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Ultimate Decadent Pecan Pie Cheesecake Recipe

A thick slice of pecan pie cheesecake showing a creamy white filling, graham cracker crust, and glossy pecan topping.
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Combine the rich, creamy texture of classic cheesecake with the gooey, caramelized sweetness of pecan pie in this show-stopping holiday dessert. This recipe provides clear steps for a perfect, crack-free cheesecake base and a stunning pecan topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup light corn syrup
  • 1/2 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool slightly.
  2. Reduce the oven temperature to 325°F (160°C).
  3. Prepare the cheesecake filling: Beat the softened cream cheese with 1 1/2 cups sugar, vanilla extract, and salt until smooth. Add eggs one at a time, mixing well after each addition. Stir in the sour cream until just combined. Do not overmix.
  4. Pour the cheesecake batter over the cooled crust in the springform pan.
  5. Prepare the pecan topping: In a medium bowl, whisk together corn syrup, brown sugar, 2 tablespoons melted butter, vanilla extract, and salt until smooth. Stir in the pecan halves.
  6. Gently spoon the pecan mixture evenly over the cheesecake batter.
  7. Bake: Place the springform pan on a baking sheet. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Cool the cheesecake: Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  10. Chill: Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.

Notes

  • For a richer crust flavor, substitute 1/2 cup of the graham cracker crumbs with Speculoos cookie crumbs.
  • To prevent cracking, use a water bath (bain-marie) when baking the cheesecake. Wrap the bottom of the springform pan tightly in heavy-duty foil before placing it in a larger roasting pan filled with hot water halfway up the sides of the springform pan.
  • This dessert is make-ahead friendly; it tastes best when chilled overnight.

Nutrition

Find it online: https://mdlatdmm.com/pecan-pie-cheesecake-recipe-ultimate-bake/