This recipe offers the best of both worlds: a buttery graham cracker crust, a smooth and creamy vanilla cheesecake filling, and a luscious pecan pie topping. It’s a showstopper that will impress any guest.
For best results, ensure all dairy ingredients are at room temperature before mixing to prevent lumps and ensure a smooth batter. Chilling the cheesecake thoroughly is crucial for a clean slice and optimal texture.
Decadent Pecan Pie Cheesecake
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes (plus chilling)
- Yield: 12-16 1x
- Category: Lunch
Description
Pecan Pie Cheesecake: Enjoy the perfect blend! Sweet, nutty pecan pie meets creamy, tangy cheesecake. An unforgettable dessert for any occasion.
Ingredients
Scale
- For the Crust:
- 1 ½ cups (180g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (113g) unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8 oz / 226g each) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- For the Pecan Pie Topping:
- ½ cup (113g) unsalted butter
- ½ cup (100g) packed light brown sugar
- ½ cup (160g) light corn syrup
- 1 teaspoon vanilla extract
- 1 ½ cups (170g) pecan halves
- Pinch of salt
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool slightly on a wire rack while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar, beating until well combined. Beat in the all-purpose flour, then the vanilla extract. Add the eggs one at a time, beating on low speed just until combined after each addition. Do not overmix once eggs are added. Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake the Cheesecake: Place the springform pan on a baking sheet (to catch any potential leaks). Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and cool completely on a wire rack. Once completely cool, cover and refrigerate for at least 4 hours, or preferably overnight, before adding the topping.
- Prepare the Pecan Pie Topping: In a medium saucepan, melt the butter over medium heat. Stir in the light brown sugar, light corn syrup, vanilla extract, and a pinch of salt. Bring the mixture to a gentle simmer, stirring constantly, then remove from heat. Stir in the pecan halves. Let the topping cool slightly, about 15-20 minutes, before pouring over the cheesecake.
- Assemble and Serve: Once the cheesecake is thoroughly chilled and the pecan topping has cooled to a pourable consistency, carefully pour the pecan topping evenly over the top of the cheesecake. Return the cheesecake to the refrigerator for at least 30 minutes to allow the topping to set slightly. When ready to serve, carefully remove the sides of the springform pan. Slice with a sharp knife, wiping the knife clean between each slice for best presentation. Serve chilled.
