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Decadent Pecan Pie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 29 reviews
  • Author: Kimberly
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 20 minutes
  • Yield: 8 to 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Decadent Pecan Pie Cheesecake combines a creamy, smooth cheesecake base with a buttery graham cracker crust and a rich, homemade pecan pie topping. Baked in a water bath for a moist and dense texture, it offers a perfect blend of sweet, nutty, and creamy flavors ideal for special occasions or indulgent desserts.

Ingredients

Crust

  • 1 and 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • 1 and 1/2 teaspoons vanilla extract

Pecan Pie Topping

  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 and 1/2 cups pecan halves

Instructions

  1. Preheat and Prepare Crust: Begin your culinary adventure by preheating your oven to 325°F (163°C). In a medium-sized bowl, combine the graham cracker crumbs, melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until the mixture resembles wet sand. Press this firmly into the base of your springform pan, creating an even layer. Bake the crust for about 10 minutes, then set aside to cool.
  2. Mix the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand or stand mixer. Gradually add 1 cup of granulated sugar, mixing well. Add sour cream and 1 and 1/2 teaspoons vanilla extract, mixing until fully combined. Add the eggs one at a time, beating on low speed after each addition to avoid over-mixing and maintain a dense yet creamy texture.
  3. Bake the Cheesecake in a Water Bath: Pour the filling evenly over the cooled crust. Wrap the bottom of the springform pan with aluminum foil to prevent water seepage. Place the wrapped pan in a larger roasting pan filled halfway with hot water (water bath). Bake for approximately 60 to 70 minutes, or until the center slightly jiggles but is mostly set. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour.
  4. Cool and Refrigerate: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight to set completely.
  5. Prepare Pecan Pie Topping: In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, and 2 tablespoons unsalted butter. Heat until it gently simmers, about 3 to 4 minutes. Remove from heat, then stir in 1 teaspoon vanilla extract, salt, and pecan halves. Allow to cool slightly.
  6. Top and Serve: Pour the pecan topping evenly over the chilled cheesecake. Let it rest for 10 to 15 minutes before slicing to allow topping to set and meld with the cheesecake.

Notes

  • Wrapping the springform pan with foil during the water bath prevents water from leaking into the cheesecake, ensuring a smooth texture.
  • Adding eggs one at a time and mixing on low speed prevents excess air, which helps maintain a dense but creamy cheesecake texture.
  • This cheesecake is best made a day ahead to allow full chilling and topping set.
  • Use fresh pecan halves for the best taste and texture in the topping.
  • Allow the topping to cool slightly but not harden before spreading on the cheesecake to keep it glossy and cohesive.

Find it online: https://slsrecipes.com/decadent-pecan-pie-cheesecake-recipe/