Decadent Pecan Pie Cheesecake: A Perfect Fusion of Two Classics

Are you searching for the ultimate dessert that marries the rich, creamy goodness of cheesecake with the nutty sweetness of pecan pie? Look no further! Our Pecan Pie Cheesecake is a show-stopping treat that’s perfect for holidays, special occasions, or whenever you’re craving something extraordinary. With its buttery pecan graham crumb crust, smooth cheesecake filling, and luscious pecan pie topping, this dessert is sure to impress your family and friends.

Ingredients

Pecan Graham Crumb Crust

• 1 cup pecans
• 2 cups graham crumbs
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, melted

Cheesecake Filling

• 24 ounces cream cheese, full fat, brick-style
• 3/4 cup white sugar
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon cornstarch
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs

Pecan Pie Topping

• 1/3 cup unsalted butter
• 3/4 cup brown sugar
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon corn syrup
• 1/2 teaspoon cinnamon
• 2 cups pecan halves

Directions

1. Prepare the Crust

Preheat the oven to 350°F (175°C).
Start by wrapping the outside of a 9-inch springform pan with aluminum foil. This ensures a watertight seal, preventing any moisture from seeping into your cheesecake during baking.

Make the Pecan Graham Crumb Crust:

1. Pulse the Pecans: In a food processor, pulse the pecans until they are finely crushed.
2. Mix Dry Ingredients: In a medium bowl, combine the crushed pecans, graham crumbs, brown sugar, and cinnamon.
3. Add Butter: Stir in the melted butter until the mixture resembles damp sand.
4. Press the Crust: Firmly press the mixture into the bottom and slightly up the sides of the prepared springform pan.
5. Bake: Place the crust in the preheated oven and bake for 10 minutes. Once baked, set aside to cool while keeping the oven on.

2. Make the Cheesecake Filling

1. Beat Cream Cheese: In a large bowl, beat the cream cheese until smooth and creamy.
2. Add Sugars and Spices: Mix in the white sugar, brown sugar, cinnamon, and cornstarch until well combined.
3. Incorporate Sour Cream and Vanilla: Add the sour cream and vanilla extract, mixing thoroughly.
4. Add Eggs: On low speed, beat in the eggs one at a time, ensuring each is just incorporated before adding the next.

Assemble and Bake:

1. Pour Filling Over Crust: Carefully pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
2. Prepare Water Bath: Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracking.
3. Bake: Place the setup in the oven and bake for 50-60 minutes, or until the cheesecake is set with a slight wobble in the center.
4. Cool: Remove the cheesecake from the oven and let it cool in the water bath until it reaches room temperature.
5. Chill: Once cooled, remove the springform pan, cover the cheesecake, and refrigerate for at least 6 hours or overnight for best results.

3. Prepare the Pecan Pie Topping

1. Melt Butter and Sugar: In a medium saucepan, melt the butter and brown sugar together over low-medium heat. Stir continuously until the sugar is fully dissolved and the mixture begins to simmer gently.
2. Add Remaining Ingredients: Stir in the heavy cream, vanilla extract, corn syrup, and cinnamon.
3. Thicken the Topping: Bring the mixture to a boil, stirring constantly for about 5 minutes until it thickens.
4. Fold in Pecans: Remove from heat and gently fold in the pecan halves, ensuring they are well coated with the topping.

4. Serve the Cheesecake

1. Prepare for Serving: Remove the chilled cheesecake from the fridge. Run a thin knife around the edge of the pan to loosen the cheesecake, then unclamp the outer ring.
2. Add Topping: Spoon the warm pecan pie topping over the cheesecake just before serving. For easier slicing and to keep the topping fresh, only add the topping to the slices you plan to serve immediately.
3. Slice and Enjoy: Use a sharp knife to cut clean slices and savor the delightful combination of cheesecake and pecan pie flavors.

Serving Information

• Prep Time: 30 minutes
• Cooking Time: 60 minutes
• Total Time: 7 hours (including chilling)
• Calories: 620 kcal per serving
• Servings: 12 generous slices

Tips for the Perfect Pecan Pie Cheesecake

• Room Temperature Ingredients: Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature. This helps create a smooth and creamy filling without lumps.
• Water Bath: Using a water bath is crucial for preventing cracks in your cheesecake. Make sure the water reaches halfway up the sides of the springform pan.
• Cooling Time: Allow the cheesecake to cool completely in the water bath before refrigerating. This gradual cooling process helps maintain the cheesecake’s structure.
• Topping Variations: Feel free to add a sprinkle of sea salt on the pecan topping for an extra layer of flavor or drizzle some caramel sauce for added indulgence.

Conclusion

Our Pecan Pie Cheesecake is a delightful twist on two beloved desserts, offering a harmonious blend of textures and flavors that will leave your taste buds dancing. Whether you’re hosting a festive gathering or simply treating yourself to something special, this cheesecake is sure to be a hit. Give it a try and experience the magic of combining creamy cheesecake with the rich, nutty goodness of pecan pie!

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