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Ultimate Pecan Pie Cheesecake: Creamy Holiday Showstopper

A decadent slice of pecan pie cheesecake with a thick, creamy filling and a sticky pecan topping.
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Combine the richness of a classic cheesecake with the sweet, nutty flavor of pecan pie in this ultimate dessert fusion. This recipe delivers a creamy base and a gooey pecan topping, perfect for Thanksgiving or Christmas.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups granulated sugar, flour, and 1 teaspoon vanilla extract until smooth. Beat in the 4 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.
  5. Prepare the pecan pie topping: In a medium bowl, whisk together the corn syrup, brown sugar, 2 tablespoons melted butter, 1 teaspoon vanilla extract, and salt. Whisk in the 3 lightly beaten eggs until blended. Stir in the pecan halves.
  6. Carefully pour the pecan pie mixture over the cheesecake batter.
  7. Bake: Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath).
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Cool: Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly for 1 hour.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  11. Chill: Refrigerate the cheesecake for at least 6 hours, or preferably overnight, before serving. Remove the foil and carefully release the springform sides before slicing.

Notes

  • For a crack-free cheesecake, use room temperature ingredients for the batter and use the water bath method described.
  • If you want to add a hint of spice, add 1/2 teaspoon of ground cinnamon to the cheesecake batter.
  • This dessert is excellent made one day ahead of time for holidays.

Nutrition

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