Pecan Pie Cheesecake (Print Version)
This Pecan Pie Cheesecake combines the richness of cheesecake with the caramelized nutty topping of pecan pie—a perfect holiday dessert!
# Ingredients:
→ For the crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
03 -
1/4 cup granulated sugar
→ For the cheesecake
04 -
24 oz cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs, at room temperature
07 -
1 teaspoon vanilla extract
08 -
1/2 cup sour cream
→ For the pecan topping
09 -
1 cup pecan halves or roughly chopped pecans
10 -
1 cup packed brown sugar
11 -
1/2 cup light corn syrup
12 -
1/4 cup unsalted butter
13 -
1 teaspoon vanilla extract
14 -
1 pinch fine salt
# Instructions:
01 -
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the base with parchment paper.
02 -
Mix the graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the base of the pan and bake for 10 minutes, then cool slightly.
03 -
Beat the softened cream cheese and sugar until smooth. Mix in the eggs one at a time, then add the vanilla and sour cream without overmixing.
04 -
Pour the filling over the crust and bake for 50 to 60 minutes, until the edges are set and the center still has a slight wobble.
05 -
Turn off the oven, crack the door, and leave the cheesecake inside for 30 minutes. Cool completely at room temperature to help prevent cracks.
06 -
Cook the pecans, brown sugar, corn syrup, butter, vanilla, and salt over medium heat for 4 to 5 minutes, stirring until glossy and slightly thickened.
07 -
Spread the warm pecan topping over the cooled cheesecake. Refrigerate for at least 6 hours, preferably overnight, before slicing.
# Notes:
01 -
Chill the cheesecake overnight for the cleanest slices and best flavor.