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Decadent Pecan Pie Cheesecake

A slice removed from a rich pecan pie cheesecake topped with sticky pecans and caramel sauce.
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Combine rich, creamy cheesecake with a sweet, nutty pecan pie topping for an indulgent holiday dessert mashup. This recipe features a buttery crust and a show-stopping finish.

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
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup sour cream
  • 1 cup light corn syrup
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, flour, vanilla extract, and salt until smooth. Beat in the 4 eggs one at a time, mixing just until combined after each addition. Mix in the sour cream.
  4. Pour the cheesecake batter over the cooled crust.
  5. Prepare the pecan topping: In a medium bowl, whisk together the corn syrup, brown sugar, 1/4 cup melted butter, vanilla extract, and 3 eggs until smooth. Stir in the pecan halves.
  6. Carefully pour the pecan mixture over the cheesecake batter.
  7. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Remove the foil before serving.

Notes

  • For a smoother pecan topping, toast the pecans lightly before adding them to the syrup mixture.
  • If you skip the water bath, watch the cheesecake closely to prevent cracking.
  • Serve chilled with a drizzle of caramel sauce for extra richness.

Nutrition

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