This southern girl has found her new favorite pecan pie recipe!

This decadent dessert combines the rich flavors of classic pecan pie and creamy cheesecake for a truly indulgent treat. A smooth, spiced cheesecake sits atop a graham cracker crust and is finished with a gooey, irresistible brown sugar pecan topping.

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Decadent Pecan Pie Cheesecake

Ingredients:

For the Crust:
Ingredient Quantity
Unsalted Butter, melted 113 grams
Graham Cracker Crumbs 240 grams
Granulated Sugar 75 grams
For the Cheesecake:
Ingredient Quantity
Cream Cheese, room temperature 904 grams
Brown Sugar (dark) 200 grams
Sour Cream, room temperature 240 grams
Eggs, large, room temperature 3
Vanilla Extract 1 teaspoon
Lemon Juice (fresh, optional) 1 teaspoon
Ground Cinnamon ¼ teaspoon
For the Brown Sugar Pecan Topping:
Ingredient Quantity
Pecan Halves 180 grams
Unsalted Butter 56 grams
Brown Sugar (dark) 100 grams
Heavy Cream 90 milliliters
Light Corn Syrup 15 milliliters
Salt Pinch

How To Make Decadent Pecan Pie Cheesecake:

  1. Step 1: Prepare and Bake Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let the crust cool completely.
  2. Step 2: Make Cheesecake Filling: Lower the oven temperature to 325°F (160°C). In a large bowl, beat the cream cheese until smooth. Add brown sugar, sour cream, vanilla extract, lemon juice (if using), and cinnamon. Beat until just combined. Add the eggs one at a time, beating on low speed until just incorporated. Do not overmix.
  3. Step 3: Bake Cheesecake: Pour the cheesecake batter over the cooled crust. To prevent cracking, prepare a water bath by placing the springform pan in a roasting pan and filling the roasting pan with hot water halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from the oven, remove from the water bath, and refrigerate for at least 4 hours, or preferably overnight, to chill completely.
  4. Step 4: Make Topping: In a small saucepan, melt the butter. Add brown sugar, heavy cream, light corn syrup, and a pinch of salt. Bring to a gentle boil and simmer for 2-3 minutes, stirring occasionally. Remove from heat and stir in the pecan halves. Let the topping cool slightly to thicken.
  5. Step 5: Serve: Pour the cooled pecan topping evenly over the surface of the chilled cheesecake. Slice and serve.

Enjoy this decadent pecan pie cheesecake!

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