Description
Pecan Pie Cheesecake is a delightful fusion of two classic desserts: the rich, creamy texture of cheesecake combined with the sweet, nutty flavors of pecan pie. This indulgent treat features a buttery graham cracker crust, a smooth brown sugar-infused cheesecake filling, and a luscious caramel pecan topping. It’s perfect for special occasions or holiday gatherings.
Ingredients
Units
Scale
For the Crust:
- 2 cups (240g) graham cracker crumbs
- 6 tablespoons (75g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
For the Cheesecake Filling:
- 32 ounces (904g) full-fat cream cheese, softened to room temperature
- 1 cup (200g) packed dark brown sugar
- 1 cup (240g) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
For the Pecan Topping:
- 1 1/2 cups (150g) pecan halves
- 1/2 cup (100g) packed dark brown sugar
- 6 tablespoons (90ml) heavy cream
- 1/4 cup (56g) unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (177°C).
- Wrap the bottom of a 9-inch springform pan with two layers of aluminum foil to prevent leaks.
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared pan.
- Place the pan on a baking sheet and bake for 8-10 minutes, until lightly browned. Remove from the oven and let it cool completely.
- Prepare the Cheesecake Filling:
- Increase the oven temperature to 450°F (232°C).
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 4-5 minutes.
- Add the dark brown sugar and beat until well combined and fluffy.
- Add the sour cream and vanilla extract, mixing until smooth.
- Add the eggs one at a time, beating on low speed after each addition just until combined.
- Add the flour and ground cinnamon, mixing on low speed until incorporated.
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake the Cheesecake:
- Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, creating a water bath.
- Bake at 450°F (232°C) for 15 minutes.
- Reduce the oven temperature to 225°F (107°C) and continue baking for approximately 1¼ hours, or until the center is just set.
- Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 30 minutes to cool gradually.
- Remove the cheesecake from the water bath and allow it to cool at room temperature for 1 hour.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Prepare the Pecan Topping:
- Preheat the oven to 300°F (149°C).
- Line a baking sheet with parchment paper and spread the pecan halves in a single layer. Toast in the oven for 8-10 minutes, until fragrant. Set aside.
- In a medium saucepan over medium heat, combine the dark brown sugar, heavy cream, unsalted butter, ground cinnamon, and salt. Bring to a simmer, stirring constantly until the sugar dissolves and the mixture is smooth.
- Remove from heat and stir in the vanilla extract and toasted pecans. Let the topping cool to room temperature.
- Assemble the Cheesecake:
- Carefully remove the sides of the springform pan.
- Spoon the cooled pecan topping over the chilled cheesecake, spreading it evenly.
- Slice and serve.
Notes
- Make-Ahead: This cheesecake can be made up to two days in advance. Prepare the cheesecake and topping separately. Assemble just before serving.
- Storage: Store leftovers covered in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap the cheesecake (without the topping) tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and add the topping before serving.