Description
This Decadent Pecan Pie Cheesecake combines a creamy, smooth cheesecake base with a rich pecan pie topping. Featuring a graham cracker crust and a luscious mix of cream cheese, sour cream, and vanilla, it’s baked in a water bath for the perfect texture. The pie-inspired pecan topping is simmered on the stovetop, resulting in a sweet and nutty finish that perfectly complements the cheesecake. Ideal for special occasions or dessert lovers who enjoy a combination of cheesecake and pecan pie flavors.
Ingredients
Scale
Crust
- 1 and 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 and 1/2 teaspoons vanilla extract
Pecan Topping
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 and 1/2 cups pecan halves
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture is evenly moistened. Press this mixture firmly into the bottom of a springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add the granulated sugar and continue mixing until well combined. Add the sour cream and vanilla extract, mixing to combine. Finally, incorporate the eggs one at a time on low speed to prevent overmixing, blending just until the mixture is smooth.
- Assemble and bake the cheesecake: Pour the prepared cheesecake filling over the cooled graham cracker crust, spreading it evenly. Wrap the springform pan tightly in aluminum foil to prevent water from seeping in. Place the wrapped pan into a larger baking dish or tray filled with hot water to create a water bath. Bake the cheesecake for 60 to 70 minutes until the center still slightly jiggles when gently shaken. After baking, turn off the oven, crack the door open, and let the cheesecake cool gradually inside the oven for 1 hour.
- Chill the cheesecake: Remove the cheesecake from the water bath and unwrap the foil carefully. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and develop its flavor and texture.
- Prepare the pecan topping: In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, and butter. Stir constantly and bring the mixture to a gentle simmer, cooking for 3 to 4 minutes to dissolve the sugar and thicken slightly. Remove the saucepan from heat, then stir in vanilla extract, salt, and pecan halves. Allow this topping to cool slightly so it thickens but remains pourable.
- Finish and serve: Spoon the cooled pecan topping evenly over the chilled cheesecake surface. Let the topped cheesecake sit at room temperature for 10 to 15 minutes before slicing to allow the topping to set slightly. Slice into 12 portions and serve chilled.
Notes
- Using a water bath helps prevent cracks and ensures even baking for a smooth cheesecake.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Cool the crust before pouring the filling to maintain a firm base.
- Be gentle when mixing the eggs into the batter; overbeating can cause cracks.
- The pecan topping can be made ahead and refrigerated; reheat slightly before serving if needed.
- Allowing the cheesecake to chill overnight improves flavor and texture.
