Introduction
Pecan pie cheesecake is a delightful blend of two classic desserts—pecan pie and cheesecake. This dessert features a creamy, rich cheesecake filling with a sweet, gooey pecan pie layer on top. Perfect for holiday gatherings, special occasions, or whenever you need a decadent treat, this dessert brings together the nutty sweetness of pecans with the smoothness of cheesecake.

 

Ingredients
Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract

Pecan Pie Topping:

1 cup chopped pecans
½ cup packed brown sugar
¼ cup corn syrup (light or dark)
¼ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon salt

 

Directions
Prepare the Crust:

Preheat the oven to 325°F (163°C).
In a mixing bowl, blend together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Mix until well combined.
Firmly press the crumb mixture into the base of a 9-inch springform pan to form an even crust. Place the pan in the oven and bake for 10 minutes, then set it aside to cool completely.

Make the Cheesecake Filling:

Using a large bowl, mix the softened cream cheese and sugar until the texture is smooth and creamy.
Gradually add the eggs, incorporating one at a time and mixing thoroughly after each addition.
Stir in the sour cream and vanilla extract until fully incorporated.
Pour the cheesecake filling over the cooled crust.

Bake the Cheesecake:

Bake the cheesecake for 55-65 minutes, or until the middle is nearly set with a slight wobble.
Turn off the oven, leave the door slightly open, and allow the cheesecake to cool inside for about an hour.
Take the cheesecake out of the oven and refrigerate it for at least 4 hours, or preferably overnight, to chill completely.

Prepare the Pecan Pie Topping:

In a saucepan, combine brown sugar, corn syrup, heavy cream, vanilla extract, and salt. Heat the mixture over medium heat, stirring continuously until it reaches a boil.

Stir in the chopped pecans and cook for an additional 2-3 minutes.
Remove from heat and let it cool slightly before spreading it over the chilled cheesecake.

Chill and Serve:

Refrigerate the cheesecake with the pecan topping for at least an hour before serving.
Slice and enjoy!

 

Serving and Storage Tips
Serving: Serve the pecan pie cheesecake chilled, topped with a dollop of whipped cream if desired. It’s perfect as is or alongside a scoop of vanilla ice cream.
Storage: keep any remaining cheesecake in an airtight container in the fridge for up to 5 days. For longer storage, wrap the cheesecake slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.