Pecan Pie Cheesecake
A delightful dessert that combines the creamy richness of cheesecake with the sweet and nutty flavors of pecan pie, perfect for special occasions.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 3 packages (8 oz each) cream cheese, softened Make sure cream cheese is softened for easy mixing.
- 1 cup granulated sugar
- 3 large eggs Add eggs one at a time.
- 1 tsp vanilla extract
- 1/2 cup heavy cream
For the pecan topping
- 1/2 cup unsalted butter For melting in the saucepan.
- 1 cup brown sugar, packed
- 1/3 cup heavy cream
- 2 cups pecan halves or pieces
- 1/2 tsp vanilla extract
Instructions
Prepare the Crust
- Preheat your oven to 325°F (160°C).
- Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of the pan.
- Bake for 10 minutes, then let it cool.
Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla and heavy cream.
- Pour the batter over the crust and smooth the top.
Bake the Cheesecake
- Place the pan in a larger baking dish and pour hot water into the dish, about halfway up the sides of the springform pan.
- Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
- Remove from the oven, let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Pecan Topping
- In a medium saucepan, melt butter over medium heat.
- Stir in brown sugar and heavy cream.
- Bring to a boil, then reduce heat and simmer for 3-5 minutes, stirring constantly.
- Remove from heat and stir in pecans and vanilla extract.
- Let it cool slightly.
Assemble the Cheesecake
- Once the cheesecake is chilled, pour the pecan topping over the top, letting it drip down the sides for a rustic look.
- Refrigerate for another 30 minutes to set the topping.
- Serve and enjoy!
Notes
Store in the refrigerator in an airtight container for up to 5 days, or freeze for up to 2 months. For serving, top each slice with whipped cream or extra pecans.