Decadent Delight: Pecan Pie Cheesecake Recipe
Decadent Delight: Pecan Pie Cheesecake is a luxurious dessert that combines the smooth, velvety texture of creamy cheesecake with the rich, caramel-like filling of traditional pecan pie atop a buttery graham cracker crust. This dessert offers a delightful contrast of textures and flavors, making it perfect for holidays, special occasions, or any gathering where you want to impress with a visually stunning and satisfyingly sweet treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
For the Pecan Pie Topping:
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 2 cups pecans, chopped
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan, creating a slight lip around the edges to hold the filling. Bake for 10 minutes, then remove from the oven and let it cool completely.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and continue to blend until the mixture is uniform. Add eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in vanilla extract for flavor depth. Pour this cheesecake mixture evenly over the cooled crust and smooth the surface with a spatula.
- Bake the Cheesecake: Place the springform pan in the preheated oven and bake at 325°F (163°C) for about 45 minutes, or until the center is just set but still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to prevent cracking. Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours or preferably overnight to set fully.
- Prepare the Pecan Pie Topping: In a medium saucepan over medium heat, combine brown sugar and butter. Cook until the butter melts and the sugar dissolves completely. Add the heavy cream and bring the mixture to a gentle simmer. Let it simmer for about 5 minutes to thicken slightly, then remove from heat. Stir in the chopped pecans, mixing evenly. Allow this topping to cool to room temperature.
- Add the Topping and Final Assembly: Once the pecan pie topping has cooled, spoon it evenly over the chilled cheesecake layer. Return the cheesecake to the refrigerator and let the topping set thoroughly. When ready, carefully release the cheesecake from the springform pan. Slice the decadent pecan pie cheesecake and serve chilled.
Notes
- To avoid cracks in the cheesecake, do not overmix the batter and allow it to cool gradually in the oven with the door slightly open.
- Use full-fat cream cheese for the creamiest texture and best flavor.
- The pecan pie topping can be prepared in advance and stored in the refrigerator until ready to use.
- Store leftover cheesecake in the refrigerator for up to 5 days, or freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- Chilling the cheesecake overnight improves flavor and texture.
Keywords: Pecan Pie Cheesecake, dessert, pecan pie, cheesecake, holiday dessert, creamy cheesecake, graham cracker crust
