Description
Creamy pecan pie cheesecake blends classic Southern dessert magic into one irresistible treat. Rich cream cheese layers mingle with caramelized pecans, promising a luxurious finale that delivers pure indulgence you cannot resist.
Ingredients
Scale
Crust:
- 1 3/4 cups vanilla wafer crumbs
- 1/4 cup brown sugar
- 1/4 cup (57 grams) unsalted butter, melted
Cheesecake Filling:
- 3 (8 ounces/226 grams) packages cream cheese, softened
- 1 cup brown sugar
- 3 large eggs
- 1/2 cup (120 milliliters) heavy/whipping cream
- 2 teaspoons vanilla extract (optional)
Topping and Pecan Layer:
- 1 cup brown sugar
- 2/3 cup maple syrup (or corn syrup)
- 1/4 cup (57 grams) unsalted butter, melted
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract (optional)
- 1 1/2 cups pecans, toasted and chopped
- 1/2 cup brown sugar
- 1/4 cup (60 milliliters) heavy whipping cream
- 1/2 teaspoon cinnamon
- 1 cup toasted pecans, chopped
Instructions
- Prepare the foundation by combining crushed vanilla wafers, brown sugar, and melted butter. Press the mixture firmly into the bottom of a lined springform pan, creating a uniform base. Preheat the oven to 350°F (180°C).
- Create the pecan pie layer by whisking brown sugar, maple syrup, melted butter, eggs, and vanilla in a saucepan. Simmer over medium heat for approximately 5 minutes until the mixture thickens. Fold in toasted pecans and spread evenly over the crust.
- Craft the cheesecake filling by blending cream cheese and brown sugar until silky smooth. Incorporate eggs individually, ensuring thorough integration. Gently mix in heavy cream and vanilla extract.
- Carefully pour the cheesecake mixture over the pecan pie layer, maintaining a gentle touch to preserve distinct layers.
- Encase the springform pan with aluminum foil and position in a water bath. Bake for 60 minutes, aiming for a center that’s set but slightly trembling.
- Allow the cheesecake to cool completely, then refrigerate for a minimum of 4 hours or overnight to achieve optimal texture and flavor melding.
- Develop the luxurious topping by melting butter in a saucepan. Introduce brown sugar and allow to bubble for 3 minutes. Incorporate cream and cinnamon, then fold in toasted pecans.
- Once chilled, drizzle the warm pecan caramel sauce over the cheesecake. Slice and serve immediately to showcase the intricate layers and rich flavors.
Notes
- Master the crust by using finely ground vanilla wafer crumbs for a smoother, more cohesive base that holds together perfectly.
- Toast pecans beforehand to enhance their nutty flavor and add a delightful crunch to both the pie filling and caramel topping.
- Create a perfectly smooth cheesecake by ensuring cream cheese is at room temperature and beating until no lumps remain.
- Use a water bath technique to prevent cracking and ensure even, gentle baking of the delicate cheesecake texture.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 540
- Sugar: 41 g
- Sodium: 160 mg
- Fat: 39 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 120 mg