Description
Pecan pie cheesecake brings together creamy cheesecake and gooey pecan topping for pure dessert bliss. Bake this standout treat and wow your guests with every decadent bite.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Base Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup brown sugar
Topping Ingredients:
- 1 cup brown sugar
Instructions
- Prepare the oven by heating to 325°F and coating a 9-inch springform pan with cooking spray for easy release.
- Craft the graham cracker foundation by thoroughly mixing crumbs with melted butter and sugar, creating a compact base that will hold the cheesecake structure.
- Press the crumb mixture evenly into the pan’s bottom, ensuring a uniform thickness that will support the subsequent layers.
- Bake the crust for precisely 10 minutes, allowing it to set and develop a light golden hue that enhances the pie’s overall flavor profile.
- Remove the crust from the oven and let it cool completely while preparing the cheesecake filling, maintaining its structural integrity.
- Blend cream cheese, sugar, and vanilla in a large mixing bowl, whipping until the mixture becomes smooth and free of lumps.
- Gently incorporate eggs one at a time, mixing thoroughly after each addition to create a silky, consistent texture.
- Pour the creamy cheesecake mixture over the cooled graham cracker crust, spreading it evenly to cover the entire surface.
- Create the pecan topping by combining brown sugar, corn syrup, butter, and eggs in a separate bowl, stirring until well integrated.
- Carefully distribute pecans across the cheesecake’s surface, allowing them to slightly sink into the cream cheese layer.
- Bake at 325°F for approximately 60-70 minutes, watching for a slight jiggle in the center that indicates perfect doneness.
- Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours to achieve optimal set and flavor development.
- Before serving, carefully release the springform pan’s sides and garnish with additional toasted pecans if desired.
Notes
- Enhance crust texture by using a flat-bottomed glass or measuring cup to pack graham cracker mixture evenly and firmly.
- Consider toasting pecans beforehand to intensify their nutty flavor and add depth to the cheesecake’s overall taste profile.
- Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for a celiac-friendly version.
- Prevent cheesecake cracking by baking in a water bath and allowing it to cool gradually at room temperature before refrigerating.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 591
- Sugar: 44 g
- Sodium: 290 mg
- Fat: 43 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 105 mg