Pecan Pie Cheesecake: A Match Made in Dessert Heaven
Imagine the creamy richness of cheesecake combined with the nutty, caramel-like decadence of pecan pie. This Pecan Pie Cheesecake is the perfect marriage of two beloved desserts, creating a show-stopping treat that’s ideal for the holidays, potlucks, or any occasion where dessert takes center stage. Every bite delivers a luxurious blend of textures and flavors—silky cheesecake, crunchy pecans, and a gooey pecan pie topping that will leave everyone begging for seconds.
This dessert holds a special place in my heart as it combines my two favorite sweets into one unforgettable dish. The first time I served this at a family gathering, it quickly became the star of the evening. Now, I’m excited to share this recipe with you so you can wow your friends and family, too.
A Blend of Southern Charm and Creamy Elegance
Pecan pie, a staple of Southern cuisine, has a long history of gracing dessert tables with its buttery, nutty filling. When paired with the classic New York-style cheesecake, the result is a decadent hybrid dessert that’s both comforting and sophisticated. It’s a dish that pays homage to tradition while bringing something unique to the table.
Pecan Pie Cheesecake Recipe
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons pure vanilla extract
For the Pecan Pie Topping:
- 1 cup light corn syrup
- ¾ cup packed brown sugar
- 3 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2 cups chopped pecans
Instructions
- Prepare the Crust
Preheat your oven to 325°F. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined. Press the mixture into the bottom of a 9-inch springform pan, ensuring it’s evenly packed. Bake for 8-10 minutes, then let it cool. - Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream and vanilla, mixing until well combined. Beat in the eggs, one at a time, ensuring each is fully incorporated. Pour the filling over the cooled crust, smoothing the top. - Bake the Cheesecake
Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger baking dish and fill the dish with 1-2 inches of hot water to create a water bath. Bake for 60-70 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven and let the cheesecake cool inside for 1 hour before removing. - Prepare the Pecan Pie Topping
In a medium saucepan, whisk together the corn syrup, brown sugar, eggs, melted butter, and vanilla. Cook over medium heat, stirring constantly, until the mixture thickens slightly (about 5-7 minutes). Stir in the chopped pecans and let the mixture cool slightly. - Assemble the Cheesecake
Once the cheesecake is fully cooled, pour the pecan pie topping over the top, spreading it evenly. Refrigerate the cheesecake for at least 4 hours or overnight to set completely. - Serve
Remove the cheesecake from the springform pan, slice, and serve chilled. For an extra touch, garnish with whipped cream or a drizzle of caramel sauce.
Tips and Variations
- Nut-Free Option: If you’re catering to nut allergies, replace the pecans with a graham cracker or crumble topping.
- Spice It Up: Add a pinch of cinnamon or nutmeg to the pecan topping for a warm, festive flavor.
- Presentation Tip: Use whole pecan halves on top of the cheesecake for an elegant finish.
Why You’ll Love It
This Pecan Pie Cheesecake is more than a dessert; it’s an experience. It’s rich and creamy with the perfect balance of sweetness and nuttiness. The layers make it visually stunning, and the flavors are pure indulgence. Whether you’re serving it at Thanksgiving, Christmas, or just because, it’s guaranteed to impress.
A Call to Action
Have you ever tried a cheesecake-pie combo? If not, this recipe is the perfect place to start! Give it a go and let me know how your Pecan Pie Cheesecake turns out. Don’t forget to follow me for more irresistible dessert ideas that are sure to sweeten up your day.
Pecan Pie Cheesecake Recipe: The Ultimate Dessert Mashup for the Holidays
Ingredients
- 1 cup granulated sugar
- 1 cup sour cream
- 1 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup cream cheese, softened
- 1 cup chopped pecans
- 1 pre-made graham cracker crust
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the granulated sugar and beat until well combined.
- Mix in the sour cream, corn syrup, vanilla extract, eggs, cinnamon, and salt until smooth.
- Fold in the chopped pecans gently.
- Pour the cheesecake mixture into the pre-made graham cracker crust.
- Bake in the preheated oven for 30 minutes or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool.
- Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Serve chilled and enjoy!
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