Pecan Pie Cheesecake Recipe
Traditional graham cracker crust and creamy, dreamy cheesecake is loaded with a rich and gooey pecan topping for cheesecake. This crowd-pleasing Pecan Cheesecake is the ultimate crowd-pleasing dessert that’s perfect for Thanksgiving or Christmas dinner.
Servings: 8 servings
Ingredients
To make the crust
- 2 ½ cups graham cracker crumbs
- 2 tbsp sugar
- 6 tbsp butter melted
To make the cheesecake filling
- 3 8- ounce cream cheese at room temperature
- 1 cup sugar
- 3 eggs at room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon all-purpose flour
To make the topping
- ¾ cup brown sugar sugar
- 6 tbsp unsalted butter
- ¼ cup corn syrup
- ⅓ cup heavy cream
- 1 ½ cup pecan halves
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray and keep it aside.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix with a fork until sandy texture.
- Transfer the crumb mixture to a springform pan and press into the bottom. Bake the crust for 8-10 minutes at 350 degrees F. Once done, allow the crust to cool and start preparing the filling.
- In a large bowl, beat the cream cheese and sugar until smooth with the help of a hand mixer. Add the egg one by one to the cheesecake mixture and beat until smooth and creamy for 4-5 minutes.
- Add in the sour cream, vanilla, salt, and flour and beat until combined.
- Pour the cheesecake mixture into the springform pan over the baked crust layer.
- Bake the cheesecake at 350 degrees F for 55-60 minutes until the center of the cheesecake is no longer wobbly when shaken.
- Allow the cheesecake to cool for 4 hours overnight by placing them in the fridge.
- Meanwhile, prepare the topping by melting the sugar, butter, and corn syrup in a saucepan. Bring the sauce to a boil and add the heavy cream and simmer for a minute.
- Add the pecans and stir to coat and allow the topping to cool down.
- Top the cheesecake with pecan topping. Slice the cheesecake and serve it chilled.
Notes
- Add a handful of ground pecans to the crust to really bump up the pecan flavor.
- Roast the pecans in a dry skillet or the oven until they just begin to brown for a deeper flavor.
- A springform pan is a must.
- Don’t over-mix the cheesecake filling.
- Prebake the crust and allow it to cool before adding the filling.
- Bake the cheesecake on the middle rack of the oven.
- Chill the cheesecake for at least 4 hours, but overnight is even better.
- Prepare the pecan topping for cheesecake while the cheesecake cools.
- Cool the pecan topping entirely before topping the cheesecake.
- Carefully remove the sides of the springform pan before cutting the cheesecake.
- To cut the cheesecake, run a sharp knife under warm water before slicing and wipe down the blade before slicing.
Nutrition
Calories: 751kcal | Carbohydrates: 84g | Protein: 13g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 565mg | Potassium: 324mg | Fiber: 3g | Sugar: 66g | Vitamin A: 881IU | Vitamin C: 0.4mg | Calcium: 226mg | Iron: 2mg