Pecan Pie Cheesecake
Pecan Pie Cheesecake is a delicious dessert fusion that combines the creamy texture of cheesecake with the rich, nutty flavor of pecan pie. This showstopper features a buttery pecan crust topped with velvety cheesecake and crowned with toasted pecans and a drizzle of caramel. Perfect for gatherings or cozy nights at home, this delightful treat is sure to impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 16 oz full-fat cream cheese, softened
- 1/2 cup sour cream
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup toasted pecans, chopped
- 1/2 cup heavy cream
Instructions
- Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar; press mixture into the bottom of the pan.
- In another bowl, beat cream cheese until smooth. Gradually add granulated and brown sugars until fluffy.
- Mix in sour cream and vanilla extract until well combined. Add eggs one at a time, mixing gently to avoid overmixing.
- Pour cheesecake mixture over crust and bake for 50-60 minutes until edges are set but center is slightly jiggly.
- Turn off oven and leave door ajar for 1 hour before refrigerating for at least 4 hours or overnight.
- Whip heavy cream to soft peaks; spread on chilled cheesecake and garnish with chopped pecans.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: For a twist, substitute walnuts for pecans or add chocolate chips to the filling. Store leftovers in the fridge for up to five days; reheat slices briefly in the microwave.