Description
Get ready, for an adventure like no other with our recipe for Pecan Pie Cheesecake. This dessert chef-d’oeuvre mixes the creamy goodness of cheesecake with the nutty flavors of pecan pie resulting in a symphony of tastes and textures that will fascinate your palate. With every bite you’ll relish the buttery crust made from graham crackers, the layer of cheesecake and the caramelized pecans, on top that furnish a crunch. Whether you’re marking an occasion or simply yearning for a slice of indulgence this dessert is an unmistakable must-try. Treat yourself and your loved ones to a slice of bliss. It’s sure to become an all-time recipe.
Ingredients
Crust
2 cups graham cracker crumbs
⅓ cup packed light brown sugar
½ cup melted salted butter
Pecan Pie Filling
⅓ cup salted butter
1 cup granulated sugar
1 cup light corn syrup
2 eggs
1 tsp vanilla extract
1½ cups chopped pecans
Cheesecake
16 oz. cream cheese, softened
1 cup granulated sugar
¼ tsp salt
1½ tbsp. all-purpose flour
1 tbsp. vanilla extract
3 eggs
½ cup sour cream
Pecan Topping
¼ cup salted butter
⅓ cup light brown sugar
½ tsp vanilla extract
¼ cup heavy cream
1 cup roughly chopped pecans
Instructions
Start by preparing a 9-inch round springform pan. Line it with parchment paper. Apply non-stick cooking spray to prevent sticking. Preheat your oven to 325°F (163°C).
To make the crust combine graham cracker crumbs, brown sugar and melted butter. Press this mixture into the pan forming a crust that reaches up the sides. Place it in the freezer while you work on the filling.
For the pecan pie filling melt butter in a saucepan, over medium heat. Add sugar, corn syrup, eggs, vanilla extract and chopped pecans. Simmer until it thickens and turns a golden brown color. Pour this filling into the chilled crust.
In another bowl beat cream cheese and sugar until fluffy. Add salt, flour, vanilla extract, eggs (one at a time) and sour cream. Pour this cheesecake mixture over the pecan filling.
Wrap the bottom of your pan with foil. Place it inside a pan. Fill the pan with water to create a water bath effect. Bake for 1 hour. Until the cheesecake has a slight jiggle when gently shaken.
Once baked through turn off the oven. Allow the cheesecake to cool inside with its door closed for 30 minutes. Afterward, crack open the door slightly for another 30 minutes before transferring it to refrigerate overnight.
To make the pecan topping start by melting butter and brown sugar in a saucepan. Stir in some vanilla extract and heavy cream until you achieve a smooth consistency. Next, add the chopped pecans to the mixture. Carefully spoon it over the cheesecake that has been chilled.
Now it’s time to slice your mouthwatering Pecan Pie Cheesecake and savor every bite. Enjoy!
Notes
To enjoy a Pecan Pie Cheesecake that is gluten-free just make sure that all the ingredients you use such as graham cracker crumbs and all-purpose flour are certified as gluten-free. You can also easily find gluten-free graham crackers at stores. Make your own gluten-free crust using gluten-free graham cracker crumbs. By making these changes you can savor this dessert without any concerns, about gluten.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
