Description
Imagine the delicate crunch of a graham cracker crust yielding to a filling that’s the very definition of indulgence. Picture the luscious creaminess of a perfectly baked cheesecake, intertwined with the rich, caramel goodness of a traditional pecan pie. The flavor, a balance of sweet and nutty, the texture, a play between crunchy and velvety smooth – that’s the delight of our Pecan Pie Cheesecake. Ready to take your taste buds on this dreamy journey? Let’s get baking!
Ingredients
For the Crust:
2 cups of graham cracker crumbs
⅓ cup of packed light brown sugar
½ cup of unsalted butter, melted
For the Pecan Filling:
⅓ cup of salted butter
1 teaspoon of vanilla
2 eggs
1 cup of light corn syrup
1 cup of granulated sugar
1 ½ cups of chopped pecans
For the Cheesecake:
16 ounces of softened cream cheese
1 cup of granulated sugar
¼ teaspoon of salt
1 ½ tablespoons of all-purpose flour
1 tablespoon of vanilla extract
3 eggs
½ cup of sour cream
For the Pecan Topping:
¼ cup of salted butter
⅓ cup of light brown sugar
½ teaspoon of vanilla extract
¼ cup of heavy cream
1 cup of chopped pecans
Instructions
Preheat the oven to 325°F. Get a 9 inch springform pan, line with parchment paper. Lightly grease it.
To make the crust: Mix together graham cracker crumbs, sugar and melted unsalted butter. Press this mixture into the pan. Let it chill in the freezer.
For the Pecan Filling: In a saucepan melt some butter. Then combine it with vanilla extract, eggs, corn syrup, granulated sugar and chopped pecans. Pour this mixture over the crust.
Now, for the Cheesecake: Cream together cream cheese and sugar until smooth. Then add a pinch of salt, flour, vanilla extract, eggs and sour cream. Carefully spoon this creamy goodness over the pecan filling.
Wrap the pan with foil. Place it inside a pan filled with water to create a water bath effect. Bake for an hour until everything sets right. Turn off the oven. Leave the cheesecake in the oven for 30 minutes. Leave the door slightly ajar for 30 minutes more to cool.
Once completely cooled down wrap up your cheesecake in plastic wrap. Let it spend a cozy night in your refrigerator.
For the Pecan Topping: Melt some butter along with sugar in a saucepan until they blend beautifully together. Add some vanilla extract and heavy cream to make it more indulgent. Spoon this topping over your cheesecake creation.
Now all that’s left is to slice it up and serve! Enjoy every bite of your Pecan Pie Cheesecake!
Notes
To make a gluten-free version of this Pecan Pie Cheesecake, the key modification you’ll need to make is, with the crust. Traditional graham crackers usually contain gluten so you’ll have to find a substitute that is specifically gluten free. Thankfully there are brands that offer gluten free graham crackers, which can be found either in stores or online.
Moreover while most of the ingredients in this recipe are naturally free from gluten it’s always wise to examine the labels of all your ingredients to ensure they are certified as gluten free. Certain products, particularly baking ingredients like vanilla extract or corn syrup might have been processed in facilities that also handle wheat products and may present a risk of cross-contamination.
Now you’re on your way to enjoying a delectable Pecan Pie Cheesecake without any worries about gluten. Bon appétit!
- Prep Time: 40 MINUTES
- Cook Time: 1 HOUR 40 MINUTES
