Name: Pecan Pie Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup melted butter; 1/4 cup sugar; 24 oz cream cheese, softened; 1 cup sugar; 3 large eggs; 1 tsp vanilla extract; 1 cup pecans, chopped; 1/2 cup brown sugar; 1/4 cup corn syrup; 2 tbsp butter; 1 tsp vanilla extract; 1/4 cup heavy cream

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Why Make This Recipe

Pecan Pie Cheesecake is a delicious fusion of two beloved desserts: pecan pie and cheesecake. This recipe combines the creamy texture of cheesecake with the sweet, nutty flavor of pecans. It is perfect for holidays, parties, or just a special treat at home. The combination of flavors will surely impress your family and friends!

How to Make Pecan Pie Cheesecake

Ingredients:

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
24 oz cream cheese, softened
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 cup pecans, chopped
1/2 cup brown sugar
1/4 cup corn syrup
2 tbsp butter
1 tsp vanilla extract
1/4 cup heavy cream

Directions:

Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
Make the Cheesecake: In a large bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Bake: Pour the cheesecake batter into the cooled crust. Bake for 55-60 minutes, or until the center is almost set. Once done, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Make the Pecan Topping: In a saucepan, combine the chopped pecans, brown sugar, corn syrup, butter, vanilla extract, and heavy cream. Cook over medium heat for about 5 minutes until the mixture thickens. Let it cool slightly.
Cool and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, spread the pecan topping over the cheesecake.

How to Serve Pecan Pie Cheesecake

Slice the cheesecake into wedges and serve it chilled. It pairs well with whipped cream or a scoop of vanilla ice cream for added sweetness. A sprinkle of extra chopped pecans on top can enhance the presentation.

How to Store Pecan Pie Cheesecake

Keep any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or put it in an airtight container to keep it fresh. It will last for about 4-5 days.

Tips to Make Pecan Pie Cheesecake

Make sure the cream cheese is well softened to avoid lumps in the batter.
For a smoother texture, beat the cheesecake batter until it is creamy and free of lumps.
Don’t skip the step of letting the cheesecake cool in the oven; this helps prevent cracks on the surface.

Variation

You can add chocolate chips to the cheesecake batter for a chocolatey twist. Also, try different nuts, like walnuts, for a different flavor!

FAQs

1. Can I use store-bought crust instead of making my own?
Yes, you can use a pre-made graham cracker crust to save time.

2. How do I know when the cheesecake is done baking?
The edges should be set, but the center can still be slightly jiggly. It will firm up as it cools.

3. Can I freeze Pecan Pie Cheesecake?
Yes, you can freeze it. Wrap the cheesecake tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 2 months.