Pecan Pie Cheesecake

Of course! Pecan Pie Cheesecake is the ultimate dessert mashup, combining the rich, gooey goodness of pecan pie with the creamy, tangy luxury of cheesecake. It’s a showstopper!

This recipe breaks down the process into manageable steps for a stunning and delicious result.

Pecan Pie Cheesecake

This recipe features a buttery shortbread crust, a velvety vanilla cheesecake layer, and a decadent pecan pie topping.

Yields: 12-16 servings
Prep time: 45 minutes
Cook time: 1 hour 15 minutes (plus cooling and chilling overnight)

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Ingredients

For the Crust:

· 2 cups graham cracker crumbs (about 15 full sheets)
· 1/2 cup finely ground pecans
· 1/3 cup granulated sugar
· 1/2 cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

· 4 (8 oz) blocks full-fat cream cheese, softened to room temperature
· 1 1/4 cups packed light brown sugar
· 1/2 cup sour cream, at room temperature
· 2 teaspoons pure vanilla extract
· 4 large eggs, at room temperature

For the Pecan Pie Topping:

· 1/2 cup (1 stick) unsalted butter
· 1 cup packed light brown sugar
· 1/3 cup heavy cream or maple syrup
· 1/4 cup honey
· 1/2 teaspoon salt
· 2 cups pecan halves

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Instructions

Part 1: The Crust

1. Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water leakage. Lightly grease the inside.
2. Make Crust: In a medium bowl, stir the graham cracker crumbs, ground pecans, and sugar together. Add the melted butter and mix until combined and the texture resembles wet sand.
3. Press Crust: Press the mixture firmly into the bottom and about halfway up the sides of the prepared springform pan. Use a flat-bottomed glass or measuring cup to press it down evenly.
4. Pre-Bake: Bake the crust for 8-10 minutes. Remove from the oven and let it cool slightly. Reduce the oven temperature to 325°F (160°C).

Part 2: The Cheesecake Filling

1. Beat Cream Cheese: Using a stand mixer or hand mixer with a paddle attachment, beat the softened cream cheese on medium speed until completely smooth and creamy, about 2 minutes.
2. Add Sugar & Flavor: Add the brown sugar and beat until combined, scraping down the sides of the bowl as needed. Beat in the sour cream and vanilla extract until smooth.
3. Add Eggs: On low speed, add the eggs one at a time, beating until just combined after each addition. Do not overmix once the eggs are added, as this incorporates too much air and can cause cracking.
4. Assemble for Water Bath: Pour the filling into the slightly cooled crust. Smooth the top with a spatula.

Part 3: The Bake (Water Bath Method)

1. Prepare Water Bath: Place the foil-wrapped springform pan into a large roasting pan. Pour boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.
2. Bake: Carefully place the entire setup in the preheated 325°F (160°C) oven. Bake for 55-70 minutes. The edges of the cheesecake will be set, but the center will still have a slight jiggle when you gently shake the pan.
3. Cool: Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.
4. Chill: Remove the cheesecake from the water bath, remove the foil, and place it on a wire rack to cool completely to room temperature. Then, cover loosely and refrigerate for at least 6 hours, but overnight is best.

Part 4: The Pecan Pie Topping

(Make this the day you plan to serve the cheesecake.)

1. Toast Pecans (Optional but Recommended): Spread the pecan halves on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, until fragrant. This enhances their flavor.
2. Make the Glaze: In a medium saucepan over medium heat, melt the butter. Whisk in the brown sugar, heavy cream (or maple syrup), honey, and salt. Bring to a gentle boil and let it bubble for 1-2 minutes, whisking constantly.
3. Combine: Remove from heat and stir in the toasted pecans, coating them completely. Let the mixture cool and thicken for about 10-15 minutes.
4. Top the Cheesecake: Run a thin knife around the edge of the chilled cheesecake before releasing the springform pan collar. Spoon the pecan pie topping over the top of the chilled cheesecake, spreading it evenly.

Part 5: Serve

Slice with a sharp, thin knife dipped in hot water for clean cuts. Serve cold.

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Recipe Notes & Tips for Success

· Room Temperature is KEY: All refrigerated ingredients (cream cheese, eggs, sour cream) MUST be at room temperature to ensure a smooth, lump-free filling that bakes evenly.
· Don’t Overmix: Overmixing after adding the eggs incorporates air, which leads to a puffy cheesecake that deflates and cracks as it cools.
· The Water Bath is Non-Negotiable: This gentle, steamy heat is the secret to a perfectly creamy texture and a crack-free top. Don’t skip it!
· Make-Ahead: The cheesecake (without topping) can be made and refrigerated up to 2 days in advance. The pecan pie topping can be made a day ahead and gently reheated before assembling.
· Storage: Store covered in the refrigerator for up to 5 days.

Enjoy this magnificent dessert—it’s truly worth the effort