Pecan Pie Cheesecake Delight (Print-Friendly Version)
Creamy classic cheesecake fused with buttery pecan crunch and caramel hints for a crowd-pleasing treat.
# Ingredients You’ll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup packed brown sugar
03 -
1/2 cup unsalted butter, melted
→ Pecan Pie Layer
04 -
1 cup packed brown sugar
05 -
2/3 cup light corn syrup
06 -
1/3 cup unsalted butter, melted
07 -
2 large eggs
08 -
1 1/2 cups pecans, chopped
09 -
1 teaspoon vanilla extract
10 -
1 pinch salt
→ Cheesecake Filling
11 -
24 ounces cream cheese, softened
12 -
1 cup granulated sugar
13 -
1/4 cup sour cream
14 -
3 large eggs
15 -
1 teaspoon vanilla extract
→ Pecan Topping
16 -
1/2 cup packed brown sugar
17 -
1/4 cup heavy cream
18 -
1/4 cup unsalted butter
19 -
1 cup pecans, chopped
20 -
1/2 teaspoon vanilla extract
# How to Make It:
01 -
Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper and lightly grease the sides.
02 -
In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until fully incorporated, then press firmly into the base of the prepared pan. Bake for 10 minutes. Remove and set aside to cool.
03 -
In a saucepan over medium heat, combine brown sugar, light corn syrup, melted butter, eggs, chopped pecans, vanilla extract, and salt. Cook, stirring constantly, for 5 to 6 minutes until the mixture thickens slightly. Spread evenly over the cooled crust.
04 -
In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and continue to beat until blended. Mix in sour cream, then add eggs one at a time, mixing well after each addition. Incorporate vanilla extract. Pour cheesecake batter gently over pecan layer and tap pan to release air bubbles.
05 -
Place the springform pan in a water bath and bake at 325°F for about 1 hour, or until the center is set. Remove the pan from the water bath and allow to cool completely at room temperature.
06 -
Refrigerate the cheesecake for a minimum of 4 hours or overnight until fully chilled.
07 -
In a small saucepan over medium heat, melt brown sugar, butter, and heavy cream, stirring constantly for 3 to 4 minutes. Remove from heat, add chopped pecans and vanilla extract, and mix well. Allow to cool slightly before pouring over the chilled cheesecake.
# Extra Suggestions:
01 -
Room temperature ingredients ensure a smooth and creamy cheesecake filling.
02 -
For best results, use a water bath during baking to prevent cracks.