- Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing or lining with parchment.
- Crust: Mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool.
- Pecan Pie Filling: In a medium saucepan, combine melted butter, sugar, and corn syrup over medium heat until dissolved. Remove from heat and stir in eggs and vanilla. Fold in chopped pecans. Pour filling over the baked crust and set aside.
- Cheesecake: In a large mixing bowl, beat cream cheese until smooth. Add sugar, salt, and flour; mix until combined. Add vanilla, then eggs one at a time, mixing gently. Fold in sour cream. Pour cheesecake mixture over the pecan pie layer in the pan.
- Bake at 325°F (160°C) for 55–65 minutes, until the center is set but still slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Pecan Topping: In a small saucepan, melt butter and stir in brown sugar, vanilla, and heavy cream. Cook until slightly thickened, then stir in chopped pecans. Pour over chilled cheesecake before serving.
- Slice and serve chilled, optionally with whipped cream or a drizzle of caramel sauce.
Serving and Storage:
Serve chilled for the best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, the cheesecake can be frozen for up to 1 month; thaw in the refrigerator before serving.
Tips:
- Use high-quality cream cheese for a smooth and creamy cheesecake layer.
- Chop pecans evenly to ensure a consistent texture in both filling and topping.
- Cool the crust slightly before adding the pecan filling to prevent mixing layers.
- Wrap the cheesecake tightly in plastic wrap if freezing to prevent freezer burn.
- Allow the cheesecake to rest at room temperature for 10–15 minutes before slicing for cleaner cuts.
Conclusion:
Pecan Pie Cheesecake is a decadent dessert that brings together the creamy richness of cheesecake with the sweet, nutty flavor of pecan pie. With its buttery crust, gooey pecan filling, and crunchy pecan topping, it’s a show-stopping treat that will impress family and friends at any gathering.
FAQ:
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. Refrigerate overnight for the best flavor and texture.
Can I use a different crust?
Yes, a chocolate cookie crust or nut-based crust can be used as a delicious variation.
Can I bake this without a water bath?
Yes, but a water bath helps prevent cracks in the cheesecake. Without it, monitor baking time closely and cool gradually.
Can I make this gluten-free?
Yes, substitute the graham cracker crumbs with a gluten-free version.
How do I store leftover cheesecake?
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.