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The Ultimate Pecan Pie Cheesecake: A Deliciously Decadent Dessert

Pecan Pie Cheesecake
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A decadent dessert combining the rich flavors of pecan pie with creamy cheesecake, featuring a buttery crust, smooth cheesecake filling, and a caramelized pecan topping.

Ingredients

Scale
  • Crust:
    • 2 cups graham cracker crumbs
    • 1/2 cup unsalted butter, melted
    • 1/4 cup granulated sugar
  • Cheesecake Filling:
    • 24 oz (3 packages) cream cheese, softened
    • 1 cup light brown sugar, packed
    • 3 large eggs
    • 1/2 cup sour cream
    • 1 tsp vanilla extract
    • 1/2 tsp ground cinnamon
  • Pecan Pie Topping:
    • 1 1/2 cups pecans, chopped
    • 1/3 cup unsalted butter
    • 1/2 cup light brown sugar, packed
    • 1/4 cup heavy cream
    • 1 tsp vanilla extract
    • 1/4 tsp salt

Instructions

  1. Prepare the Crust:
    • Preheat oven to 325°F (165°C).
    • Mix graham cracker crumbs, melted butter, and sugar in a bowl.
    • Press firmly into the bottom of a 9-inch springform pan.
    • Bake for 8 minutes, then let cool.
  2. Make the Cheesecake Filling:
    • Beat cream cheese and brown sugar until smooth.
    • Add eggs one at a time, mixing well after each.
    • Stir in sour cream, vanilla, and cinnamon.
    • Pour over crust and smooth the top.
    • Bake for 45–50 minutes until set but slightly jiggly in the center.
    • Turn off the oven, crack the door, and let cool inside for 1 hour.
    • Chill in the fridge for at least 4 hours (preferably overnight).
  3. Prepare the Pecan Pie Topping:
    • In a saucepan, melt butter over medium heat.
    • Stir in brown sugar, heavy cream, vanilla, and salt.
    • Bring to a gentle boil, then simmer for 2 minutes.
    • Remove from heat, stir in pecans, and let cool slightly.
    • Spread over chilled cheesecake before serving.

Notes

  • For a smoother texture, bring cream cheese to room temperature before mixing.
  • To prevent cracks, avoid overmixing and cool the cheesecake gradually.
  • Toast pecans beforehand for extra flavor.
  • Store covered in the fridge for up to 5 days.

Nutrition

Find it online: https://us.recipesfood.org/pecan-pie-cheesecake/

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