Name: Pecan Pie Cheesecake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 24 ounces cream cheese, softened; 1 cup packed light brown sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; 1 cup packed light brown sugar; 1/2 cup light corn syrup; 1/2 cup unsalted butter; 3 large eggs, lightly beaten; 1 teaspoon vanilla extract; 2 cups pecan halves

Indulge in the ultimate dessert fusion with our Pecan Pie Cheesecake recipe, where creamy cheesecake meets rich pecan pie topping for a taste sensation like no other. Perfect for special occasions or when you simply crave something extraordinary.

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

24 ounces cream cheese, softened

1 cup packed light brown sugar

3 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

For the Pecan Pie Topping:

1 cup packed light brown sugar

1/2 cup light corn syrup

1/2 cup unsalted butter

3 large eggs, lightly beaten

1 teaspoon vanilla extract

2 cups pecan halves

Instructions:

Preheat and Prepare:

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.

Make the Crust:

Combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of the springform pan evenly.

Prepare the Cheesecake Filling:

Beat cream cheese and brown sugar until smooth. Add eggs one at a time, then mix in vanilla extract and sour cream until smooth.

Pour and Bake:

Pour cheesecake filling over the crust. Bake for 45-50 minutes until edges are set and center is slightly jiggly.

Make the Pecan Pie Topping:

In a saucepan, combine brown sugar, corn syrup, and butter. Cook until melted and smooth. Let cool slightly, then whisk into beaten eggs. Stir in vanilla extract and pecans.

Add Topping and Bake Again:

Pour pecan pie topping over partially baked cheesecake. Bake for an additional 30-35 minutes until set.

Cool and Chill:

Cool cheesecake completely in the pan on a wire rack, then refrigerate for at least 4 hours or overnight to set.

Serve:

Remove from pan, slice, and serve. Optionally, garnish with whipped cream or caramel sauce for extra decadence.

Serving Tips:

Chill Before Serving: For the best texture and flavor, refrigerate the cheesecake for at least 4 hours or overnight before serving. This allows it to fully set and enhances its creamy consistency.

Garnish Creatively: Before serving, consider garnishing each slice with whipped cream, a dusting of powdered sugar, or a drizzle of caramel sauce. These additions complement the rich flavors of the cheesecake and add a decorative touch.

Slice Carefully: Use a sharp knife dipped in hot water and wiped clean between cuts to achieve clean slices. This helps maintain the integrity of the layers and ensures a neat presentation.

Serve at Room Temperature: While the cheesecake should be chilled before serving, allow it to sit at room temperature for about 15-20 minutes before serving. This allows the flavors to fully develop and the texture to soften slightly, enhancing the eating experience.

Pairing Suggestions: Serve with a hot cup of coffee, a scoop of vanilla ice cream, or a glass of dessert wine like a sweet Riesling or a creamy Port to complement the flavors of the cheesecake.

Storage Tips:

Refrigerate Properly: Store any leftover cheesecake in an airtight container or cover the springform pan with plastic wrap or foil. Refrigerate for up to 5 days to maintain freshness.

Avoid Freezing: Cheesecake with a pecan pie topping is best enjoyed fresh. Freezing can compromise the texture and separation of layers. If you must freeze, do so without the topping and add it fresh before serving.

Individual Portions: To store individual slices, wrap them tightly in plastic wrap or place them in airtight containers. This helps prevent drying out and maintains freshness.

Bring to Room Temperature: Before enjoying leftover slices, let them come to room temperature for about 15-20 minutes. This restores the creamy texture and ensures optimal flavor.

Related Recipes:

Chocolate Fudge Pecan Pie

FAQs:

Can I make Pecan Pie Cheesecake ahead of time?

Yes, you can! Pecan Pie Cheesecake is a great dessert to make ahead of time. After baking, let it cool completely, then refrigerate it for at least 4 hours or overnight to set properly. This allows the flavors to meld together for a delicious treat when served.

Can I freeze Pecan Pie Cheesecake?

It’s generally not recommended to freeze Pecan Pie Cheesecake, especially with the pecan pie topping. Freezing can alter the texture of both the cheesecake and the topping, affecting the overall taste and appearance. If you need to freeze, consider doing so without the topping and add it fresh after thawing.

How do I prevent cracks in my cheesecake?

To prevent cracks, ensure your ingredients are at room temperature before mixing, and avoid overmixing the batter. Bake your cheesecake in a water bath or place a pan of water on the rack below it in the oven to maintain moisture. Let the cheesecake cool gradually to room temperature before refrigerating.

What can I serve with Pecan Pie Cheesecake?

Pecan Pie Cheesecake pairs well with a variety of toppings and accompaniments. Serve it with a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of caramel sauce. For added indulgence, consider pairing with vanilla ice cream or a glass of dessert wine like Moscato or Sherry.

Conclusion:

Enjoy the rich blend of creamy cheesecake and caramelized pecan pie flavors in every bite of this Pecan Pie Cheesecake masterpiece! Perfect for impressing guests or treating yourself to a luxurious dessert experience.

📖 Recipe: