Description
Indulge in the ultimate dessert mashup—creamy cheesecake meets rich, nutty pecan pie topping. Perfect for special occasions or any sweet craving!
Ingredients
Crust:
2 cups graham cracker crumbs (finely crushed)
1/4 cup pecans, finely chopped
3 tbsp light brown sugar
3 tbsp white granulated sugar
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup unsalted butter, melted
Cheesecake Filling:
32 oz full-fat brick-style cream cheese, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup full-fat sour cream, room temperature
1 1/2 tbsp vanilla bean paste
1/2 tsp lemon juice
1 1/2 tbsp all-purpose flour
1/2 tsp cinnamon
1/4 tsp salt
3 large eggs, room temperature
1 egg yolk, room temperature
Pecan Pie Topping:
2 cups pecan halves
6 tbsp unsalted butter
1/3 cup heavy whipping cream, room temperature
1/2 cup light brown sugar, firmly packed
1 1/2 tbsp vanilla bean paste
1/2 tbsp light corn syrup
1/2 tsp salt
1/2 tsp cinnamon
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, chopped pecans, brown sugar, granulated sugar, cinnamon, salt, and melted butter in a bowl. Press firmly into the pan for the crust. Bake 8–10 minutes, then let cool.
Beat cream cheese in a large bowl until smooth. Gradually add granulated sugar and brown sugar, mixing until creamy.
Add sour cream, vanilla bean paste, and lemon juice. Mix thoroughly, then stir in flour, cinnamon, and salt. Add eggs and yolk one at a time, mixing just until combined.
Pour cheesecake filling over cooled crust. Smooth the top. Bake 55–60 minutes, until center is set but slightly jiggly. Cool completely.
For the pecan topping, melt butter in a saucepan. Stir in cream, brown sugar, vanilla bean paste, corn syrup, salt, and cinnamon. Bring to a simmer, then add pecans. Remove from heat and let cool slightly.
Spread pecan topping evenly over cooled cheesecake. Chill in the refrigerator for at least 4 hours, preferably overnight.
Serving Tip: Slice generously and serve with a dollop of whipped cream or a drizzle of extra caramel sauce for a show-stopping dessert!
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Step-by-Step Guide
Follow these detailed instructions for success. First, ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature for a smooth, lump-free filling. When making the crust, press the crumb mixture firmly and evenly up the sides of the springform pan to create a stable base. For the filling, mix on low speed after adding the eggs to prevent incorporating too much air, which can cause cracking. The cheesecake is done when the edges are set but the center still has a slight jiggle. Let it cool in the turned-off oven with the door slightly ajar for one hour to prevent drastic temperature changes.
Serving Suggestions
This rich dessert pairs beautifully with a light, unsweetened whipped cream or a scoop of vanilla bean ice cream to balance the sweetness. For a festive touch, drizzle with salted caramel or chocolate sauce. Garnish with a few extra toasted pecan halves and a sprinkle of flaky sea salt just before serving. It’s perfect for holiday dinners, potlucks, or as a special weekend treat with coffee.
How-to Summary
In summary: Prepare and pre-bake a spiced pecan-graham cracker crust. Create a creamy, spiced cheesecake filling with cream cheese, sugars, sour cream, and eggs, then bake until set. Finally, top with a homemade buttery pecan pie glaze and chill thoroughly before serving.
Frequently Asked Questions
Can I make this cheesecake ahead of time? Absolutely. It needs to chill for at least 4 hours, but making it 1-2 days in advance allows the flavors to meld perfectly.
What can I use instead of vanilla bean paste? You can substitute an equal amount of pure vanilla extract. The paste provides a stronger flavor and visible specks, but extract works fine.
How do I prevent the cheesecake from cracking? Avoid overmixing the batter after adding eggs, use a water bath (wrap the springform pan in foil), and allow for a gradual cool-down as described in the step-by-step guide.
Can I use pre-made crust? While a homemade crust is recommended for texture and flavor, a 9-inch pre-made graham cracker crust can be used in a pinch. Note that it will be shallower.
How should I store leftovers? Keep the cheesecake covered in the refrigerator for up to 5 days. The pecan topping will soften slightly but remain delicious.
Common Mistakes to Avoid
- Using cold ingredients for the filling, which leads to a lumpy batter.
- Overbeating the eggs, which incorporates too much air and causes cracks.
- Overbaking the cheesecake; remember, the center should be slightly jiggly.
- Adding the pecan topping to a warm cheesecake, which can cause it to sink and make the top soggy.
- Not letting the cheesecake chill long enough, resulting in a messy slice.
Conclusion
This Pecan Pie Cheesecake is a decadent fusion that delivers the best of two classic desserts. With careful attention to ingredient temperature, mixing techniques, and the crucial chilling time, you can create an impressive, professional-quality dessert. The combination of spiced, creamy filling and the rich, nutty topping is sure to become a requested favorite for any celebration or cozy gathering.