Description
Pecan Pie Cheesecake with a decadent blend of creamy cheesecake, crunchy pecans, and warm caramel drizzle – the ultimate indulgence!
Ingredients
Scale
For the Crust:
- 2 cups (240g) graham cracker crumbs
- 1/3 cup (67g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
For the Cheesecake Layer:
- 32 oz (900g) cream cheese, softened at room temperature
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) heavy cream
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 2 tablespoons all-purpose flour
For the Pecan Pie Topping:
-
- 4 tablespoons (56g) unsalted butter
- 3/4 cup (150g) brown sugar, packed
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) pure maple syrup
- 2 cups (220g) pecans, roughly chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Step 1: Prepare the Crust Preheat your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs and sugar, then stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to compact it evenly. Bake for 10 minutes until lightly golden, then remove and let cool while preparing the filling. Maintain the oven temperature.
- Step 2: Make the Cheesecake Filling In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth, about 3 minutes. Add the sugar and continue beating until fully incorporated and fluffy. Pour in the heavy cream and vanilla extract, mixing until just combined. Add the eggs one at a time, beating on low speed after each addition just until blended. Finally, fold in the flour gently with a spatula.
- Step 3: Bake the Cheesecake Prepare a water bath by wrapping the outside of your springform pan with heavy-duty aluminum foil, coming at least halfway up the sides. Pour the cheesecake batter over the pre-baked crust, smoothing the top with a spatula. Place the wrapped pan in a larger roasting pan and add hot water to reach about 1 inch up the sides of the springform pan. Bake for 60-70 minutes until the edges are set but the center still has a slight jiggle when gently shaken.
- Step 4: Cool the Cheesecake When baking is complete, turn off the oven, crack the door open, and let the cheesecake cool gradually for 1 hour. Remove from the water bath, run a thin knife around the edge to prevent sticking, and let cool completely on a wire rack. Cover and refrigerate for at least 6 hours or overnight before adding the pecan topping.
- Step 5: Prepare the Pecan Pie Topping In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir constantly until dissolved, about 2 minutes. Carefully add the heavy cream and maple syrup, bringing the mixture to a gentle boil. Reduce heat and simmer for 5 minutes, stirring occasionally until slightly thickened. Remove from heat, then stir in the chopped pecans, vanilla extract, and salt. Let cool for 15 minutes until the mixture has thickened but is still pourable.
- Step 6: Assemble and Serve Pour the slightly cooled pecan mixture over the chilled cheesecake, spreading it evenly to the edges. Return to the refrigerator for at least 1 hour to set the topping. When ready to serve, gently release the sides of the springform pan and transfer the Pecan Pie Cheesecake to a serving plate. For clean slices, dip a sharp knife in hot water, wipe dry before each cut, and clean between slices.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg