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The Ultimate Decadent Pecan Pie Cheesecake: Creamy Filling, Gooey Topping, and Perfect Crust

A decadent slice of pecan pie cheesecake showing a graham cracker crust, creamy filling, and pecan topping.
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This recipe fuses the rich, gooey texture of classic pecan pie with the velvety smoothness of baked cheesecake. It creates a show-stopping dessert perfect for holidays like Thanksgiving and Christmas.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup light corn syrup
  • 1/2 cup packed brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325°F (160°C).
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 1/2 cups sugar, flour, 1 teaspoon vanilla, and 1/4 teaspoon salt. Mix until just combined.
  4. Beat in the eggs one at a time, mixing on low speed after each addition. Mix in the sour cream until the batter is smooth. Do not overmix.
  5. Pour the cheesecake batter over the cooled crust.
  6. Prepare the pecan topping: In a separate bowl, whisk together the corn syrup, brown sugar, 2 tablespoons melted butter, 1 teaspoon vanilla, and 1/4 teaspoon salt. Stir in the pecan halves until coated.
  7. Gently spoon the pecan topping mixture over the cheesecake batter. Do not stir it in; let it sit on top.
  8. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  9. Bake at 325°F (160°C) for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a truly show-stopping dessert, chill the cheesecake completely. This allows the creamy texture to set perfectly against the gooey topping.
  • If you want to use a different crust, substitute 1 1/2 cups of finely crushed shortbread cookies for the graham crackers.
  • Make this dessert one day ahead. Chilling overnight improves the texture and flavor fusion.

Nutrition

Find it online: https://cookingzenith.com/pecan-pie-cheesecake-recipe-ultimate-dessert/