Pecan Pie Cheesecake ðŸ°ðŸ¥§

This Pecan Pie Cheesecake combines two beloved desserts—classic pecan
pie and creamy cheesecake—for an irresistible treat that’s rich,
sweet, and perfect for the holidays! Each bite features a layer of
gooey pecan filling, smooth cheesecake, and crunchy pecans.

Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup melted butter
Pecan Pie Filling:
1 cup chopped pecans
1/2 cup light brown sugar, packed
1/2 cup dark corn syrup
1/4 cup melted butter
2 large eggs
1 tsp vanilla extract
Cheesecake Layer:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/4 cup sour cream
3 large eggs
1 tsp vanilla extract

Pecan Topping:
1 cup whole or halved pecans
1/2 cup light brown sugar
1/4 cup heavy cream
1/4 cup butter

Instructions:

1. Prepare the Crust:

Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter in a medium bowl.
Press the mixture into the bottom of the pan and bake for 10 minutes.
Let cool.

2. Make the Pecan Pie Filling:

In a saucepan over medium heat, combine brown sugar, corn syrup,
melted butter, eggs, and vanilla. Stir constantly until the mixture
thickens, about 8-10 minutes.
Remove from heat and stir in chopped pecans. Pour the filling over the
baked crust and set aside.

3. Prepare the Cheesecake Layer:

In a large bowl, beat cream cheese and sugar together until smooth.
Add sour cream and vanilla, and mix until combined.

Add eggs one at a time, beating just until incorporated (do not
overmix).

Pour the cheesecake batter over the pecan filling layer in the pan.

4. Bake the Cheesecake:

Place the cheesecake in the oven and bake for 60-70 minutes, or until
the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake in the oven for 1 hour.
Then, cool completely on a wire rack before refrigerating for at least
4 hours or overnight.

5. Pecan Topping:

In a small saucepan, combine brown sugar, heavy cream, and butter over
medium heat. Stir until sugar is dissolved and mixture thickens, about
5 minutes.

Remove from heat and stir in whole or halved pecans. Let cool
slightly, then pour over the chilled cheesecake before serving.

Details:
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Chill Time: 4 hours or overnight
Total Time: ~6 hours

Servings: 12-14 slices
Calories: ~450 per slice


Tips:
Crack-Free Cheesecake: Place a pan of water on the rack below the
cheesecake to add moisture to the oven, reducing cracks.

Make Ahead: The cheesecake can be made 1-2 days ahead and topped with
pecans just before serving.

Indulge in the creamy richness of cheesecake, the gooey goodness of
pecan pie, and the crunch of caramelized pecans—all in one!
🥧ðŸ°

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