Pecan Pie Cheesecake
User Reviews
5
Pecan Pie Cheesecake
Description
This Pecan Pie Cheesecake recipe begins with a crust made of graham cracker crumbs, ground pecans, brown sugar, and melted butter pressed into a 9-inch springform pan and baked briefly. The filling combines full-fat cream cheese, granulated sugar, all-purpose flour, salt, sour cream, vanilla, and eggs beaten until smooth and creamy.
The filling is poured over the crust and baked at 350°F in a water bath for 60 minutes to ensure gentle, even heat that prevents cracking and creates a creamy texture. After baking, the cheesecake is cooled with the oven door ajar and then removed to a wire rack.
The topping consists of unsalted butter, brown sugar, heavy cream, and toasted whole pecans cooked together, then spread atop the cooled cheesecake to add a sweet, buttery pecan pie flavor with a crunchy texture contrast. This dessert combines the dense richness of cheesecake with classic pecan pie sweetness.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup pecans ground
- 4 tbsp brown sugar
- 1/2 cup unsalted butter melted
For the cheesecake filling
- 16 ounce cream cheese full-fat, at room temperature
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- 1/4 tsp salt
- 1 1/4 cup sour cream
- 1 tbsp vanilla extract
- 3 egg large, at room temperature
For the topping
- 1/3 cup butter unsalted
- 3/4 cup brown sugar
- 1/3 cup heavy cream
- 1 1/2 cup pecans whole, toasted
Instructions
- Preheat the oven to 350 degree F. Grease a 9 inch springform with butter and cover the sides of the pan with the aluminum foil.
To make the crust
- In a medium bowl combine the gram cracker crumbs, ground pecan, brown sugar and melted butter.
- Transfer the crumbs to the prepared pan, press it evenly into the bottom.
- Bake the crust in the oven for 10 minutes.
To make the cheesecake filling
- Place the cream cheese, granulated sugar, flour and salt in a bowl. With the help of a hand mixer or stand mixer beat the mixture until smooth and creamy.
- Add the sour cream and vanilla extract and beat on medium speed until well combined.
- Crack the eggs and add the eggs one by one, scraping the sides of the bowl often.
- Pour the cheesecake filling on top of the crust. Place the springform pan on a large pan with hot water filled half way.
- Bake the cheesecake for 60 minutes. Once done keep the oven door open for an hour and then transfer the cheesecake to a wire rack.
- Remove the cheesecake from the springform pan and refrigerate for at least 3 hours.
To make the topping
- In a saucepan add the butter and sugar; heat on medium flame until the mixture starts bubbling.
- Whisk the heavy cream until completely combined and start bubbling again.
- Add the toasted pecans and set aside to cool to room temperature.
- Spoon the topping over the cheesecake before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 642kcal | 32% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 47g | 72% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 138mg | 46% |
| Sodium | 306mg | 13% |
| Potassium | 222mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 1214IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
