Pecan Pie Cheesecake
User Reviews
5.0
21 reviews
Excellent
Pecan Pie Cheesecake
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Pecan pie cheesecake is the best combination of creamy cheesecake and decadent pecan pie. It is the perfect dessert for Fall or any occasion!
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Ingredients
For the Crust:
- 3 cups 20 graham crackers
- 12 tablespoons 1 ¼ sticks unsalted butter melted
- 2 tablespoons granulated sugar
For the Cheesecake Layer:
- 2 blocks 8 oz each cream cheese room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 1 Tbsp cornstarch
- 3 eggs
- 1/2 cup sour cream
- 1/4 tsp salt
For the Pecan Topping:
- 1/4 cup light corn syrup
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 3 large eggs
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- 1 cup pecans roughly chopped
Instructions
For the Crust:
- Preheat the oven to 325 degrees F.
- Crush graham crackers in food processor or resealable bag
- Add crumbs to large bowl
- Stir in sugar
- Melt butter in microwave safe bowl
- Stir into crumb mixture until well combined
- Press firmly into 9 inch springform pan
- Place the crust in the freezer to chill while you prepare the filling.
For the Cheesecake Layer:
- In a large bowl, beat together cream cheese and sugar until fluffy.
- Then add in the cornstarch and the salt.
- Then gently hand stir in the vanilla extract and the eggs (adding in one at a time) and then mix in the sour cream.
- Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible.
- Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- Bake of 30 minutes.
For the Pecan Pie Topping:
- While the cheesecake layer is baking, prepare the pecan topping.
- Combine the brown sugar, corn syrup, vanilla extract and butter in a medium sauce pan. Stir and bring the boil to a mixture and then heat for 2-3 minutes.
- Remove the heat and allow the corn syrup mixture to cool.
- In a separate bowl, stir together the eggs, salt and heavy cream.
- Then after the cheesecake has baked for 30 minutes. Stir the heavy cream mixture into the cooled corn syrup mixture and stir in the chopped pecans. Then spoon this mixture on top of the cheesecake.
- Then bake for another 40-50 minute until the top of the cheesecake is brown and crisp.
- After the cook time, move the cheesecake to a wire rack to cool completely. Then refrigerate the cheesecake for a minimum of 4 hours before releasing the springform pan, cutting and serving.
Notes
- This cheesecake can definitely be made ahead of time before serving. This cheesecake will keep in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Calories
837kcal
(42%)
Carbohydrates
80g
(27%)
Protein
11g
(22%)
Fat
54g
(83%)
Saturated Fat
23g
(115%)
Trans Fat
1g
Cholesterol
218mg
(73%)
Sodium
821mg
(34%)
Potassium
240mg
(7%)
Fiber
1g
(4%)
Sugar
60g
(120%)
Vitamin A
2067IU
(41%)
Vitamin C
1mg
(1%)
Calcium
143mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 837 kcal
% Daily Value*
| Calories | 837kcal | 42% |
| Carbohydrates | 80g | 27% |
| Protein | 11g | 22% |
| Fat | 54g | 83% |
| Saturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 218mg | 73% |
| Sodium | 821mg | 34% |
| Potassium | 240mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 60g | 120% |
| Vitamin A | 2067IU | 41% |
| Vitamin C | 1mg | 1% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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