Pecan Pie Cheesecake 🥧🧀✨

“A Decadent Dessert That Combines Two Classics into One!”

This Pecan Pie Cheesecake is the ultimate indulgence—a rich and creamy cheesecake layered with gooey pecan pie filling and topped with crunchy pecans. It’s perfect for holidays, special occasions, or whenever you want to impress your guests with a show-stopping dessert.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs (or crushed vanilla wafers)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Pecan Pie Layer:

• 1/2 cup light corn syrup
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup chopped pecans

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

For the Topping:

• 1 cup pecan halves
• 1/2 cup caramel sauce (optional)

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then let cool.

Step 2: Make the Pecan Pie Layer

1. In a medium bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth.
2. Stir in the chopped pecans.
3. Pour the mixture over the cooled crust and bake for 15 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.

Step 3: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the eggs, one at a time, beating well after each addition.
3. Mix in the vanilla extract and sour cream until fully combined.
4. Pour the cheesecake filling over the pecan pie layer in the springform pan.

Step 4: Bake the Cheesecake

1. Place the springform pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the pan. This water bath prevents cracks.
2. Bake at 325°F (163°C) for 60–70 minutes, or until the center is set but still slightly jiggly.
3. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.

Step 5: Add the Topping

1. Once the cheesecake has cooled, arrange the pecan halves on top.
2. Drizzle with caramel sauce for an extra touch of sweetness.
3. Refrigerate the cheesecake for at least 4–6 hours, or overnight, to fully set.

Serving Suggestions

• Slice and serve chilled with a dollop of whipped cream or a drizzle of extra caramel sauce.
• Pair with a hot cup of coffee or a scoop of vanilla ice cream for a decadent treat.

Why You’ll Love This Recipe

• Two-in-One Dessert: Combines the best of pecan pie and cheesecake for a unique and indulgent treat.
• Rich and Creamy: Perfectly balanced with gooey pecans and tangy cheesecake.
• Holiday-Worthy: A show-stopping centerpiece for Thanksgiving, Christmas, or any festive occasion.

Pro Tips

1. Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
2. Prevent Cracks: Use a water bath and don’t overbake the cheesecake.
3. Make Ahead: This dessert tastes even better the next day, making it perfect for prepping in advance.

This Pecan Pie Cheesecake is the ultimate combination of flavors and textures, guaranteed to wow your family and friends. Enjoy this decadent dessert and savor every bite! 🥧🧀✨