Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
For the Pecan Pie Topping:
- 1 cup chopped pecans
- ½ cup packed brown sugar
- ¼ cup corn syrup (light or dark)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool completely.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla extract until fully incorporated.
- Pour the filling over the cooled crust.
Bake the Cheesecake:
- Bake for 55-65 minutes, until the center is set but still slightly wobbly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
Prepare the Pecan Pie Topping:
- In a saucepan over medium heat, combine the brown sugar, corn syrup, heavy cream, vanilla extract, and salt. Stir continuously until it comes to a boil.
- Add the chopped pecans and cook for 2-3 more minutes.
- Remove from heat and let it cool slightly before spreading over the chilled cheesecake.
Chill and Serve:
- Refrigerate the cheesecake for at least 1 more hour after adding the topping.
- Slice and serve chilled, optionally topped with whipped cream or ice cream.
Serving & Storage Tips
- Serving: Serve cold for the best texture and flavor.
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Freeze slices for up to 3 months and thaw in the fridge before serving.
Tips for Success
- Use room temperature ingredients for a smoother filling.
- Avoid overmixing to prevent air bubbles and cracks.
- Use a water bath to keep the cheesecake moist and prevent cracks.
Nutritional Information (Per Serving, Based on 12 Servings)
- Calories: 600
- Fat: 45g
- Saturated Fat: 20g
- Cholesterol: 140mg
- Sodium: 320mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 35g
- Protein: 7g
Variations & Substitutions
- Crust Options: Use crushed vanilla wafers, digestive biscuits, or chocolate cookies instead of graham crackers.
- Nut-Free Alternative: Replace the pecan topping with caramel sauce or fruit compote.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
FAQs
Can I make this cheesecake ahead of time?
Yes! Prepare it up to two days in advance and refrigerate until ready to serve. Add the topping before serving.
What if my cheesecake cracks?
No worries! The pecan topping will cover any imperfections.
Can I use a different nut?
Absolutely! Walnuts or almonds work well as substitutes.
Conclusion
This pecan pie cheesecake is the perfect combination of creamy cheesecake and nutty, caramelized pecan pie topping. Whether for holidays, special occasions, or simply to satisfy a sweet craving, this dessert is guaranteed to impress!