Classic Pecan Pie Cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the sweet, nutty flavor of pecan pie. This indulgent treat is perfect for holidays, special occasions, or any time you want to impress your guests with a unique dessert. With its buttery crust and luscious filling, this cheesecake is sure to become a family favorite. Follow this easy recipe to create a stunning Classic Pecan Pie Cheesecake that everyone will love!
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- For the pecan pie topping:
- 1 cup light corn syrup
- ¾ cup brown sugar, packed
- ¼ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups pecan halves
Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and continue to beat until creamy. Mix in the vanilla extract. Add the eggs one at a time, mixing well after each addition. Finally, stir in the sour cream until fully incorporated. Pour the cheesecake filling over the cooled crust.
Step 3: Bake the Cheesecake
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Step 4: Prepare the Pecan Pie Topping
In a medium bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, and vanilla extract until smooth. Stir in the pecan halves. Pour the pecan mixture over the chilled cheesecake, spreading it evenly.
Step 5: Final Bake
Return the cheesecake to the oven and bake for an additional 25-30 minutes, or until the topping is set. Remove from the oven and let it cool completely. Chill in the refrigerator for at least 2 hours before serving.
FAQs
Can I make Classic Pecan Pie Cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. In fact, it tastes even better after chilling overnight as the flavors meld together.
How do I store leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 3 months.
Can I use a different type of nut?
Yes, you can substitute pecans with walnuts or almonds if you prefer a different flavor. Just be aware that it will change the overall taste of the cheesecake.
What can I serve with Classic Pecan Pie Cheesecake?
This cheesecake pairs wonderfully with whipped cream, chocolate sauce, or a scoop of vanilla ice cream for an extra indulgent dessert.