Pecan Pie Cheesecake
Indulge in this decadent dessert that perfectly marries the velvety texture of a New York-style cheesecake with the rich, caramelized crunch of a classic southern pecan pie. Featuring a buttery graham cracker base, a smooth vanilla-infused cream cheese filling, and a luscious brown sugar-glazed pecan topping, this elegant treat is designed to be the centerpiece of any holiday table. It is structurally sound, easy to slice, and perfect for making ahead.
- Prep Time: 30
- Cook Time: 90
- Total Time: 120
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
24 oz cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
2 tsp pure vanilla extract
1.5 cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp granulated sugar (for crust)
2 cups pecans, toasted and chopped
1 cup brown sugar, packed
Instructions
Preheat oven to 325 degrees Fahrenheit and grease a 9-inch springform pan.
Mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar; press into the bottom of the pan and bake for 10 minutes.
Beat softened cream cheese and 1 cup sugar together until smooth.
Add eggs one at a time, followed by vanilla extract, beating on low speed until incorporated.
Pour filling over the pre-baked crust.
Top the filling evenly with the mixture of chopped pecans and brown sugar.
Bake for 90 minutes until set but slightly jiggly in the center.
Cool completely before chilling in the refrigerator.
Notes
Ensure all dairy and eggs are at room temperature to prevent lumps in the cheesecake. Use a water bath if you prefer to avoid any cracking on the surface. Store in the refrigerator for up to 5 days. For the best result, chill for at least 6 hours before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 14g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 115mg
Find it online: https://itisrecipes.com/pecan-pie-cheesecake-recipe/