Pecan Pie Cheesecake Delight (Print Format)
Rich cream cheese and sweet pecans meld in a decadent layered dessert, finished with a caramel nut topping.
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/3 cup brown sugar, lightly packed
03 -
1/2 cup butter, melted
→ Pecan Pie Filling
04 -
1/3 cup butter
05 -
2 eggs
06 -
1 teaspoon vanilla extract
07 -
1 1/2 cups roughly chopped pecans
08 -
1 cup light corn syrup
09 -
1 cup granulated sugar
→ Cheesecake Filling
10 -
3 packages cream cheese, softened
11 -
1 cup granulated sugar
12 -
3 tablespoons flour
13 -
2 teaspoons vanilla extract
14 -
1/2 cup heavy whipping cream
15 -
3 eggs
→ Pecan Pie Topping
16 -
1/3 cup butter
17 -
1/3 cup brown sugar, lightly packed
18 -
1/4 cup heavy whipping cream
19 -
1/2 teaspoon vanilla extract
20 -
1 cup roughly chopped pecans
# Steps:
01 -
Preheat oven to 350°F. Prepare a 9” springform pan with non-stick spray and optionally, line with parchment paper. Using a food processor, pulse graham crackers until you have 2 cups of crumbs. Mix crumbs with brown sugar and melted butter until combined, then press into prepared pan, forming a crust that reaches 1 inch up the sides. Bake for 10 minutes until golden brown. Cool on a wire rack.
02 -
In a medium saucepan, combine butter, granulated sugar, and corn syrup. Heat over medium-high, whisking constantly until butter is melted and sugar is dissolved. Add eggs and continue whisking. Cook until the mixture bubbles and slightly thickens. Remove from heat, then stir in vanilla extract and chopped pecans. Pour filling into the cooled crust.
03 -
In a stand mixer with a paddle attachment, cream the softened cream cheese for 5-6 minutes until light and fluffy. Gradually add granulated sugar and flour while mixing on low speed. Increase to medium speed for 1-2 minutes. Add vanilla extract, mixing briefly. Slowly add heavy whipping cream while mixing on low. Add eggs one at a time on low speed until just incorporated. Avoid overmixing. Pour prepared batter into crust, tapping gently to release air bubbles.
04 -
Bake at 350°F for 15 minutes. Without opening the oven, reduce temperature to 200°F and bake for 50-55 minutes until the center slightly jiggles and edges are set (like Jell-o, not watery). If the center appears too watery, bake 5-10 minutes more, checking regularly. Turn off the oven and crack the door open, letting the cheesecake cool for 15-20 minutes. Cool fully on a wire rack before refrigerating for at least 6 hours, preferably overnight.
05 -
In a medium saucepan, melt butter and brown sugar over medium-high heat until smooth. Bring to a low boil, then remove from heat. Add vanilla extract and heavy whipping cream, whisking until combined. Fold in chopped pecans last. Pour topping over the chilled cheesecake before serving.
# Tips:
01 -
For best results, chill the cheesecake overnight before serving.
02 -
Avoid overmixing the cheesecake batter to prevent cracks during baking.