Pecan Pie Cheesecake

 Rich and Creamy Pecan Pie Cheesecake

 Ingredients:

 For the crust:

 1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter (melted)

For the cheesecake: 

3 (8 oz) packages cream cheese (softened)

1 cup granulated sugar

1/2 cup sour cream

3 large eggs

1 teaspoon vanilla extract

 For the pecan pie topping:

 1 cup pecans (roughly chopped)

1/2 cup brown sugar (packed)

1/4 cup unsalted butter

1/4 cup heavy cream

1/2 teaspoon vanilla extract

Pinch of salt

 

Directions:

 Prepare the crust:

Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust.

Bake for 10 minutes, then remove from the oven and let cool.

 Make the cheesecake:

 In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.

Add the sour cream, eggs, and vanilla extract, and beat until well combined.

Pour the cheesecake filling over the cooled crust, spreading it out evenly.

 Bake the cheesecake:

 Wrap the bottom of the springform pan with aluminum foil and place it in a larger roasting pan.

Fill the roasting pan with about an inch of hot water to create a water bath (this helps prevent cracks).

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.

Turn off the oven, crack the door, and allow the cheesecake to cool inside for 1 hour.

Remove the cheesecake from the oven, run a knife around the edges, and let it cool completely in the pan.

 Make the pecan pie topping:

 In a small saucepan, combine the brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the mixture comes to a boil.

Reduce the heat and simmer for 2-3 minutes, then stir in the vanilla extract, salt, and chopped pecans.

Allow the mixture to cool slightly before pouring it over the cooled cheesecake. Spread it evenly over the top.

 Chill and serve:

 Refrigerate the cheesecake for at least 4 hours, or overnight, to set.

Once ready to serve, release the cheesecake from the springform pan and slice.

 Serve:

Enjoy this decadent Pecan Pie Cheesecake as a special holiday dessert or whenever you're craving a rich, indulgent treat!

 

Prep Time: 30 minutes | Baking Time: 1 hour 10 minutes | Chilling Time: 4 hours | Total Time: 5 hours 40 minutes

Calories: 450 kcal per serving | Servings: 12 servings See less