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PECAN PIE CHEESECAKE

PECAN PIE CHEESECAKE

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Absolutely! Here’s a delicious and inviting article for your Pecan Pie Cheesecake recipe.

Pecan Pie Cheesecake: The Ultimate Decadent Dessert Fusion

If you love the rich, nutty sweetness of pecan pie and the creamy, indulgent texture of cheesecake, why not combine them? Enter the Pecan Pie Cheesecake — a dessert that masterfully blends the best of both worlds into one irresistible treat.

This dessert is perfect for holidays, special occasions, or whenever you want to impress your guests with a decadent, crowd-pleasing dessert. Imagine a luscious, creamy cheesecake layer resting on a buttery crust, topped with a glossy, caramelized pecan pie layer bursting with crunchy pecans and gooey filling. Each bite delivers a perfect balance of textures and flavors that will have everyone asking for seconds.

Why You’ll Love Pecan Pie Cheesecake

  • 🥧 Two classic desserts in one — cheesecake and pecan pie
  • 🍰 Creamy, smooth cheesecake base with a rich, nutty topping
  • 🌰 Crunchy toasted pecans add delightful texture
  • 🍯 Sweet, caramel-like filling that’s utterly addictive
  • 🎉 A show-stopping dessert for holidays, parties, or celebrations

Ingredients You’ll Need

  • For the crust:
    • 1 ½ cups graham cracker crumbs
    • ¼ cup melted butter
    • 2 tablespoons sugar
  • For the cheesecake layer:
    • 24 oz (680g) cream cheese, softened
    • 1 cup sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • ½ cup sour cream
  • For the pecan pie topping:
    • 1 cup light corn syrup
    • 1 cup brown sugar
    • 4 tablespoons butter, melted
    • 3 large eggs
    • 2 cups pecan halves
    • 1 teaspoon vanilla extract

How to Make Pecan Pie Cheesecake

  1. Prepare the crust:
    Mix graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of a springform pan. Bake at 325°F (163°C) for 10 minutes, then set aside to cool.
  2. Make the cheesecake filling:
    Beat the softened cream cheese and sugar until smooth. Add eggs one at a time, blending well after each addition. Mix in vanilla extract and sour cream. Pour the mixture over the cooled crust.
  3. Bake the cheesecake:
    Bake at 325°F (163°C) for 50-60 minutes or until the center is almost set but still slightly jiggly. Remove from oven and allow to cool slightly.
  4. Prepare the pecan topping:
    In a bowl, whisk corn syrup, brown sugar, melted butter, eggs, and vanilla until combined. Stir in pecan halves.
  5. Add topping and bake again:
    Pour the pecan topping over the cheesecake layer and bake for an additional 25-30 minutes until the topping is bubbly and set.
  6. Cool and chill:
    Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.