Pecan Pie Cheesecake Recipe

How to Make Pecan Pie Cheesecake

1. Prepare the crust:
   Mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of a springform pan. Bake at 350°F (175°C) for 10 minutes, then set aside to cool.
2. Make the cheesecake filling:
   Beat softened cream cheese until smooth. Gradually add sugar and continue mixing until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined. Pour the filling over the baked crust.
3. Bake the cheesecake:
   Bake at 325°F (163°C) for 50-60 minutes or until the edges are set but the center slightly jiggles. Remove from oven and cool for 15 minutes.
4. Prepare the pecan pie topping:
   In a bowl, whisk corn syrup, brown sugar, eggs, melted butter, and vanilla until smooth. Stir in chopped pecans.
5. Add the topping and finish baking:
   Pour the pecan topping over the cheesecake and return to the oven for an additional 20-25 minutes, or until the topping is set and golden.
6. Cool and chill:
   Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the texture to set perfectly.

Serving Suggestions

Serve your pecan pie cheesecake with a dollop of freshly whipped cream or a drizzle of caramel sauce for an extra touch of indulgence. This dessert pairs wonderfully with a cup of strong coffee or a glass of dessert wine.

Final Thoughts

This Pecan Pie Cheesecake recipe is a delightful twist on two classic desserts that will wow family and friends alike. Whether you’re celebrating a holiday or just treating yourself, this rich, nutty cheesecake is sure to become a new favorite in your dessert repertoire.

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