Why Make This Recipe

Pecan Pie Cheesecake is the perfect dessert for anyone who loves a creamy cheesecake with a nutty twist. This dessert combines the rich flavors of traditional pecan pie with the smoothness of cheesecake, making it a delightful treat for gatherings or special occasions. With its flaky crust, sweet filling, and buttery pecan topping, it’s a dessert that will impress your family and friends.

How to Make Pecan Pie Cheesecake

Ingredients:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 (8 oz) packages cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup chopped pecans
1 cup light corn syrup
½ cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon

Directions:

Preheat your oven to 325°F (160°C).
In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan.
In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition.
Stir in vanilla extract and sour cream until mixed.
In another bowl, combine chopped pecans, corn syrup, brown sugar, flour, and cinnamon. Mix this well.
Pour the cream cheese mixture over the crust, then layer the pecan filling on top.
Bake in the preheated oven for about 60 minutes, or until the center is set.
Turn off the oven and let the cheesecake cool inside for an hour.
Refrigerate for at least 4 hours or overnight before serving.

How to Serve Pecan Pie Cheesecake

Serve your Pecan Pie Cheesecake chilled from the refrigerator. You can slice it into wedges and top it with whipped cream or extra pecans for added texture. Pair it with a scoop of vanilla ice cream for a delicious combination.

How to Store Pecan Pie Cheesecake

You can keep any leftovers in an airtight container in the refrigerator. Pecan Pie Cheesecake lasts for about 4 to 5 days in the fridge. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 2 months. Just make sure to defrost it in the fridge before serving.

Tips to Make Pecan Pie Cheesecake

Make sure your cream cheese is softened before mixing; it helps to avoid lumps in the batter.
For a richer flavor, toast the pecans in a dry skillet before adding them to the filling.
You can substitute crushed Oreos for graham cracker crumbs for a different flavor in the crust.

Variation

You can try adding chocolate chips for a delicious chocolate pecan pie cheesecake. Just sprinkle them over the filling before baking.

FAQs

1. Can I make this cheesecake ahead of time?
Yes, you can make it a day or two before your event. Just keep it covered in the refrigerator.

2. Can I use a different type of nut?
Yes! If you prefer, you can use walnuts or almonds instead of pecans.

3. What should I do if my cheesecake cracks?
To prevent cracking, make sure not to overmix the batter and bake it in a water bath. If it does crack, you can cover it with whipped cream or a pecan topping to hide it.