Print

Creamy Pecan Pie Cheesecake

pecan pie cheesecake - featured image
Print Recipe

This decadent cheesecake combines the tangy richness of classic cheesecake with the gooey, nutty sweetness of pecan pie, all atop a homemade buttery pecan crust. Perfect for holidays, potlucks, or any occasion that calls for a show-stopping dessert.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/4 cup finely chopped toasted pecans
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 tsp salt
  • 1 large egg yolk
  • 1–2 tbsp ice water (as needed)
  • 24 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 tbsp cornstarch
  • 1 cup pecan halves, toasted
  • 2/3 cup light brown sugar
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/4 cup maple syrup or dark corn syrup
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Make the Crust: Combine flour, chopped pecans, sugar, and salt in a bowl. Add cold butter and cut in until mixture resembles coarse crumbs. Stir in egg yolk. Add ice water 1 tbsp at a time until dough comes together.
  2. Press dough into the bottom of a greased 9-inch springform pan. Prick with a fork and chill for 20 minutes.
  3. Bake the Crust: Preheat oven to 350°F. Bake crust for 15 minutes or until lightly golden. Cool completely.
  4. Prepare the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix for 2 minutes. Blend in sour cream, vanilla, and cornstarch. Add eggs one at a time, mixing until just combined.
  5. Pour filling over cooled crust. Tap pan gently to release air bubbles.
  6. Wrap pan’s bottom with foil and place on a baking sheet. Fill sheet with 1 inch hot water for a water bath.
  7. Bake at 325°F for 55–65 minutes, until center is just set and edges are slightly puffed.
  8. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Remove, cool on rack, and refrigerate at least 4 hours (overnight is best).
  9. Make the Pecan Pie Topping: Toast pecans at 350°F for 7 minutes. In a saucepan, combine brown sugar, cream, butter, and maple syrup. Cook over medium heat until thickened (5–7 minutes). Remove from heat, stir in vanilla and salt. Fold in toasted pecans.
  10. Spoon topping over chilled cheesecake. Let set for 10 minutes before slicing.
  11. Slice with a hot, wet knife for clean cuts. Serve chilled.

Notes

Use room temperature ingredients for a smooth filling. Don’t overmix the batter to avoid cracks. A water bath helps prevent cracking and keeps the cheesecake creamy. Chill thoroughly before adding the topping. For nut-free, omit pecans and use caramel or berry topping. Cheesecake can be made ahead and freezes well.

Nutrition

Keywords: pecan pie cheesecake, creamy cheesecake, homemade crust, holiday dessert, southern dessert, easy cheesecake, pecan topping, Thanksgiving, potluck dessert

Find it online: https://norasfoods.com/creamy-pecan-pie-cheesecake-recipe-easy-homemade-crust-guide/