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The Ultimate Decadent Pecan Pie Cheesecake: Creamy Center with Gooey Pecan Topping

A rich pecan pie cheesecake with a thick caramel topping and pecans, one slice cut out showing the creamy interior.
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You can create this show-stopping dessert that combines rich, creamy cheesecake with a gooey, buttery pecan pie topping. This recipe provides clear steps for a perfect holiday cheesecake mashup.

Ingredients

Scale
  • For the Crust: 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling: 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs, room temperature
  • 1/2 cup sour cream
  • For the Pecan Topping: 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups pecan halves

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar with an electric mixer until smooth. Beat in vanilla extract, cinnamon, and nutmeg. Add eggs one at a time, mixing just until combined after each addition. Mix in the sour cream until the batter is smooth. Do not overmix.
  3. Assemble and Bake: Pour the cheesecake batter over the cooled crust in the springform pan. Place the pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath to prevent cracks). Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  4. Prepare the Pecan Topping: While the cheesecake bakes, make the topping. In a medium saucepan over medium heat, combine brown sugar, butter, corn syrup, vanilla extract, and salt. Stir constantly until the butter melts and the mixture is smooth. Remove from heat. Whisk in the 2 lightly beaten eggs until fully incorporated. Stir in the pecan halves.
  5. Top and Finish Baking: Carefully remove the cheesecake from the water bath. Gently spoon the pecan topping evenly over the top of the baked cheesecake. Return the cheesecake to the 325°F (160°C) oven and bake for an additional 10 to 15 minutes, until the topping is bubbly and set.
  6. Cool and Chill: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the oven, run a thin knife around the edge, and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • To prevent cracks, make sure your cream cheese and eggs are at room temperature before mixing.
  • For an easy release, run a thin, warm knife around the edge of the cheesecake before unlocking the springform pan after chilling.
  • If you prefer a different crust, substitute the graham crackers with 1 1/2 cups of crushed shortbread cookies or Speculoos cookies.

Nutrition

Find it online: https://www.purecookingjoy.com/pecan-pie-cheesecake-recipe-showstopper/

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