Description
This decadent Pecan Pie Cheesecake offers the perfect balance between a crunchy, caramelized pecan topping and a smooth, velvety cream cheese filling. Set atop a buttery graham cracker crust, this dessert serves as the ultimate festive centerpiece for holiday gatherings. By baking the cheesecake layer in a water bath, you achieve a professional, crack-free finish that marries the best of classic southern pecan pie with the refined elegance of a New York-style cheesecake.
Ingredients
1.5 cups graham crackers, finely crushed
32 oz cream cheese, room temperature
1 cup granulated sugar
1 cup brown sugar, packed
4 large eggs, room temperature
2 cups pecans, roughly chopped
0.5 cup heavy cream
0.5 cup butter, melted
2 tbsp granulated sugar (for crust)
Instructions
Preheat your oven to 350°F (175°C).
Combine crushed graham crackers, melted butter, and two tablespoons of sugar; press firmly into a 9-inch springform pan.
Bake crust for 10 minutes, then cool completely on a wire rack.
Beat cream cheese and sugar until light and fluffy.
Add eggs one at a time, mixing on low speed until just incorporated.
Pour batter over cooled crust and smooth the top.
Bake in a water bath at 325°F for 80 minutes until set with a slight wobble in the center.
Cool completely, then prepare the pecan topping by simmering brown sugar and heavy cream with pecans.
Spread the pecan topping over the chilled cheesecake and refrigerate for 8 hours before serving.
Notes
Ensure all dairy and eggs are at room temperature to prevent lumps in the batter. The water bath is essential for an even bake and to prevent cracks. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30
- Cook Time: 90
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 380mg
- Fat: 38g
- Saturated Fat: 18g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 145mg