
How To Make Pecan Pie Cheesecake
Indulge yourself with a rich, crunchy, and velvety bite of our pecan pie cheesecake! Whip up a decadent batch of this for your next party.
Serves:
Ingredients
For Crust:
- 2cupsgraham cracker crumbs
- 2tbspbrown sugar
- 7tbspbutter,melted
- cooking spray
For Filling:
- 24ozcream cheese,softened
- 1cupbrown sugar
- 4eggs
- 2tbspall purpose flour
- â…”cupheavy cream
- 1½tspvanilla extract
For Topping:
- ¼cupbutter,cut into slices
- ½cupbrown sugar
- 1tbsplight corn syrup
- ½tspcinnamon
- nutmeg,1 pinch
- ¼cupheavy cream
- 2cupspecans,coarsely chopped
Instructions
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Preheat the oven to 350 degrees F.
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Coat a 9-inch springform pan with cooking spray.
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Place the graham cracker crumbs, brown sugar and butter in a bowl. Stir to combine.
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Firmly press the graham cracker mixture into the bottom and up the sides of the prepared pan.
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Place the crust in the oven, then bake for 8 to 10 minutes or until light golden brown.
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Set aside.
Filling:
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Place the cream cheese and brown sugar in the bowl of a mixer.
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Beat for 3 to 4 minutes until completely smooth.
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Add the eggs, one at a time, beating after each addition.
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Add the flour, heavy cream and vanilla extract. Beat until just combined.
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Pour the cheesecake mixture into the baked crust, then smooth the top with a spatula.
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Reduce the oven temperature to 325 degrees F.
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Bake for 60 minutes or until top is lightly browned and cheesecake is just set.
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Turn off the oven, then let the cheesecake sit in the oven for another 60 minutes.
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Run a thin spatula around the edge of the cheesecake to loosen the sides, then place the cheesecake in the fridge.
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Chill for at least 6 hours or up to 3 days.
Topping:
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Place the butter, brown sugar and corn syrup in a pan over medium heat on the stove.
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Cook for 3 to 4 minutes, stirring occasionally, until the mixture is bubbly.
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Stir in the cinnamon, nutmeg, heavy cream and pecans, then cook for 1 more minute, stirring often.
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Remove the pan from the heat.
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Let the pecan mixture cool for 5 minutes or until slightly thickened.
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Pour the pecan topping over the cheesecake, then remove the springform pan from the cheesecake.
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Slice, serve, and enjoy!
Nutrition
- Calories:Â 631.21kcal
- Fat:Â 53.86g
- Saturated Fat:Â 23.87g
- Trans Fat:Â 0.53g
- Monounsaturated Fat:Â 18.41g
- Polyunsaturated Fat:Â 6.90g
- Carbohydrates:Â 32.77g
- Fiber:Â 1.88g
- Sugar:Â 24.28g
- Protein:Â 7.90g
- Cholesterol:Â 168.57mg
- Sodium:Â 306.49mg
- Calcium:Â 118.36mg
- Potassium:Â 221.43mg
- Iron:Â 1.45mg
- Vitamin A: 394.69µg
- Vitamin C:Â 0.29mg
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