Classic Southern Pecan Pie Cheesecake Recipe

Enjoy the irresistible world of dessert heaven with our Pecan Pie Cheesecake Recipe. This masterpiece dessert weaves together the creamy, velvety essence of cheesecake with the sugary, nutty bursts of pecan pie, offering an unparalleled taste sensation. Every forkful promises a delightful crunch from pecans paired with the smooth, rich texture of cheesecake, making it a go-to treat for both special occasions and cozy nights in.

Classic Southern Pecan Pie Cheesecake Recipe

Ingredients

For the Crust

• 2 cups graham cracker crumbs
• ⅓ cup packed light brown sugar
• ½ cup salted butter, melted

For the Pecan Pie Filling

• ⅓ cup salted butter
• 1 cup granulated sugar
• 1 cup light corn syrup
• 2 eggs
• 1 teaspoon vanilla extract
• 1½ cups pecans, chopped

To Make the Cheesecake

• 2 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• ¼ teaspoon salt
• 1½ tablespoons all-purpose flour
• 1 tablespoon vanilla extract
• 3 eggs
• ½ cup sour cream

For the Pecan Topping

• ¼ cup salted butter
• ⅓ cup light brown sugar
• ½ teaspoon vanilla extract
• ¼ cup heavy cream
• 1 cup roughly chopped pecans

Instructions

For the Crust

1. Preheat the oven to 325°F.
2. Line a nine-inch round springform pan with parchment paper and spray with non-stick cooking spray.
3. Mix the graham cracker crumbs, brown sugar, and melted butter until combined. Press the mixture into the prepared springform pan, about halfway up the sides.
4. Place the crust in the freezer to chill while preparing the cheesecake filling.

To Make The Pecan Filling

1. Melt ⅓ cup of butter in a two-quart saucepan over medium heat.
2. Combine the sugar, corn syrup, eggs, vanilla, and pecans. Add this to the saucepan with melted butter.
3. Cook over medium heat until the mixture boils, then reduce heat and simmer until it thickens and turns golden brown, stirring constantly. Allow cooling for 30 minutes before pouring into the chilled crust. Spread into an even layer.

For the Cheesecake

1. Beat together the cream cheese and sugar until fluffy. Mix in the salt and flour.
2. Gently stir in the vanilla extract and eggs one at a time, then the sour cream until smooth.
3. Pour this mixture evenly over the pecan filling.
4. Wrap the bottom of the pan in foil. Place the springform pan into a larger pan and pour water around it to create a water bath.
5. Bake for one hour or until slightly jiggly, then turn off the oven and let it cool inside for 30 minutes with the door closed, then 30 minutes with the door ajar. Chill overnight in the refrigerator.

For the Pecan Topping

1. Melt butter and brown sugar in a small saucepan. Bring to a simmer and cook until deepened in color.
2. Remove from heat, stir in vanilla extract and heavy cream until smooth. Add pecans and spoon the topping over the cheesecake.

Troubleshooting Tips

• Cracked Cheesecake: Avoid overmixing, use a water bath, and cool gradually.
• Lumpy Batter: Ensure ingredients are at room temperature; gently reheat over a water bath if lumps occur.
• Crumbly/Soggy Crust: Ensure proper butter ratio and use foil to prevent water seepage.
• Dense Cheesecake: Mix on low speed until just combined.
• Layers Separating: Cool each layer properly before adding the next.

Storage

• Can be made ahead and stored in the fridge for up to 5 days or in the freezer for a month. Thaw overnight in the fridge before serving.

This rich and decadent dessert combines the crunch of pecan pie with the creaminess of cheesecake for a truly luxurious treat.