Pecan Pie Cheesecake Recipe
The pecan pie cheesecake recipe works perfectly for a healthy treat after a meal, full of nutrients. You will get a heavenly experience with its rich cream texture and blend of flavours. The crunchy base, smooth cheesecake filling, and pecan pie toppings are all worth trying.
Ingredients
For the Pecan Pie Cheesecake Filling
- 16 | ounces cream cheese
- ½ | cup granulated sugar
- ½ | cup sour cream
- 1 | tablespoon vanilla extract
- ¼ | teaspoon salt
- 2 | large eggs
For the Topping
- 1 | cup light brown sugar
- ⅔ | cup dark corn syrup
- 1 | tablespoon vanilla extract
- ¼ | cup unsalted butter
- 3 | large eggs
- ¼ | cup heavy cream
- ¼ | teaspoon salt
- 2 ½ | chopped pecans
For this recipe, I am using a 9-inch prepared graham cracker crust and all the ingredients at room temperature.
Instructions
- Follow these steps to get a perfect Pecan pie cheesecake:
- Grease a 9-inch springform pan with oil and place a parchment paper. Now, place the prepared graham cracker crust over it.
- Adjust the oven to 300ºF and beat the cream cheese in a large bowl at medium to high speed for one minute.
- Add the sour cream, sugar, vanilla, and salt and beat with an electric mixer at medium speed until smooth.
- Add eggs one by one, using the mixer at a slow speed in between. Don’t overbeat, as this will cause too many air bubbles.
- Pour the batter over the prepared crust and spread evenly with a spatula. Bake for 40 to 50 minutes, and take it out to cool at room temperature. (It is not fully done)
- For the topping, combine brown sugar, vanilla extract, corn syrup, and butter in a saucepan over medium heat. Stir it while it is boiling and cook for 2 minutes. Then, let it cool to room temperature.
- In a separate bowl, combine the cream, eggs, and salt and beat them thoroughly. Then add chilled sugar syrup and stir. Pour in chopped pecans and mix them well.
- Carefully pour this topping over the cheesecake to fill the crust only. Don’t pour too much, as it will make the crust soggy.
- Bake again for 40 to 50 minutes until the sides and top are golden and crunchy.
- Place it on the cooling rack and refrigerate it until it reaches room temperature. Serve when completely chilled, and enjoy.