Pecan Pie Cheesecake Recipe

Difficulty: Easy

Servings

12

servings

Prep time

40

minutes

Cooking time

1

hour

40

minutes

Calories

300

kcal

Additional Time

240

minutes

Total time

4

hours

40

minutes

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.

Directions

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.

Bonus Tips

During the final baking step, cover the pan with aluminum foil to prevent over browning of the topping.

Nutrition Facts

12 servings per container

Calories323

Amount Per Serving% Daily Value *
Total Fat 24g 37%
- Saturated Fat 12g 60%
- Trans Fat 10g
Cholesterol 118mg 40%

Amount Per Serving% Daily Value *
Total Carbohydrate 16g 6%
- Sugars 12g
Protein 10g 20%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.