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Pecan Pie Cheesecake

Pecan Pie Cheesecake: A Dreamy Twist on a Classic Dessert

Indulge in the Pecan Pie Cheesecake, a perfect blend of creamy cheesecake and gooey pecan pie flavors, ideal for special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 2 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups speculoos cookies, crushed can substitute with graham crackers or gingersnaps
  • 2 oz pecan halves adds crunch to the crust
  • 1/2 cup unsalted butter, melted binds the ingredients
  • 1/4 cup dark brown sugar sweetens the crust
  • 1/4 tsp kosher salt enhances flavor
For the Cheesecake Filling
  • 4 packages cream cheese, room temperature main filling
  • 1 cup sour cream, room temperature adds creaminess
  • 1 1/4 cups granulated sugar primary sweetener
  • 2 Tbsp all-purpose flour adds structure
  • 1/2 tsp kosher salt balances flavor
  • 4 large eggs, room temperature for richness and stability
  • 1 large egg yolk, room temperature enhances creaminess
  • 1 Tbsp vanilla bean paste or extract for flavor
For the Topping
  • 6 oz pecan halves for topping
  • 6 Tbsp unsalted butter adds richness
  • 3/4 cup dark brown sugar enhances caramel aspect
  • 1/4 tsp kosher salt flavor enhancer
  • 1/2 cup heavy whipping cream adds creaminess
  • 1 tsp vanilla extract for finishing flavor

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Medium saucepan
  • Spatula
  • Roasting Pan

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C). Combine crust ingredients in mixing bowl and press into a 9-inch springform pan. Bake for 10 minutes and cool.
  2. Decrease oven to 325°F (160°C). Beat cream cheese until smooth, then add sour cream, sugar, flour, and salt. Mix until combined. Add eggs and vanilla, blend until smooth.
  3. Pour filling into cooled crust and smooth top. Prepare water bath and bake for 1 hour until edges are set. Let cool in water bath.
  4. Cool cheesecake at room temperature for 2 hours, then refrigerate for at least 8 hours.
  5. For topping, combine topping ingredients in saucepan and cook over medium heat until thickened, about 5-7 minutes. Let cool slightly.
  6. Spoon warm topping over cheesecake before serving. Cut into slices and optionally garnish.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 800IUCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Use a water bath to prevent cracking.

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