A little creamy, a little chunky, and a lot of great! This recipe blends two of America’s favorite desserts into one sweet and nutty treat to satisfy sweet tooth desires.
You have a Pecan Pie Cheesecake Recipe, but it has a cheesecake’s smooth and creamy flavor. This is incredible!!
2 cups crumbled graham crackers for the crust
13 cups packed light brown sugar
12 cup unsalted and melted butter
13 cup salted butter for pecan filling
1 teaspoon vanilla
1 cup corn syrup, light
1 cup granulated white sugar
12 cup chopped pecans
16 ounces softened cream cheese for cheesecake
1 granulated sugar cup
14 teaspoon salt 12 tablespoon all-purpose flour
1 tablespoon vanilla extract
12 cup soured cream
14 cup salted butter 14 cup pecan topping
13 cup brown sugar, light
12 teaspoons vanilla extract 14 cup heavy cream
1 cup pecans, chopped
How to Make a Pecan Pie Cheesecake
Preheat the oven to 325 degrees Fahrenheit.
Line a 9-inch springform pan with parchment paper and lightly coat with cooking spray.
First, make the crust.
Place the prepared springform pan on top of the crust.
Bring the crust halfway up the pan’s sides.
Place the pan and crust in the freezer while you prepare the filling.
Melt the butter in a saucepan over low heat.
Combine the sugar, corn syrup, eggs, vanilla, and pecans in a mixing bowl (it’s better not to add the eggs first otherwise, you’ll wind up with morning eggs).
Stir constantly to keep the ingredients adequately combined.
Reduce the heat to low and continue to cook until the mixture thickens.
Set aside this mixture after pouring it into the prepared crust.
Cream the cream cheese and sugar, then add the salt and flour.
Stir in the vanilla extract, followed by the eggs, one at a time. Beat in the sour cream until barely combined; do not overmix.
Place spoonfuls of this mixture on top of the pecan filling in the pan. Pouring will cause the filling and pecans to move.
Wrap aluminum foil securely around the bottom of your springform pan. Use several layers of foil.
Place the springform pan in a bigger pan than the springform pan.
Pour water halfway up the foil in the outer pan. This is known as a water bath.
Place the pans in the oven for 1 hour or until the cheesecake is slightly jiggly.
Turn off the oven heat, leave the cheesecake in the oven for 30 minutes, then slightly open the door and leave the cheesecake in the oven for another 30 minutes to cool.
When the cheesecake has completely cooled, place it on the counter and wrap it tightly in plastic wrap. Then, chill it in the refrigerator overnight.
Remove the cheesecake from the springform pan the next day and prepare the topping.
In a saucepan, melt the butter and brown sugar together.
Bring to a simmer and continue to cook for 2 to 3 minutes.
It will turn a darker tint as it thickens.
Remove from the heat and add the heavy cream and vanilla extract.
Spread this topping on top of the cheesecake.