This Pecan Pie Cheesecake combines the rich flavors of classic cheesecake with the delightful crunch of pecan pie, making it a perfect choice for Thanksgiving dessert ideas. With layers of creamy cheesecake and a sweet pecan topping, this dessert is sure to impress your guests.

This recipe is straightforward and utilizes common ingredients, making it an excellent addition to your dessert bar recipe collection. Enjoy the best of both worlds with this delicious pecan pie cheesecake.

Delicious Pecan Pie Cheesecake

This pecan pie cheesecake features a creamy cheesecake base topped with a caramelized pecan layer. The recipe takes about 1 hour and 30 minutes from start to finish and serves 10-12 people.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1 cup light corn syrup
• 1 cup packed brown sugar
• 2 cups pecans, chopped
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. Prepare the Crust: Preheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing until well combined. Add eggs one at a time, mixing well after each addition. Finally, stir in sour cream until smooth.
3. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
4. Prepare the Pecan Topping: In a saucepan over medium heat, combine corn syrup, brown sugar, chopped pecans, cinnamon, and salt. Cook until the mixture is bubbly and slightly thickened, about 5-7 minutes.
5. Top the Cheesecake: Pour the pecan topping over the cooled cheesecake and spread evenly. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
6. Serve: Carefully remove the cheesecake from the springform pan. Slice and serve chilled, garnished with additional pecans if desired.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes

Nutrition Information

• Servings: 10-12 slices
• Calories: 450kcal
• Fat: 30g
• Protein: 6g
• Carbohydrates: 40g