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The Ultimate Creamy Pecan Pie Cheesecake: A Perfect Holiday Showstopper

Two decadent slices of pecan pie cheesecake featuring a creamy filling and a glossy pecan topping, served on a white plate.
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Combine the rich decadence of pecan pie with the velvety texture of cheesecake in this ultimate holiday dessert. This recipe features a buttery graham cracker crust, a creamy vanilla cheesecake layer, and a glossy, gooey pecan topping, making it a guaranteed showstopper for Thanksgiving or Christmas.

Ingredients

Scale
  • For the Graham Cracker Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Layer:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs, room temperature
  • For the Pecan Pie Topping:
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups pecan halves

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes. Remove and let it cool while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
  2. Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the softened cream cheese, 1 1/2 cups sugar, and vanilla extract until smooth. Beat in the sour cream. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix the batter.
  3. Assemble and Bake: Pour the cheesecake batter over the cooled crust in the springform pan. Bake at 325°F (160°C) for 40 to 50 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
  4. Prepare the Pecan Topping: While the cheesecake cools, make the topping. In a medium saucepan, combine the brown sugar, corn syrup, 1/4 cup butter, vanilla extract, and salt. Heat over medium heat, stirring until the butter melts and the sugar dissolves. Remove from heat. Whisk in the 2 lightly beaten eggs until smooth. Stir in the pecan halves.
  5. Top and Finish Baking: Carefully pour the pecan pie mixture evenly over the partially cooled cheesecake. Return the cheesecake to the 325°F (160°C) oven and bake for an additional 15 to 20 minutes, until the topping is bubbly and set.
  6. Cool and Chill: Remove the cheesecake from the oven. Let it cool completely on a wire rack at room temperature. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.

Notes

  • For a crack-free cheesecake, ensure all dairy ingredients (cream cheese, sour cream, eggs) are at true room temperature before mixing.
  • If you prefer a swirled effect instead of a distinct layer, reserve half of the cheesecake batter, pour the pecan topping over the first half, then gently dollop and swirl the remaining batter on top before baking.
  • This dessert is excellent as a make ahead holiday dessert; it tastes best after a full overnight chill.

Nutrition

Find it online: https://cookingbycarla.com/pecan-pie-cheesecake-recipe-ultimate-holiday/