Pecan Pie Cheesecake

Ingredients:

Crust:

* 2 cups graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers

* 1/3 cup light brown sugar packed

* 1/2 cup salted butter melted

Pecan Pie Filling:

* 1/3 cup salted butter

* 2 eggs

* 1 teaspoon vanilla extract

* 1 1/2 cup pecans chopped

* 1 cup light corn syrup

* 1 cup granulated sugar

Cheesecake:

* 2 8-oz package cream cheese softened

* 1 cup granulated sugar

* 1/4 teaspoon salt

* 1 1/2 tablespoon all-purpose flour

* 1 tablespoon vanilla extract

* 3 eggs

* 1/2 cup sour cream

Pecan Topping:

* 1/4 cup salted butter

* 1/3 cup light brown sugar

* 1/2 tsp vanilla extract

* 1/4 cup heavy cream

* 1 cup pecans roughly chopped

Instructions:

Crust:

Preheat the oven to 325°F.

Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.

Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.

Place the crust into the freezer to chill while the filling is being prepared.

Pecan Filling:

In a 2 quart saucepan, melt 1/3 cup butter over medium heat.

Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.

Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.

Pour the pecan pie filling into the chilled crust and spread into an even layer.

Cheesecake:

Beat together cream cheese and sugar until fully mixed and fluffy.

Mix in salt and flour.

By hand, gently stir in vanilla extract and one egg at a time until fully combined.

Mix in the sour cream and stir until smooth.

Pour cheesecake mixture evenly over the pecan filling mixture.

Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.

Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.

Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.

When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.

Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.

Pecan Topping:

Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.

Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.

Stir in pecans and spoon topping over cheesecake.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of crust for this cheesecake?

Certainly! While the recipe uses a graham cracker crust, you can get creative and use other types of crusts like chocolate cookie crust or even a shortbread crust for a different flavor profile.

Can I use a different type of nuts in the Pecan Pie Filling?

Yes, you can experiment with different nuts if you prefer.

While the recipe calls for pecans, you could try using walnuts or a combination of different nuts for a unique twist.

Do I have to use a water bath for baking the cheesecake?

Using a water bath helps to create a more even and gentle heat distribution during baking, preventing cracks in the cheesecake.

However, if you’re comfortable without it, you can skip the water bath and monitor the baking process closely to avoid overcooking.

Can I make this cheesecake ahead of time?

Absolutely! Cheesecakes actually tend to improve in flavor after being refrigerated for a day or two.

You can make this Pecan Pie Cheesecake a day in advance and store it in the refrigerator until you’re ready to serve.

Can I freeze leftover cheesecake?

Yes, you can freeze leftover cheesecake!

Wrap individual slices tightly in plastic wrap or aluminum foil, and then place them in an airtight container.

Thaw the slices in the refrigerator when you’re ready to enjoy them.

Can I use a substitute for corn syrup in the pecan pie filling?

If you prefer not to use corn syrup, you can substitute it with maple syrup or a combination of honey and brown sugar.

Keep in mind that this may slightly alter the flavor and texture of the filling.