Two amazing desserts that on their own are incredibly delicious, but together become a showstopper! All the great textures of a pecan pie are highlighted against the creaminess of a classic cheesecake. There's 4 different components in this dessert - a soft graham cracker crust, a pecan pie filling, a traditional layer of cheesecake, and luscious pecan topping.
I made this for a Thanksgiving dinner and it was a complete hit. I highly recommend that if you don't have one yet, invest in a springform pan for easy removal of the cake, otherwise you may have a mess on your hands. You can get a quality one on Amazon for less than $20. Enjoy!
Servings: 8-12
Prep Time: 30 min
Total Time: 1 hr 45 min (+ overnight chilling)
INGREDIENTS:
The Crust...
2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/2 cup butter, melted
The Filling...
1/3 cup butter
2 eggs
1 tsp vanilla
1 1/2 cups chopped pecans
1 cup light corn syrup
1 cup sugar
The Cheesecake...
2 (8-oz) packages of cream cheese, softened
1 cup sugar
Pinch of salt
1 1/2 Tbsp flour
1 tsp vanilla
3 eggs
1/2 cup sour cream
The Pecan Topping...
1/4 cup butter
1/3 cup packed brown sugar
1/2 tsp vanilla
1/4 cup heavy cream
1 cup roughly chopped pecans
DIRECTIONS:
For the Crust...
Preheat oven to 325 degrees F.
Spray the bottom of a 9-inch round springform pan with non-stick cooking spray.
Mix the graham cracker crumbs, brown sugar, and melted butter until all combined. Press the crust into the prepared pan, trying to come about halfway up the sides of the pan. I like to use the bottom of a flat water glass to ensure the crust is smooth and packed well.
Put the crust into the freezer to chill while you're preparing the filling and the cheesecake.
For the Pecan Pie Filling...
In a medium size saucepan, melt 1/3 cup butter over medium heat.
In a separate bowl, combine the sugar, corn syrup, eggs, vanilla, and pecans. Add this mixture to the butter in the saucepan.
Cook over medium heat for 10 minutes - it will come to a boil. Reduce the heat to medium-low and continue to simmer until the mixture thickens and gets darker in color (another 5 minutes). Stir continuously so it doesn't burn.
Pour this pecan pie filling into the chilled crust and spread it evenly. Place it aside to cool.
For the Cheesecake...
Using a stand or hand mixer, beat together the cream cheese and sugar until fluffy. Mix in the salt and flour.
With the mixer on its slowest speed, add the vanilla and the eggs one at a time until all combined.
Add in the sour cream and mix until smooth.
Using large spoonfuls, add the cheesecake mixture to the top of the pecan pie filling already in the pan until all added and smooth. If you pour the entire cheesecake batter from the bowl into the pan on top of the pecan filling, you will push the pecan filling to the sides instead of creating two distinct layers.
Wrap the bottom of the springform pan in 1-2 layers of aluminum foil. Place the pan into a larger pan (I used a large roasting pan) and pour water into the larger pan until it comes up about an inch around the sides of the springform pan forming a water bath.
Place the water bath package into the oven and bake for an hour and 10 minutes until the cheesecake is just slightly jiggly in the middle.
Turn off the oven and leave the cheesecake inside with the oven door closed for a half hour. Remove the cheesecake and place on the counter for another half hour.
Place plastic wrap over the cheesecake and place in the refrigerator to chill overnight.
Remove the cheesecake from the springform pan and prepare the topping.
For the Topping...
Melt together the butter and brown sugar in a small saucepan over medium heat.
Bring to a simmer and cook for 3 more minutes.
Remove from heat and stir in the vanilla and heavy cream and whisk until smooth.
Stir in the pecans and spoon the topping over the top of the cheesecake.
Serve and enjoy!
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