Description
Indulge in the perfect union of Southern charm and classic New York-style elegance. This Pecan Pie Cheesecake features a buttery, crisp graham cracker crust supporting a rich, velvety cream cheese base. Finished with a decadent, gooey topping of toasted pecans, brown sugar, and butter, it offers an irresistible contrast of textures and flavors. This dessert is the ultimate centerpiece for any holiday gathering, guaranteed to impress guests with its sophisticated profile and comforting, festive taste.
Ingredients
32 oz cream cheese (room temperature)
1.5 cups graham cracker crumbs
6 tbsp unsalted butter (melted)
1 cup brown sugar (for the topping/crust)
2 cups pecans (coarsely chopped)
1/2 cup heavy cream
4 large eggs (room temperature)
1 cup granulated sugar
1/4 cup light corn syrup (for the topping)
Instructions
Preheat oven to 350°F (175°C) for the crust.
Combine graham cracker crumbs, melted butter, and 2 tbsp brown sugar in a bowl and press into a 9-inch springform pan.
Bake crust for 10 minutes, then remove to cool.
Beat cream cheese and granulated sugar until light and fluffy.
Add eggs one at a time on low speed until combined.
Pour batter over cooled crust.
Reduce oven temperature to 325°F (160°C) and bake in a water bath for 60 to 70 minutes.
Prepare topping by heating remaining brown sugar, butter, and corn syrup in a saucepan until thickened.
Stir in toasted pecans at a gentle boil.
Pour pecan topping over the finished cheesecake before serving.
Notes
Ensure all dairy and eggs are at room temperature to prevent lumps and ensure a smooth texture. The water bath is essential to prevent cracking and maintain a uniform, silky internal temperature. Store refrigerated for up to 5 days.
- Prep Time: 30
- Cook Time: 90
- Category: Baking
- Method: Baking
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 310mg
- Fat: 36g
- Saturated Fat: 18g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 145mg