Description
Indulge in the ultimate dessert experience with this delectable Pecan Pie Cheesecake. Marrying the rich, buttery flavors of traditional pecan pie with a smooth, creamy cheesecake base, this dessert is perfect for any gatheringβbe it a festive holiday celebration or a cozy family dinner. With its unique graham cracker crust and a delightful cinnamon pecan topping, this cheesecake not only tantalizes your taste buds but also impresses visually. Serve it chilled for the best flavor and texture, and watch it become the star of your dessert table.
Ingredients
- 2 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 10 tablespoons unsalted butter (melted)
- 32 oz cream cheese (room temperature)
- 1 1/2 cups brown sugar
- 1 1/2 cups heavy cream (divided)
- 3/4 cup sour cream (room temperature)
- 4 large eggs (room temperature)
- 2 1/2 cups chopped pecans
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350Β°F (175Β°C). In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press mixture into a greased 9-inch springform pan.
- In another bowl, beat cream cheese and brown sugar until smooth. Add sour cream, heavy cream, and vanilla; mix well. Incorporate eggs one at a time.
- Mix chopped pecans with cinnamon. Pour half the cheesecake batter over the crust, sprinkle half of the pecan mixture on top, then add remaining batter and top with remaining pecans.
- Bake for about 75 minutes until slightly jiggly in the center. Turn off oven and cool inside for an hour before removing.
- Chill in the refrigerator for at least four hours before serving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 36g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Let all ingredients come to room temperature for a smoother batter. Avoid overmixing to prevent cracks in your cheesecake. For variations, consider swapping pecans with walnuts or almonds for different flavors.