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Creamy Pecan Pie Cheesecake

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This Creamy Pecan Pie Cheesecake combines the silky richness of cheesecake with the gooey, nutty goodness of pecan pie. It’s a showstopping dessert perfect for Thanksgiving, potlucks, or any holiday gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 1/4 cups pecan halves
  • 1/2 cup packed brown sugar
  • 1/3 cup pure maple syrup (or light corn syrup)
  • 1/4 cup unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (162°C). Position rack in the center. Wrap the outside of a 9-inch springform pan in foil if using a water bath.
  2. In a medium bowl, mix graham cracker crumbs, granulated sugar, and a pinch of salt. Stir in melted butter until mixture resembles wet sand. Press evenly into the bottom of the pan. Bake for 10 minutes until lightly golden. Let cool.
  3. In a large bowl, beat cream cheese with granulated sugar until smooth and creamy (2-3 minutes on medium speed). Add sour cream, vanilla, and cinnamon; mix until just combined. Add eggs one at a time, mixing gently after each. Do not overbeat.
  4. Pour cheesecake mixture over cooled crust. Tap pan gently to release air bubbles. Place pan on a baking sheet. Bake for 45-55 minutes, until edges are set but center jiggles slightly. Cover loosely with foil if browning too quickly.
  5. Remove from oven and cool in pan for 1 hour on a wire rack. Refrigerate for at least 4 hours, or overnight.
  6. For the topping: In a saucepan over medium heat, melt butter. Stir in brown sugar and maple syrup until bubbly. Remove from heat and cool for 5 minutes. Whisk in eggs, vanilla, and salt. Stir in pecan halves.
  7. Preheat oven to 350°F (177°C). Pour pecan mixture over chilled cheesecake. Bake for 15-20 minutes, until topping is set and golden.
  8. Cool completely before releasing from pan. Slice with a hot, clean knife for neat servings.

Notes

Room temperature dairy ensures a smooth batter. Don’t overmix after adding eggs to avoid a dense texture. Toast pecans for deeper flavor. A water bath helps prevent cracks, but the topping covers imperfections. For clean slices, use a hot, clean knife. The cheesecake is even better after chilling overnight.

Nutrition

Keywords: pecan pie cheesecake, Thanksgiving dessert, holiday cheesecake, creamy cheesecake, pecan topping, easy cheesecake, potluck dessert, Friendsgiving, fall baking, holiday recipes

Find it online: https://fuzzyforker.com/creamy-pecan-pie-cheesecake-recipe-easy-thanksgiving-dessert-lovers-guide/