Decadent Pecan Pie Cheesecake

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Of course! A Decadent Pecan Pie Cheesecake is the ultimate fusion dessert, combining the rich, creamy texture of New York-style cheesecake with the sweet, buttery, and crunchy topping of a classic Southern pecan pie. It’s a showstopper perfect for holidays and special occasions.

Here is a detailed, foolproof recipe to create this masterpiece.

Decadent Pecan Pie Cheesecake

This recipe features a buttery shortbread crust, a velvety smooth vanilla cheesecake layer, and a generous crown of gooey pecan pie topping.

Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes (plus cooling and chilling)
Servings: 12-16

Ingredients

For the Crust:

· 2 cups graham cracker crumbs (about 15 full sheets)
· 1/2 cup finely ground pecans
· 1/3 cup granulated sugar
· 1/2 cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

· 4 (8 oz) blocks full-fat cream cheese, softened to room temperature
· 1 ½ cups granulated sugar
· 1 cup full-fat sour cream, at room temperature
· 4 large eggs, at room temperature
· 1 tbsp pure vanilla extract
· 2 tbsp all-purpose flour

For the Pecan Pie Topping:

· 1 cup packed light brown sugar
· 1/2 cup light corn syrup (or pure maple syrup)
· 1/2 cup (1 stick) unsalted butter
· 1/4 cup heavy cream
· 1 tsp pure vanilla extract
· 1/4 tsp salt
· 2 ½ cups pecan halves

Instructions

Part 1: The Crust

  1. Preheat Oven: Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water leakage.
  2. Mix Crust Ingredients: In a medium bowl, stir the graham cracker crumbs, ground pecans, and sugar together. Add the melted butter and mix until combined and the texture resembles wet sand.
  3. Press into Pan: Press the mixture firmly and evenly into the bottom and about halfway up the sides of the prepared springform pan.
  4. Pre-bake: Bake the crust for 8-10 minutes. Remove from the oven and let it cool slightly. Reduce the oven temperature to 325°F (160°C).

Part 2: The Cheesecake Filling

  1. Beat Cream Cheese: Using a stand mixer or hand mixer with a paddle attachment, beat the softened cream cheese on medium speed until completely smooth and creamy, about 2 minutes.
  2. Add Sugar and Sour Cream: Add the sugar and sour cream and beat until fully combined, scraping down the sides of the bowl as needed.
  3. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating on low speed just until each egg is incorporated after each addition. Do not overmix. Finally, beat in the vanilla extract and flour just until combined.
  4. Water Bath Setup: Place the foil-wrapped springform pan into a large roasting pan. Pour the cheesecake filling into the cooled crust.
  5. Bake: Carefully pour boiling water into the roasting pan, around the springform pan, until it comes about halfway up the sides of the springform pan.
  6. Bake Until Set: Bake for 60-75 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle when you gently shake the pan.
  7. Cool in Oven: Turn the oven off, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  8. Chill: Remove the cheesecake from the water bath, remove the foil, and place it on a wire rack to cool completely to room temperature. Then, cover and refrigerate for at least 6 hours, preferably overnight.

Part 3: The Pecan Pie Topping

  1. Make the Sauce: In a medium saucepan over medium heat, combine the brown sugar, corn syrup, butter, heavy cream, and salt. Whisk constantly until the butter melts and the mixture comes to a gentle boil. Let it boil for 1 minute.
  2. Finish the Sauce: Remove from heat and stir in the vanilla extract and pecan halves, ensuring all pecans are coated.
  3. Assemble: Once the cheesecake is fully chilled, carefully run a thin knife around the edge of the springform pan before releasing the clamp. Pour the warm pecan pie topping over the chilled cheesecake, spreading it evenly.
  4. Set the Topping: Return the cheesecake to the refrigerator for at least 1-2 hours to allow the pecan topping to set completely before slicing and serving.

Pro-Tips for a Flawless Dessert

· Room Temperature is KEY: All refrigerated ingredients (cream cheese, eggs, sour cream) must be at room temperature to ensure a smooth, lump-free filling that bakes evenly.
· Don’t Overmix: Once you add the eggs, mix on low speed and only until just combined. Overmixing incorporates too much air and can cause the cheesecake to puff up and crack.
· The Water Bath: This is the secret to a creamy, custardy texture without cracks. It provides gentle, even heat.
· Preventing a Soggy Crust: The heavy-duty foil is essential to keep the water from seeping in. Pre-baking the crust also helps.
· Slicing Cleanly: For picture-perfect slices, dip a sharp knife in hot water, wipe it dry, and then make a cut. Repeat for each slice.

This dessert is the epitome of indulgence. The contrast between the cool, creamy cheesecake and the warm, sticky-sweet pecan topping is simply divine. Enjoy!

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