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Pecan Pie Cheesecake Recipe

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★★★★★

4.9 from 105 reviews

This decadent Pecan Pie Cheesecake combines the creamy richness of classic cheesecake with the sweet, nutty flavors of pecan pie. Featuring a buttery speculoos cookie crust, a smooth cream cheese filling, and a luscious pecan topping, it’s the perfect dessert for special occasions and holiday celebrations.

Ingredients

Scale

Crust

  • 2 cups speculoos cookie crumbs
  • 1/2 cup pecans
  • 1/2 cup melted butter
  • 1/4 cup brown sugar
  • 1/4 tsp salt

Filling

  • 4 (8-oz.) packages cream cheese
  • 1 cup sour cream
  • 1 1/4 cups sugar
  • 2 Tbsp flour
  • 1/2 tsp salt
  • 4 eggs + 1 egg yolk
  • 1 Tbsp vanilla extract

Topping

  • 1 1/2 cups pecans
  • 6 Tbsp butter
  • 3/4 cup brown sugar
  • 1/4 tsp salt
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C). Pulse the speculoos cookie crumbs, pecans, melted butter, brown sugar, and salt in a food processor until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10-14 minutes, then remove and let it cool completely.
  2. Make the filling: Beat the cream cheese until smooth and creamy. Add sour cream, sugar, flour, and salt, mixing well. On low speed, incorporate the eggs one at a time to avoid overmixing. Stir in the vanilla extract thoroughly for flavor.
  3. Bake the cheesecake: Pour the filling over the cooled crust. Place the springform pan in a water bath (a larger pan filled with hot water) to ensure gentle, even baking. Bake at 325°F for 1 hour and 10-20 minutes, until the center just barely jiggles when shaken.
  4. Cool the cheesecake: Turn off the oven and let the cheesecake cool inside with the door closed for 15 minutes to prevent cracking. Remove from the oven and let it sit at room temperature for 2 hours. Finally, chill it in the refrigerator for at least 8 hours to set completely.
  5. Prepare the topping: Toast the pecans beforehand if desired. Melt butter and brown sugar together in a saucepan over medium heat until bubbling. Whisk in the heavy cream carefully, then fold in the toasted pecans and vanilla extract. Remove from heat and cool the topping for 30 minutes before spreading it over the chilled cheesecake.

Notes

  • Ensure the cream cheese is at room temperature before mixing for a smooth filling.
  • Using a water bath while baking helps prevent the cheesecake from cracking.
  • Chilling the cheesecake overnight improves texture and flavor.
  • Toast pecans lightly before adding them to the topping for enhanced nuttiness.
  • Let the topping cool before adding it to avoid melting the cheesecake layer.

Keywords: Pecan Pie Cheesecake, Cheesecake Recipe, Pecan Dessert, Holiday Dessert, Cheesecake with Pecan Topping

Find it online: https://savorandsimmer.com/pecan-pie-cheesecake-recipe/