Pecan Pie Cheesecake

This decadent dessert masterfully combines the dense, creamy texture of classic New York cheesecake with the warm, nutty sweetness of traditional pecan pie. The base features a buttery graham cracker crust, providing a sturdy foundation for the luscious filling. Layers of whipped cream cheese, cornstarch, and eggs create a smooth canvas, while a topping of brown sugar, pecans, and vanilla adds depth and crunch. It is the perfect centerpiece for holiday gatherings or special celebrations. The balance of tart cream cheese and sweet caramel notes makes it an unforgettable treat for any dessert lover. Serve chilled for the best texture and flavor.

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 778.9

Dietary: Gluten-free

Description

This decadent dessert masterfully combines the dense, creamy texture of classic New York cheesecake with the warm, nutty sweetness of traditional pecan pie. The base features a buttery graham cracker crust, providing a sturdy foundation for the luscious filling. Layers of whipped cream cheese, cornstarch, and eggs create a smooth canvas, while a topping of brown sugar, pecans, and vanilla adds depth and crunch. It is the perfect centerpiece for holiday gatherings or special celebrations. The balance of tart cream cheese and sweet caramel notes makes it an unforgettable treat for any dessert lover. Serve chilled for the best texture and flavor.

Ingredients

1 1/2 package GRAHAM CRACKERS, crushed
6 tablespoon BUTTER, melted
2 lb CREAM CHEESE, unwrapped and softened
1/4 cup CORNSTARCH
5 large EGGS
2 cup BROWN SUGAR
1 cup PECANS, chopped
1 teaspoon VANILLA EXTRACT
1/2 cup WHIPPING CREAM

Directions

1
Preheat oven to 325&# 194;Â°F (165ÃÂ°C). Grease a 9-inch springform pan.
2
Combine crushed graham crackers and melted butter in a bowl. Press firmly into the bottom and up the sides of the prepared pan to form the crust.
3
In a large mixing bowl, beat cream cheese until smooth and creamy.
4
Mix in cornstarch, brown sugar, and vanilla extract until well combined.
5
Add eggs one at a time, beating well after each addition. Do not overmix.
6
Fold in the whipping cream gently to maintain airiness.
7
Pour the cheesecake batter over the prepared crust.
8
Sprinkle chopped pecans evenly over the top of the batter.
9
Bake for 50-60 minutes, or until the center is almost set and the edges are slightly golden.
10
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
11
Remove from oven and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
12
Slice and serve chilled.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 778.9kcal

% Daily Value *
Total Fat 67.8g105%
Saturated Fat 18.1g91%
Cholesterol 48.4mg17%
Sodium 414.0mg18%
Total Carbohydrate 41.9g14%
Dietary Fiber 6.5g26%
Sugars 18.2g
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure cream cheese and eggs are at room temperature before mixing for a smoother batter.

To prevent cracking, avoid opening the oven door while baking and cool gradually as instructed.

For easier removal, run a knife around the edge of the cheesecake before releasing the springform ring.

Store leftovers covered in the refrigerator for up to 5 days.

Keywords: pecan, cheesecake, pie, dessert, graham cracker, butter, cream cheese, eggs, brown sugar, vanilla, cornstarch, whipping cream, chopped, baked, holiday, rich, creamy, sweet, crust, filling

Read it online: https://www.chefs-mate.com/recipe/pecan-pie-cheesecake/