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Pecan Pie Cheesecake with Nutty Topping

Pecan Pie Cheesecake with Nutty Topping
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Pecan Pie Cheesecake with Nutty Topping is a decadent dessert that combines the creamy richness of classic cheesecake with the warm, caramel flavors of pecan pie. Topped with a crunchy nutty layer, this dessert offers a perfect balance of sweet, nutty, and creamy textures, making it an irresistible treat for holidays, dinner parties, or any special occasion.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream or sour cream

Nutty Topping

  • 1 cup chopped pecans
  • 1/4 cup brown sugar
  • 3 tablespoons butter, melted
  • 3 tablespoons light corn syrup or honey

Instructions

  1. Prepare the Crust: Start by combining graham cracker crumbs with melted butter and granulated sugar, then press the mixture firmly into the bottom of a springform pan. Chill the crust to set while you prepare the filling.
  2. Make the Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar, brown sugar, and vanilla extract. Mix in eggs one at a time, stirring gently to avoid overmixing. Fold in heavy cream or sour cream to create a luscious, velvety batter.
  3. Mix the Nutty Topping: Combine chopped pecans with brown sugar, melted butter, and corn syrup or honey. This mixture will become a sticky, crunchy topping that caramelizes beautifully during baking.
  4. Assemble and Bake: Pour the cheesecake filling over the chilled crust evenly. Carefully spoon the nutty topping across the surface. Bake in a preheated oven at 325°F (163°C) until the edges are set but the center still slightly jiggles, approximately 55-65 minutes, for creamy perfection.
  5. Cool and Chill: Allow the cheesecake to cool to room temperature. Then refrigerate for at least 4 hours or overnight to let the flavors fully develop and the texture to firm up.

Notes

  • Use room temperature cream cheese and eggs for a smoother batter free of lumps.
  • Do not overmix once eggs are added to prevent cracks and texture issues.
  • Bake the cheesecake in a water bath to ensure gentle, even heat and crack-free results.
  • Use fresh pecans for the best flavor and crunch.
  • Refrigerate thoroughly before serving for optimal texture and flavor melding.

Nutrition

Keywords: Pecan pie cheesecake, nutty topping, creamy cheesecake, pecan dessert, holiday dessert, make-ahead cheesecake

Find it online: https://sophiemelody.com/pecan-pie-cheesecake-with-nutty-topping/