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Pecan pie cheesecake is a beloved dessert that masterfully combines the creamy richness of traditional cheesecake with the comforting, nutty flavors of classic pecan pie. This unforgettable fusion offers a unique experience that brings together two of America’s favorite desserts into one spectacular dish. The result is an indulgent cheesecake crowned with a crunchy layer of pecans, caramelized sugar, and warm spices, creating the perfect harmony of textures and flavors that will delight any dessert lover.

Pecan Pie Cheesecake

Indulge in the delightful blend of creamy cheesecake and classic pecan pie with this pecan pie cheesecake recipe. Perfect for holidays or family gatherings, it features a crunchy pecan topping, caramelized sugar, and warm spices that make every slice a showstopper. Discover how to create this decadent dessert that brings people together and sparks joy. Elevate your dessert game today! #PecanPieCheesecake #DessertLovers #Baking #HolidayTreats #CheesecakeRecipe #ComfortFood
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup packed brown sugar

1 teaspoon ground cinnamon

For the Cheesecake Filling:

3 (8 oz) packages of cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 tablespoon all-purpose flour

For the Pecan Pie Topping:

1 cup pecans, roughly chopped

¾ cup light corn syrup

¾ cup packed brown sugar

¼ cup unsalted butter, melted

3 large eggs

1 teaspoon vanilla extract

Instructions
 

Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Mix until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

    Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Gradually add granulated sugar and vanilla extract, mixing until well combined. Add eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix. Fold in sour cream and flour until smooth.

      Bake the Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let it cool in the oven for an hour. Remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight.

        Prepare the Pecan Pie Topping: In a medium saucepan over medium heat, combine corn syrup, brown sugar, melted butter, and vanilla extract. Stir until mixed well and heated through. Remove from heat, let cool slightly, then whisk in the eggs. Add the chopped pecans and mix until evenly coated.

          Assemble: Once the cheesecake has chilled, pour the pecan topping evenly over the cheesecake. Use a spatula to spread it out if needed.

            Chill Again: Return the cheesecake to the fridge for at least 1 hour to let the topping set before serving.

              Serve: Carefully release the springform pan. Slice the cheesecake and serve chilled or at room temperature, garnished with whipped cream if desired.

                Prep Time: 30 mins | Total Time: 6 hrs | Servings: 12 slices