The ultimate Pecan Pie Cheesecake – Easy Recipe. This decadent Pecan Pie Cheesecake is a divine combination of two classic desserts, the rich, velvety goodness of traditional cheesecake with the indulgent, indulgent charm of pecan pie. This is the ideal dessert for fall and a great addition to your Thanksgiving feast.
Ingredient
Earth’s crust
▢1 ¾ cup vanilla wafers
▢¼ cup brown sugar
▢⅓ cup melted unsalted butter
pecan filling
▢1 cup sugar
▢⅔ cup dark corn syrup
▢⅓ cup melted unsalted butter
▢2 large eggs, lightly beaten
▢1 ½ cup chopped pecans
▢1 teaspoon vanilla extract
cheesecake filling
▢24 ounces softened cream cheese
▢1 ¼ cup brown sugar
▢2 tablespoons all-purpose flour
▢4 large eggs
▢⅔ cup heavy whipping cream
▢1 teaspoon vanilla extract
Coat on top of food
▢3 ½ tablespoons melted unsalted butter
▢½ cup brown sugar
▢1 teaspoon cinnamon
▢¼ cup heavy whipping cream
▢1 cup chopped toasted pecans
Instruct
Earth’s crust
Line the bottom of a 9-inch springform pan with parchment paper and set aside.
Combine the vanilla wafer crumbs and brown sugar, stir in the melted butter, then press the mixture evenly to the bottom and halfway up the sides of a 9-inch springform pan. Place in the refrigerator to harden the crust while making the filling.
pecan filling
In a medium saucepan, combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, about 5 – 7 minutes. Pour into prepared crust and set aside.
cheesecake filling
Preheat oven to 350°F.
Beat the cream cheese until creamy, then add the brown sugar and flour and beat until smooth.
Add eggs one at a time, beating well until combined after each addition. Don’t beat it too much!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecans.
Place the springform pan on a cookie sheet, place in the oven and reduce the temperature to 325°F Bake for 60-70 minutes (until a toothpick inserted in the center comes out almost clean). Turn off the oven and leave the cheesecake with the oven door closed for 1 hour.
Run a knife around the edges of the cheesecake but do not remove it from the pan until completely cool.
Coat on top of food
In a small saucepan combine butter and brown sugar. Cook for 3-5 minutes or until bubbly, then stir in the cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
Release the sides of the springform pan and scoop the topping onto the cooled cheesecake.
Store cake in the refrigerator.
