Pecan Cheesecake

Indulge in the decadence of Pecan Cheesecake, a rich and creamy dessert that combines the velvety smoothness of classic cheesecake with the nutty sweetness of a caramelized pecan topping. This show-stopping recipe features a buttery graham cracker crust as the perfect base for a luscious cream cheese filling, enhanced with hints of vanilla and the tang of sour cream. Topped with a glossy mixture of brown sugar, heavy cream, and crunchy pecans, this cheesecake offers layers of flavor and texture that will leave everyone reaching for seconds. Ideal for holiday gatherings or special occasions, this pecan-inspired twist on traditional cheesecake is as beautiful as it is delicious. Easy-to-follow instructions and make-ahead convenience make it a stress-free yet impressive dessert centerpiece.

Nutriscore Rating: 39/100

Prep Time:25 mins

Cook Time:70 mins

Total Time:95 mins

Servings: 12

Ingredients

• 1.5 cups Graham cracker crumbs
• 6 tablespoons Unsalted butter, melted
• 2.5 cups Granulated sugar
• 24 ounces Cream cheese, softened
• 1 cup Sour cream
• 2 teaspoons Vanilla extract
• 4 units Large eggs
• 1.5 cups Chopped pecans
• 0.5 cup Heavy cream
• 0.5 cup Brown sugar
• 2 tablespoons Corn syrup

Directions

Step 1

Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper or lightly greasing it.

Step 2

In a medium bowl, combine the graham cracker crumbs, 6 tablespoons of melted butter, and 1/4 cup of granulated sugar. Mix until the texture resembles wet sand.

Step 3

Press the mixture firmly into the bottom of the springform pan to form the crust. Bake the crust for 10 minutes, then remove and let it cool completely while you prepare the filling.

Step 4

In a large mixing bowl, beat the softened cream cheese and 2 cups of granulated sugar together until smooth and creamy.

Step 5

Add the sour cream and vanilla extract, and mix until well combined.

Step 6

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Do not overmix.

Step 7

Pour the cheesecake filling over the cooled crust. Smooth the surface with a spatula.

Step 8

Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly.

Step 9

Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

Step 10

Once cooled, transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight.

Step 11

To make the pecan topping, combine the heavy cream, brown sugar, and corn syrup in a medium saucepan over medium heat. Stir until the sugar dissolves completely.

Step 12

Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 5 minutes, stirring frequently.

Step 13

Remove the saucepan from heat and stir in the chopped pecans.

Step 14

Allow the topping to cool slightly before spreading it evenly over the chilled cheesecake.

Step 15

Release the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve!

Nutrition Facts

Serving size	(2286.6g)

Amount per serving	% Daily Value*
Calories	8425.1

Total Fat 553.8g	0%
Saturated Fat 263.0g	0%
Polyunsaturated Fat 0g
Cholesterol 1918.3mg	0%
Sodium 3816.9mg	0%
Total Carbohydrate 824.0g	0%
Dietary Fiber 20.7g	0%
Total Sugars 692.5g
Protein 103.4g	0%

Vitamin D 160IU	0%
Calcium 1392.9mg	0%
Iron 17.4mg	0%
Potassium 2055.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 4.8%

Carbs: 37.9%