1 BEST Pecan Pie Cheesecake

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Description
Pecan Pie Cheesecake is a rich and indulgent dessert that combines the creamy, velvety texture of cheesecake with the sweet, nutty crunch of classic pecan pie. The cheesecake layer is smooth and decadent, while the pecan topping adds a delightful texture and caramelized sweetness. This dessert is a perfect blend of two beloved treats and is ideal for holidays, special occasions, or any time you want to impress guests.

Origin
Pecan pie is a classic Southern dessert known for its sweet, nutty filling, and when paired with creamy cheesecake, it creates an irresistible combination. This hybrid dessert takes the best of both worlds, making it a favorite for those who love rich, layered treats.

Ingredients
Main Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/4 cup all-purpose flour

For the Pecan Pie Topping:
1 1/2 cups pecans, chopped
1/2 cup light brown sugar
1/2 cup corn syrup (light or dark)
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt

For Garnish (optional):
Whipped cream
Extra chopped pecans

Instructions
Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press this mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and allow it to cool.
In a large bowl, beat the softened cream cheese and sugar together until smooth. Add the vanilla extract and eggs one at a time, mixing well after each addition.
Stir in the sour cream and flour until fully combined and smooth.
Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is set, and the edges are lightly golden. Once done, turn off the oven and allow the cheesecake to cool in the oven for 1 hour with the door slightly ajar.
While the cheesecake is cooling, prepare the pecan pie topping. In a small saucepan, combine the brown sugar, corn syrup, melted butter, vanilla extract, and salt. Stir over medium heat until the sugar dissolves and the mixture begins to simmer. Remove from heat and stir in the chopped pecans.
Once the cheesecake has cooled for an hour, pour the pecan pie mixture over the top, spreading the pecans evenly.
Return the cheesecake to the oven and bake for an additional 10-15 minutes until the pecan topping is golden and bubbly.
Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
Optional: Garnish with whipped cream and extra chopped pecans before serving.

Tips for Success
Ensure the cream cheese is softened to avoid lumps in the filling.
Be careful not to overbake the cheesecake; it should be slightly jiggly in the center when you remove it from the oven.
For extra flavor, you can toast the pecans before adding them to the topping.
Allow the cheesecake to cool completely before refrigerating to avoid condensation on the surface.

Recommendations
Serve with a scoop of vanilla ice cream or whipped cream to complement the richness of the cheesecake.
Pair with a cup of coffee or a glass of dessert wine like a late-harvest Riesling for a delightful end to your meal.

Nutrition (per slice, assuming 12 servings)
Calories: 450 kcal
Protein: 6g
Carbohydrates: 45g
Fat: 30g
Fiber: 3g
Sugar: 35g
Sodium: 280mg
Cholesterol: 100mg

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