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Anya’s Amazing Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake
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Combine two classic holiday desserts into one decadent treat. This Pecan Pie Cheesecake is a showstopper, featuring a creamy cheesecake filling on a pecan pie base.

Ingredients

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  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • For the Pecan Pie Layer:
  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Cheesecake Filling:
  • 2 (8-ounce) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Prepare the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Pour in melted butter and mix until combined. Press the mixture evenly into the bottom of the prepared springform pan.
  3. Bake the crust for 8-10 minutes, until lightly golden. Remove from oven and let cool slightly.
  4. Prepare the pecan pie layer: In a separate bowl, combine chopped pecans, brown sugar, melted butter, egg, vanilla extract, and salt. Stir until well combined.
  5. Spread the pecan pie mixture evenly over the baked crust.
  6. Prepare the cheesecake filling: In a large bowl, beat cream cheese and granulated sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and salt until just combined.
  7. Pour the cheesecake filling over the pecan pie layer.
  8. Bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly.
  9. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  10. Remove from oven and let cool completely on a wire rack.
  11. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

  • For a smoother cheesecake filling, ensure your cream cheese is at room temperature.
  • If you don’t have graham crackers, you can use digestive biscuits or vanilla wafers for the crust.
  • To prevent cracks, avoid over-baking the cheesecake. The residual heat will finish cooking it.
  • Garnish with extra chopped pecans or a dollop of whipped cream before serving.

Nutrition

Find it online: https://savorsensations.com/pecan-pie-cheesecake-recipe/