Pecan Pie Cheesecake

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This pecan pie cheesecake is what I make when I want something that feels over-the-top in the best way possible.

Prep Time20

Cook Time45

Chill Time3

Total Time4 5

Course: Dessert

Cuisine: American

Servings:

Calories: 810kcal

Author: Geraldine Julie

Ingredients

1 cup graham cracker crumbs
4 tablespoon melted butter
12 oz cream cheese, softened
½ cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup chopped pecans
⅓ cup maple syrup
2 tablespoon heavy cream

Instructions

Preheat the oven to 325°F (165°C). Mix graham cracker crumbs with melted butter. Press firmly into the bottom of a greased 8-inch springform pan. Bake for 8 minutes and let cool slightly.
In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla extract.
Pour filling over the crust. Bake for 35 - 40 minutes until the edges are set and the center slightly jiggles. Cool completely, then refrigerate for at least 3 hours.
In a small saucepan over medium heat, combine pecans, maple syrup, and heavy cream. Simmer for 3 - 4 minutes until glossy and slightly thickened. Cool slightly.
Spoon pecan topping over chilled cheesecake before serving. Slice and enjoy.

Video

Notes

Taste & Texture

Ultra-creamy cheesecake with a buttery crust
Sticky-sweet pecans with deep caramel flavor
Crunchy topping balanced by smooth filling

Storage, Freezing & Reheating

Fridge: Store covered for 3 - 4 days.
Freezer: Freeze cheesecake without topping for up to 2 months.
Reheat: Not required — serve chilled or slightly softened at room temperature.

Nutrition