Pecan Pie Cheesecake - Enchanting 2-for-1 dessert featuring Pecan Pie and Cheesecake together in one fabulous dessert. Offering a smooth, creamy, and rich decadent cheesecake topped with crunchy pecans in a lavish gooey caramel sauce. The perfect holiday dessert that truly impresses! Guaranteed to satisfy all your cheesecake obsession.
Grease a 10-inch springform pan with butter or baking spray. Set aside.
In a food processor, add graham crackers and pecans, pulse several times until crumbs are fine. Add brown sugar, cinnamon, vanilla extract, and melted butter, then continue grinding until thoroughly mixed.
Press graham cracker mixture into the bottom of the springform pan. Bake until set. About 8-10 minutes.
Remove from the oven. Reduce heat to 200℉/94℃.
In a large bowl, using an electric mixer with a paddle attachment, cream together cream cheese, sour cream, brown and granulated sugar, salt, and cornstarch until evenly combined - about 1 minute. Scrape sides with a rubber spatula.
Add eggs and vanilla and mix until fully incorporated. Do not over mix.
Pour batter into the springform pan. Set aside for 10 minutes until bubbles form on the surface. Use a fork to pop as many bubbles as you can.
Bake - Make sure the oven is at 200℉/94℃. Then transfer the springform pan to the oven and bake until set. About 2½-3 hours or more. The batter should jiggle a bit when nudged.
The center will set as soon as it reaches 180℉/82℃, then you are good to go. Because the temperature is so low, it's almost impossible to overbake your cheesecake.
Remove from the oven and let cool it cool for 5-10 minutes; run a paring knife between cheesecake and side of the springform pan to make it easier for the cheesecake to come off when ready to slice the cake. It will also help keep it from cracking as it cools.
Let it cool down, this might take approximately 3 hours. Wrap tightly in plastic wrap and refrigerate until cold and firmly set, at least 6 hours or preferably overnight.
Pecan Pie Topping
Preheat the oven to 325°F/163℃ and spread the pecans on a rimmed baking sheet. Bake them for 7-10 minutes or until just fragrant.
In a medium saucepan over low heat, add butter and sugar. Reduce heat and let it cook, stirring frequently until it bubbles and sugar dissolves.
Add heavy cream, cinnamon, nutmeg, allspice, and pecans and continue stirring with a wooden spoon or until well blended.
Bring the mixture to a boil, scraping down the sides occasionally, and let it cook for about 2-3 minutes. The sauce will thicken as it sits.
Remove the pecan sauce from the heat and stir in the vanilla extract.
Release cheesecake from the springform pan.
Then spoon the cooled pecan pie topping over the cheesecake.
To get pretty and clean slices, dip your knife in hot water. Then dry it off and slice. The warm knife will cut cleanly for pretty slices.
Baking the graham crust makes it firmer and more stable to cut.
Adding cornstarch or flour to the cheesecake mixture yields firmer and denser cheesecake. On the other hand, skip the flour or cornstarch if you want a smoother and custard-like cheesecake.
Refrigerating the cheesecake before adding the topping is a must. So plan ahead if you're going to serve it on a holiday or any occasion.
Do not overbeat and overmix your cheesecake batter. We don't want to incorporate so much air so it won't rise too much and collapse after. Make sure to cream sour cream, cream cheese, and sugar before adding the eggs to avoid overmixing.
Aside from baking the pecans in the oven, you can also roast them in the pan.
Dip your knife in hot water before slicing, wiping the knife with a paper towel or clean cloth before each cut to ensure a clean cut or slice of our pecan cheesecake.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.