Pecan pie cheesecake

Ah, now we’re entering dessert heaven! A Pecan Pie Cheesecake is the ultimate combination of creamy cheesecake, nutty caramel pecan topping, and a buttery crust—a real showstopper. Here’s a detailed, foolproof recipe:

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Pecan Pie Cheesecake

Ingredients

For the crust:

• 1 ½ cups (150 g) graham cracker crumbs
• ¼ cup (50 g) granulated sugar
• 6 tbsp (85 g) unsalted butter, melted

For the cheesecake:

• 24 oz (680 g) cream cheese, room temperature
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup (120 ml) sour cream or heavy cream

For the pecan pie topping:

• 1 cup (120 g) chopped pecans
• ½ cup (100 g) brown sugar, packed
• ¼ cup (60 g) unsalted butter, melted
• ¼ cup (60 ml) corn syrup or honey
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Prepare the crust

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
3. Press firmly into the bottom of a 9-inch (23 cm) springform pan.
4. Bake 8–10 minutes, then let cool while preparing the filling.

2. Make the cheesecake filling

1. Beat cream cheese and sugar together until smooth and creamy.
2. Add eggs one at a time, mixing gently after each.
3. Stir in vanilla extract and sour cream/heavy cream until fully incorporated.
4. Pour the cheesecake filling over the cooled crust.

3. Bake the cheesecake

1. Bake at 325°F (163°C) for 45–55 minutes, or until edges are set but the center still jiggles slightly.
2. Turn off oven and let the cheesecake cool in the oven for 1 hour to prevent cracking.
3. Chill in the refrigerator for at least 4 hours (or overnight) for best texture.

4. Prepare the pecan pie topping

1. In a small saucepan, combine brown sugar, butter, corn syrup, vanilla, and salt. Heat gently until combined and slightly thickened.
2. Stir in chopped pecans and let cool slightly.

5. Assemble

• Spread the pecan topping evenly over the chilled cheesecake.

6. Serve

• Slice with a hot knife (dip in warm water and wipe) for clean slices.
• Optional: drizzle with caramel sauce or add a dollop of whipped cream.

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✅ Tips for perfection:

• Use room-temperature cream cheese to avoid lumps.
• Let the cheesecake cool gradually in the oven to prevent cracks.
• For a richer topping, lightly toast pecans before adding to the caramel mixture.

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If you want, I can also give a “mini pecan pie cheesecake bars” version, which is easier to serve and even more decadent for parties.

Do you want me to do that version too?