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Creamy Pecan Pie Cheesecake

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This Creamy Pecan Pie Cheesecake blends the best of classic pecan pie and rich, New York-style cheesecake into one irresistible Thanksgiving dessert. With a buttery graham cracker crust, velvety cheesecake filling, and gooey pecan pie topping, it’s a showstopper for any holiday table.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon (optional)
  • 1 cup pecan halves, toasted
  • 3/4 cup light corn syrup (or maple syrup)
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs resemble wet sand and hold together when pressed.
  2. Press mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8 minutes, then let cool.
  3. In a large bowl, beat softened cream cheese until smooth (about 2 minutes). Add sugar and mix until creamy, scraping the bowl often.
  4. Beat in eggs one at a time, mixing just until incorporated. Blend in sour cream, vanilla, and cinnamon (if using) until batter is silky and lump-free.
  5. Pour cheesecake batter over cooled crust. Tap pan gently to release air bubbles. If using a water bath, wrap pan in foil, set in a larger pan, and add hot water halfway up the sides.
  6. Bake for 45-50 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door open, and let cheesecake sit inside for 1 hour.
  7. Transfer to a cooling rack for another hour. When cool, refrigerate at least 4 hours, preferably overnight.
  8. Toast pecan halves in a dry skillet over medium heat for 5 minutes, stirring often. Let cool.
  9. In a small bowl, whisk together corn syrup (or maple syrup), brown sugar, eggs, melted butter, vanilla, and salt. Fold in toasted pecans.
  10. Preheat oven to 350°F (177°C). Spoon pecan pie mixture evenly over chilled cheesecake. Bake for 15-20 minutes, until topping sets and looks glossy. Tent with foil if edges brown too quickly.
  11. Let cheesecake cool completely, then chill at least 2 more hours before slicing. Run a knife around the edge before releasing springform pan.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. Toasting the pecans enhances their flavor. A water bath helps prevent cracks, but the pecan topping covers imperfections. Chill the cheesecake overnight for the creamiest texture. Warm your knife for neat slices.

Nutrition

Keywords: pecan pie cheesecake, Thanksgiving dessert, creamy cheesecake, holiday baking, pecan pie, easy cheesecake, festive dessert, American dessert

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