Pecan Pie Cheesecake
The ultimate dessert for any occasion, Pecan Pie Cheesecake combines rich creaminess with crunchy pecans and a buttery crust. Perfect for Thanksgiving or special gatherings, it’s an easy-to-make treat that will satisfy your sweet tooth and impress your guests!
Equipment
- Frying Pan
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 3 cups Graham Cracker Crumbs
- 1/2 cup Melted Butter
- 1/2 cup Granulated Sugar
- 24 oz Cream Cheese (3 packages, softened to room temperature)
- 3/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 2 large Eggs (at room temperature)
- 1/2 cup All-Purpose Flour
- 3/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1 1/2 cups Pecan Halves (lightly toasted)
- 2 cups Caramel Sauce (homemade is best, but a good quality store-bought works too)
Instructions
- Preheat your oven to 325° F. This is essential as a properly preheated oven ensures even baking.
- In a large bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture is moist and resembles wet sand.
- Using the bottom of a measuring cup, press the crust mixture into the bottom and halfway up the sides of a 9-inch springform pan. This forms a solid base for the cheesecake.
- In a stand mixer, whip the cream cheese and granulated sugar together until they are smooth and creamy. This step is crucial to avoid lumps in your cheesecake.
- With the mixer on low, add the vanilla extract and then the eggs, one at a time, ensuring each is fully incorporated before adding the next. Scraping the sides and bottom of the bowl will help mix everything evenly.
- Next, whip in the flour, cinnamon, and nutmeg. Again, scrape the sides of the bowl and stir until everything is well combined.
- Pour the cheesecake filling into your prepared crust and smooth the top with a spatula. This helps to ensure even baking.
- Bake for 40 to 45 minutes until the cheesecake is set but still slightly jiggly in the center. Overbaking can lead to cracks.
- Once baked, remove the cheesecake from the oven and let it cool completely to room temperature. This step is important to prevent condensation.
- Arrange pecan halves over the top of the entire cheesecake in concentric circles for an appealing presentation.
- Cover with plastic wrap and refrigerate until ready to serve, preferably for at least 4 hours or overnight. This helps the flavors meld beautifully.
- When ready to serve, run a knife around the edges of the cheesecake and carefully remove the sides of the springform pan. You can drizzle caramel sauce over the cheesecake or serve it individually with caramel on the side.
Notes
- Tip: Warming the caramel sauce creates a delicious contrast of hot and cold when served on the cheesecake.