Creamy Pecan Pie Cheesecake
Indulge in the delightful fusion of two classic desserts with this creamy pecan pie cheesecake. Each bite combines a velvety cheesecake filling with a crunchy pecan topping, creating a symphony of flavors that will elevate any occasion. Perfect for holidays or a sweet treat on a regular day, this dessert is sure to impress your family and friends.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup pecan halves, toasted
- 2 tsp pure vanilla extract
- ¼ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter; press into the bottom of a springform pan.
- In another bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition. Then incorporate vanilla extract and heavy cream.
- Gently fold in toasted pecans and pour the filling over the crust.
- Bake for 50-60 minutes until set but slightly jiggly in the center. Turn off oven and let cool inside for an hour before chilling in the refrigerator for at least 4 hours.
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 360
- Sugar: 24g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg