Philadelphia Pecan Pie Cheesecake
Philadelphia Pecan Pie Cheesecake is a decadent fusion of creamy cheesecake and sweet, nutty pecan pie. With a buttery graham cracker crust, rich cheesecake filling, and caramelized pecan topping, this dessert is both comforting and elegant.
Equipment
- Springform Pan
- Mixing bowls
- Electric mixer
- Roasting pan
Ingredients
Crust
- 1 ½ cups graham cracker crumbs crushed into small crumbs
- ⅓ cup unsalted butter melted
- 2 tbsp granulated sugar
Cheesecake Filling
- 3 packages Philadelphia cream cheese softened (8 oz each)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- ½ cup heavy cream
Pecan Topping
- 1 cup pecans roughly chopped or whole
- ¾ cup light corn syrup
- ½ cup packed brown sugar
- 3 tbsp unsalted butter melted
- 2 large eggs
- 1 tsp pure vanilla extract
- A pinch of salt
Instructions
- Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let it cool completely.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and heavy cream until fully incorporated. Do not overmix.
- Pour the cheesecake filling over the cooled crust, smoothing the top.
- In a saucepan over low heat, combine corn syrup, brown sugar, and melted butter. Stir until the sugar melts.
- Remove from heat, let cool slightly, then whisk in eggs, vanilla extract, and salt. Stir in pecans.
- Spoon the pecan topping evenly over the cheesecake filling.
- Place the springform pan in a roasting pan. Fill the roasting pan with hot water halfway up the sides of the cheesecake pan.
- Bake for 60-70 minutes or until edges are set but the center slightly jiggles.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
For a chocolate twist, add melted dark chocolate to the crust before pouring in the cheesecake filling. You can also substitute pecans with walnuts or almonds for variation.