Guys, this is my favorite dessert of all time! My hubby gets 3 helpings every time!
Instructions:
1. Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides.
2. Create the crust by mixing graham cracker crumbs, brown sugar, and melted butter. Press this mixture into the pan to form a crust, then place it in the freezer.
3. For the pecan pie filling, melt butter in a saucepan over medium heat. Add sugar, corn syrup, eggs, vanilla extract, and chopped pecans. Simmer until thick and golden brown, then pour it into the chilled crust.
4. In a separate bowl, beat cream cheese and sugar until fluffy. Add salt, flour, vanilla extract, eggs (one at a time), and sour cream. Pour this cheesecake mixture over the pecan filling.
5. Wrap the pan’s bottom with foil and place it in a larger pan. Create a water bath by adding water to the outer pan.
6. Bake for 1 hour or until the cheesecake slightly jiggles when shaken.
7. Turn off the oven and let the cheesecake cool with the door closed for 30 minutes. Then, crack the door slightly for another 30 minutes before refrigerating it overnight.
8. For the pecan topping, melt butter and brown sugar in a saucepan. Stir in vanilla extract and heavy cream until smooth. Add chopped pecans and carefully spoon the mixture over the chilled cheesecake.
Enjoy the heavenly combination of creamy cheesecake and pecan pie goodness with this Pecan Pie Cheesecake. Perfect for any occasion, this delicious dessert will have everyone asking for the recipe. Share the joy of indulgence by serving it alongside whipped cream, caramel sauce, or even a scoop of vanilla ice cream. Prepare to impress your loved ones with this delightful treat that perfectly balances the flavors and textures of two beloved desserts.
1. Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides.
2. Create the crust by mixing graham cracker crumbs, brown sugar, and melted butter. Press this mixture into the pan to form a crust, then place it in the freezer.
3. For the pecan pie filling, melt butter in a saucepan over medium heat. Add sugar, corn syrup, eggs, vanilla extract, and chopped pecans. Simmer until thick and golden brown, then pour it into the chilled crust.
4. In a separate bowl, beat cream cheese and sugar until fluffy. Add salt, flour, vanilla extract, eggs (one at a time), and sour cream. Pour this cheesecake mixture over the pecan filling.
5. Wrap the pan’s bottom with foil and place it in a larger pan. Create a water bath by adding water to the outer pan.
6. Bake for 1 hour or until the cheesecake slightly jiggles when shaken.
7. Turn off the oven and let the cheesecake cool with the door closed for 30 minutes. Then, crack the door slightly for another 30 minutes before refrigerating it overnight.
8. For the pecan topping, melt butter and brown sugar in a saucepan. Stir in vanilla extract and heavy cream until smooth. Add chopped pecans and carefully spoon the mixture over the chilled cheesecake.
Enjoy the heavenly combination of creamy cheesecake and pecan pie goodness with this Pecan Pie Cheesecake. Perfect for any occasion, this delicious dessert will have everyone asking for the recipe. Share the joy of indulgence by serving it alongside whipped cream, caramel sauce, or even a scoop of vanilla ice cream. Prepare to impress your loved ones with this delightful treat that perfectly balances the flavors and textures of two beloved desserts.
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