Pecan Pie Cheesecake

Why choose between 2 tasty desserts when you could combine them in to one amazing concoction? Pecan Pie Cheesecake takes your classic cheesecake and adds a layer of sweet, nutty pecan pie filling on top.

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Servings: 12

Prep Time: 00:30

Cook Time: 00:50

Graham Cracker Crust

10 - 12 graham crackers (depending on how thick you like your crust)

1 teaspoon cinnamon

1/3 cup white sugar

6 tablespoons of butter, melted

Cheesecake Layer

8 ounces of cream cheese, room temperature

1/4 cup white sugar

1 teaspoon all-purpose flour

1 teaspoon vanilla extract

2 tablespoons heavy cream

1 pinch of salt

1 egg, room temperature

Pecan Pie Layer

4 tablespoons butter, melted and cooled

1 tablespoon four

1 cup brown sguar

3 tablespoon white sugar

1/4 teaspoon salt

2 tablespoons heavy cream

1 whole egg

1 egg yolk

1 teaspoon white vinegar

1 teaspoon vanilla extract

1/2 cup chopped pecans


1To make the cheese cake graham cracker crust, crush graham crackers either in the food processor or in a gallon-size ziplock bag with a rolling pin until very fine. Add cinnamon and sugar to graham cracker crumbs and pulse a few times to combine (or mix). Add melted butter and pulse/mix until fully moistened. Press graham cracker crumbs into a spring-form pan evenly along the bottom and a bit up the sides as well, if you like.

2Bake at 350 degree F for 10 minutes to help set the crust.

3Make the cheesecake layer by beating the cream cheese, sugar ,vanilla, heavy cream and salt until smooth. Add the egg and stir by hand, and be extremely careful not to over-mix. Just mix until incorporated.

4Pour cheesecake layer over graham cracker crust and bake at 350 degrees for 15 minutes.

5To make the pecan pie layer, combine flour, brown sugar, white sugar and salt. Add the cream, eggs, vinegar and vanilla. Mix well. Finally, add the melted butter and pecans and stir until incorporated.

6Add the pecan pie layer on top of the baked cheesecake layer and continue baking for 30-35 minutes or until all but the very center (the size of a quarter) of the pecan pie layer is completely set. The very center can be slightly jiggly.

7Allow to cool completely (about an hour) and then refrigerate as long a possible before serving (ideally overnight)

Additional Notes

I like to line my springform pan with parchment paper. A larger springform pan may reduce baking time and your cheesecake will be thinner. A smaller springform pan may increase baking time and your cheesecake will be thicker. My pan was 9"

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