🍰✨ Pecan Pie Cheesecake — creamy cheesecake base with a gooey pecan pie topping!

Here’s the full bakery-style recipe 👇

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🥧 Pecan Pie Cheesecake

🧁 Ingredients

For the Crust:

• 2 cups graham cracker crumbs

• ½ cup (115 g) melted butter

• 2 tbsp sugar

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For the Cheesecake Filling:

• 3 (8 oz / 225 g each) cream cheese blocks, softened

• 1 cup (200 g) sugar

• 3 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream

• 2 tbsp flour

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For the Pecan Pie Topping:

• 1 cup brown sugar

• ½ cup corn syrup (or honey)

• ¼ cup heavy cream

• 2 tbsp butter

• 1½ cups chopped pecans

• 1 tsp vanilla

• Pinch of salt

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👩‍🍳 Instructions

Step 1: Make the Crust

1. Preheat oven to 160°C (325°F).

2. Mix graham crumbs, sugar, and melted butter.

3. Press firmly into a 9-inch springform pan.

4. Bake 8–10 minutes. Cool slightly.

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Step 2: Cheesecake Filling

1. Beat cream cheese and sugar until smooth.

2. Add eggs one at a time (don’t overmix).

3. Mix in vanilla, sour cream, and flour.

4. Pour over crust.

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Step 3: Bake

1. Bake 55–65 minutes until center slightly jiggles.

2. Turn oven off, crack door, cool inside 1 hour.

3. Refrigerate at least 4 hours (overnight best).

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Step 4: Pecan Topping

1. In saucepan, combine brown sugar, corn syrup, cream, and butter.

2. Cook 3–5 minutes until slightly thick.

3. Stir in pecans, vanilla, and salt.

4. Cool slightly, then spread over chilled cheesecake.

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🔥 Pro Tips

✔ Use room temperature ingredients
✔ Don’t overmix (prevents cracks)
✔ Water bath gives ultra-smooth texture
✔ Chill overnight for clean slices

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Optional Add-Ons

• Add caramel drizzle

• Add chocolate chips to crust

• Make mini cheesecake cups

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If you want, I can also give:

• No-bake version

• Pumpkin pecan cheesecake

• Keto/low carb version

• Smaller 6-inch recipe

Just tell me 😊🥧