Pecan Pie Cheesecake Recipe Easy

Pecan Pie Cheesecake? Yes please! This delicious dessert combines two of my absolute favorite flavors and is the perfect treat for any occasion.

To start, preheat your oven to 350°F (175°C). In a food processor, pulse 1 1/2 cups of graham crackers until you have fine crumbs. Mix in 1/4 cup of granulated sugar and 6 tablespoons of melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes or until the crust is golden brown.

Now, let’s move on to the cheesecake filling. Beat 3 packages of cream cheese with an electric mixer until smooth. Gradually add in 1 cup of granulated sugar, 3 tablespoons of cornstarch, and 1 teaspoon of vanilla extract. Beat until well combined. Mix in 4 eggs, one at a time, scraping down the sides of the bowl after each addition.

Pour half of the cheesecake filling into the prepared crust. Drizzle 1/2 cup of pecan pie filling over the top and use a knife to swirl it into the cheesecake batter. Repeat with the remaining cheesecake batter and another 1/2 cup of pecan pie filling.

Bake the cheesecake for 50-55 minutes or until the edges are set and the center is slightly jiggly. Let cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.

When you’re ready to serve, top the cheesecake with additional pecan pie filling and chopped pecans for some extra crunch. Your guests will not be able to resist this decadent dessert.

Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
– 3 (8-ounce) packages cream cheese, softened
– 1 cup granulated sugar
– 3 tablespoons cornstarch
– 1 teaspoon vanilla extract
– 4 large eggs
– 1 cup pecan pie filling, divided
– Chopped pecans, for garnish

Directions:
1. Preheat oven to 350°F (175°C).
2. In a food processor, pulse graham crackers until fine crumbs.
3. Mix in granulated sugar and melted butter until well combined.
4. Press mixture into bottom and up sides of a 9-inch springform pan. Bake for 8-10 minutes or until golden brown.
5. Beat cream cheese with an electric mixer until smooth.
6. Gradually add in granulated sugar, cornstarch, and vanilla extract. Beat until well combined.
7. Mix in eggs, one at a time, scraping down sides of bowl after each addition.
8. Pour half of the cheesecake filling into prepared crust.
9. Drizzle 1/2 cup of pecan pie filling over top and use knife to swirl into cheesecake batter.
10. Repeat with remaining cheesecake batter and another 1/2 cup of pecan pie filling.
11. Bake cheesecake for 50-55 minutes or until edges are set and center is slightly jiggly.
12. Let cool to room temperature, then chill in refrigerator for at least 4 hours or overnight.
13. Top with additional pecan pie filling and chopped pecans for garnish.

Trust me, your taste buds will thank you for making this Pecan Pie Cheesecake. It’s sure to become a family favorite that you’ll make time and time again. Enjoy!

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