Decadent Pecan Pie Cheesecake

Step 3: Bake the Cheesecake

1. Pour the batter over the cooled crust.

2. Place the springform pan in a larger roasting pan and fill the pan with hot water halfway up the sides to create a water bath for gentle, even baking.

3. Bake for 55–65 minutes, or until the edges are set but the center still jiggles slightly.

4. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.

5. Remove from oven, take out of the water bath, and refrigerate for at least 4 hours or overnight.

Step 4: Prepare the Brown Sugar Pecan Topping

1. In a small saucepan over medium heat, melt butter.

2. Stir in brown sugar, heavy cream, corn syrup, and a pinch of salt. Bring to a gentle boil, then simmer for 2–3 minutes.

3. Remove from heat and stir in pecan halves. Let cool slightly until it thickens to a pourable consistency.

Step 5: Assemble and Serve

1. Spoon the pecan topping evenly over the chilled cheesecake.

2. Slice into generous wedges and serve chilled. The glossy, caramelized topping adds irresistible sweetness and texture.

Tips for Success

• Use room-temperature ingredients for a smoother batter and lump-free filling.

• Don’t skip the water bath—it prevents cracks and ensures a creamy texture.

• Chill thoroughly before serving to enhance flavor and structure.

This Decadent Pecan Pie Cheesecake isn’t just a dessert—it’s the star of the table. With its rich, creamy filling and luscious pecan topping, it’s destined to become a crowd favorite.