The best part of Thanksgiving is spending time in the kitchen making delicious desserts, so when I stumbled across this Pecan Pie Cheesecake recipe from Spicy Southern Kitchen, there was no doubt we should add this to our menu.
After all, it combines the decadent flavors of a traditional pecan pie with the luscious texture and sweet flavors of a cheesecake.
For this Pecan Pie Cheesecake recipe, a graham cracker crust was not used.
Instead, the crust is made from fine vanilla wafer crumbs, which works perfectly as the vanilla flavors accent the dessert without overwhelming it with other spices you’d often find in graham crackers.
It is also a great base for holding in the thick mixture of pecans mixed with dark corn syrup and sugar.
Over the top, we finished the dessert with a cheescake mixture containing dark brown sugar.
Just to note, there is no need to spray the springform pan with nonstick spray prior to filling it with ingredients.
The dessert bakes nicely and pulls away from the sides during cooking, which allows for easy removal of the cake.
When serving, you can enjoy a slice as is or top it with store-bought dulce de leche.
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