Description
This Pecan Pie Cheesecake combines creamy cheesecake with a sweet pecan topping. It’s easy to prepare and perfect for celebrations and family gatherings, delivering irresistible flavor in every slice.
Ingredients
Scale
- 2 cups Graham Cracker Crumbs
- 1/2 cup Light Brown Sugar
- 1/2 cup Butter (melted)
- 1/2 cup Granulated Sugar
- 1 cup Corn Syrup
- 3 Eggs
- 1 cup Chopped Pecans
- 16 oz Cream Cheese
- 1/2 cup Heavy Cream
- 1 tsp Vanilla Extract
- 1 tbsp All-Purpose Flour
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan.
- Make the crust by mixing graham cracker crumbs, brown sugar, and melted butter, then bake for 10 minutes.
- Prepare the pecan filling by combining melted butter, granulated sugar, corn syrup, and eggs in a saucepan, then mix in pecans and vanilla.
- Make the cheesecake filling by beating cream cheese, adding sugar, flour, vanilla, cream, and eggs, then combine.
- Layer the cheesecake batter over the crust, top with pecan filling, and bake for 15 minutes at 350°F, then reduce to 200°F for 50-55 minutes.
- Cool the cheesecake gradually in the oven, then refrigerate for at least 6 hours.
- Prepare pecan topping by combining butter and brown sugar in a saucepan, then adding vanilla and heavy cream, folding in pecans.
- Pour the topping over the cheesecake and serve.
Notes
Use unsalted butter to control the saltiness in the crust.
Let the cream cheese soften to room temperature for a smoother filling.
If the cheesecake cracks, cover with the pecan topping.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 36g
- Sodium: 330mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg