Description
This pecan pie cheesecake combines a silky cheesecake base with a sweet, nutty pecan topping for a rich dessert that is perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup chopped pecans
- 1 cup corn syrup
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (160°C). Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the texture holds when pressed. Press into the bottom of a 9-inch springform pan to form an even crust. Chill briefly.
- Beat the softened cream cheese until smooth; add 1 cup sugar and 1 teaspoon vanilla extract, mixing well. Add eggs one at a time, mixing on low and scraping the bowl after each addition. Pour the mixture over the prepared crust.
- In another bowl, combine the corn syrup, 1/2 cup brown sugar, 1 teaspoon vanilla extract, and chopped pecans. Pour this mixture over the cream cheese layer evenly. Bake at 325°F (160°C) for 60-70 minutes, or until edges are set with a slightly jiggly center.
- Cool in the oven with the door cracked for 30–60 minutes. Then cool to room temperature and refrigerate for at least 4 hours or overnight. Run a knife around the pan edge before releasing the springform ring for neat slices.
Notes
For clean slices, serve chilled and use a hot knife. Chill overnight for best results.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 37g
- Sodium: 420mg
- Fat: 47g
- Saturated Fat: 20g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg