Description
A delightful dessert that combines creamy cheesecake with a crunchy pecan pie topping.
Ingredients
Scale
- 1 1/2 cups graham crackers, crushed
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 1/2 cups pecans, chopped
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix crushed graham crackers with melted butter and press into the bottom of a springform pan. Bake for 8-10 minutes.
- In a mixing bowl, beat softened cream cheese until smooth, then mix in the sugar. Add eggs one at a time, mixing well after each addition, and stir in the vanilla.
- Pour the cheesecake mixture over the crust and smooth the top. Bake for 50-60 minutes until the center is set but slightly jiggly.
- For the topping, combine chopped pecans, sugar, corn syrup, and cream in a saucepan. Cook over medium heat until bubbly, stirring continuously.
- Once bubbly, pour the pecan topping over the baked cheesecake. Set at room temperature, then chill in the fridge for at least 4 hours, preferably overnight.
- Carefully remove from the springform pan, slice, and serve chilled.
Notes
For the best flavor and texture, let the cheesecake chill overnight. You can substitute corn syrup with honey and brown sugar if needed.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg