Description
A delightful blend of rich, creamy cheesecake topped with a luscious pecan pie mixture, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 1 ½ cups chopped pecans
- 1 cup corn syrup
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the graham cracker crumbs and melted butter until they resemble wet sand. Press this mixture into the bottom of a springform pan and bake for 10 minutes.
- In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Then, add sour cream, vanilla extract, and eggs, beating until just blended.
- Pour the cheesecake mixture over the prepared crust. Bake for 50 minutes, or until the center jiggles slightly but is set. Let it cool for about an hour, then chill in the refrigerator for at least 4 hours (overnight is even better!).
- In a saucepan, combine corn syrup, sugar, and a pinch of salt. Bring it to a boil, then remove from heat and stir in the chopped pecans.
- Once the cheesecake is chilled, pour the pecan mixture on top and spread it evenly.
- Slice it up and enjoy! You can add a dollop of whipped cream if you want that extra touch.
Notes
Ensure your cream cheese and eggs are at room temperature for a smooth filling. Chill the cheesecake overnight for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg