Description
An indulgent dessert that blends the buttery richness of pecan pie with the creamy texture of cheesecake.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup brown sugar
- 2 cups pecans, chopped
- 1/2 cup corn syrup
Instructions
- Mix the graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of a springform pan to form an even layer.
- Bake the crust for about 10 minutes at 350°F (175°C) to set the crust.
- In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth.
- Mix in the eggs one by one, ensuring each is fully incorporated before adding the next.
- Add the vanilla extract and mix until just combined.
- Pour the cheesecake mixture onto the pre-baked crust.
- Bake for 55-60 minutes at 325°F (160°C) until the center is set but slightly jiggly.
- Let the cheesecake cool in the pan for an hour, then refrigerate for at least 4 hours or overnight.
- In a saucepan, combine brown sugar, corn syrup, and pecans. Cook over medium heat until bubbly.
- Once the cheesecake is fully cooled, pour the pecan mixture over the top and spread it evenly.
Notes
For best results, chill the cheesecake overnight before adding the pecan topping. Garnish with extra pecans or a drizzle of caramel sauce for stunning presentation.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg