Description
A delightful twist on classic flavors, this Pecan Pie Cheesecake combines the richness of cheesecake with the sweet crunch of pecan pie, perfect for your fall gatherings.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup pecans, chopped
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a springform pan, forming a firm crust.
- Beat the cream cheese, granulated sugar, and vanilla extract in a large mixing bowl until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the sour cream until completely combined.
- Pour the cheesecake batter over the crust, smoothing the top with a spatula.
- Bake in the preheated oven for 55-60 minutes or until the center is set.
- Prepare the pecan topping by mixing together the chopped pecans, brown sugar, corn syrup, and cinnamon.
- Spread the pecan mixture on top of the cheesecake.
- Return to the oven and bake for an additional 15 minutes.
- Cool before refrigerating for at least 4 hours before serving.
Notes
This cheesecake can be made a day in advance and stored in the fridge. For clean slices, dip your knife in hot water before cutting.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg