Description
This Pecan Pie Cheesecake combines creamy cheesecake with rich, gooey pecan topping on a crunchy graham cracker crust, making it irresistible for any occasion.
Ingredients
- Graham cracker crumbs
- Light brown sugar
- Butter
- Granulated sugar
- Corn syrup
- Eggs
- Chopped pecans
- Cream cheese
- All-purpose flour
- Heavy cream
- Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan.
- Make the crust by mixing graham cracker crumbs, light brown sugar, and melted butter; press into the pan and bake for 10 minutes.
- Prepare the pecan filling by melting butter, sugar, and corn syrup; whisk in eggs and then stir in pecans and vanilla, and pour into the crust.
- In a stand mixer, beat cream cheese until fluffy, mix in sugar and flour, then add cream and eggs, careful not to overmix.
- Pour cheesecake batter over the pecan filling and bake at 350°F (175°C) for 15 minutes, then reduce to 200°F (93°C) for 50-55 minutes.
- Cool in the oven for 15-20 minutes, then fully cool on a wire rack and refrigerate for at least 6 hours before serving.
- Prepare the topping with melted butter, brown sugar, and heavy cream; fold in toasted pecans and pour over the chilled cheesecake before serving.
Notes
Using room temperature ingredients helps achieve a smoother batter.
For a gluten-free option, substitute with gluten-free graham crackers.
Store leftovers in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg