Description
This Decadent Pecan Pie Cheesecake blends rich cheesecake with a sticky pecan topping. Perfect for any occasion.
Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 and 1/2 teaspoons vanilla extract
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 and 1/2 cups pecan halves
Instructions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of a springform pan. Bake for 10 minutes and let cool.
- In a large bowl, beat cream cheese until smooth. Add granulated sugar and mix well. Add sour cream and vanilla extract. Mix in eggs one at a time on low speed until just combined.
- Pour filling over cooled crust. Wrap the pan in foil and place it in a water bath. Bake for 60–70 minutes until the center slightly jiggles. Turn off oven, crack the door, and let it sit inside for 1 hour.
- Remove and refrigerate the cheesecake for at least 4 hours or overnight.
- In a saucepan, combine brown sugar, corn syrup, heavy cream, and butter. Stir and bring to a simmer for 3–4 minutes. Remove from heat. Stir in vanilla, salt, and pecans. Cool slightly.
- Spoon the pecan topping over the chilled cheesecake. Let sit 10–15 minutes before slicing.
Notes
- For best results, refrigerate overnight.
- Use fresh pecans for better flavor.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 40g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg