Description
Indulge in the ultimate dessert mashup with this decadent Pecan Pie Cheesecake. Creamy cheesecake meets rich pecan pie topping in a show-stopping treat that’s perfect for any special occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the pecan pie topping:
- 1 cup light brown sugar
- 1/2 cup light corn syrup
- 1/3 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with foil and lightly grease the inside.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
- Make the filling: Beat cream cheese until smooth. Add sugar, sour cream, and vanilla; mix. Add eggs one at a time, then pour over crust.
- Bake: Place the pan in a water bath and bake for 55–65 minutes. Cool in the oven.
- Prepare the topping: Cook brown sugar, corn syrup, cream, and butter. Stir in vanilla and pecans. Pour over cheesecake.
- Chill: Refrigerate for at least 4 hours before serving.
Notes
- You can make the cheesecake a day in advance for best flavor and easier slicing.
- Use a sharp knife dipped in hot water to cut clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 42 g
- Sodium: 320 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 125 mg
