Description
Indulge in this rich Pecan Pie Cheesecake that combines the creamy texture of cheesecake with the sweet, nutty flavor of pecan pie.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar, divided
- 2 (8-ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup pecans, chopped
- 1 cup light corn syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat your oven to 325°F.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add ¾ cup of granulated sugar and continue to beat until well combined. Add the vanilla extract and mix until incorporated.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix. Stir in the sour cream until smooth.
- Pour the cream cheese mixture over the cooled crust in the springform pan.
- In a separate bowl, mix the chopped pecans, remaining ¼ cup of sugar, corn syrup, ground cinnamon, and salt. Spoon this mixture over the cream cheese layer.
- Bake the cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate for at least 4 hours or overnight before serving.
Notes
- For a richer flavor, try adding a tablespoon of bourbon to the pecan topping mixture.
- You can also substitute the graham cracker crust with an Oreo crust for a chocolatey twist.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg