Description
This Pecan Pie Cheesecake combines the creamy richness of cheesecake with the nutty, caramel-like flavor of pecan pie, all on a buttery graham cracker crust and topped with a glossy pecan topping.
Ingredients
- 2 cups graham cracker crumbs
- ⅓ cup light brown sugar, packed
- ½ cup salted butter, melted
- ⅓ cup salted butter
- 1 cup granulated sugar
- 1 cup light corn syrup
- 2 eggs
- 1 tsp vanilla extract
- 1½ cups pecans, chopped
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- ¼ tsp salt
- 1½ Tbsp all-purpose flour
- 1 Tbsp vanilla extract
- 3 eggs
- ½ cup sour cream
- ¼ cup salted butter
- ⅓ cup light brown sugar
- ½ tsp vanilla extract
- ¼ cup heavy cream
- 1 cup roughly chopped pecans
Instructions
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs, brown sugar, and melted butter. Press into a 9-inch springform pan and freeze while preparing the filling.
- To make the pecan pie filling, melt butter, stir in sugar and corn syrup, then whisk in eggs and vanilla. Cook until slightly thickened, stir in chopped pecans, cool slightly, and spread over the crust.
- For the cheesecake layer, beat cream cheese and sugar until smooth. Mix in salt and flour, then add vanilla and eggs one at a time. Fold in sour cream.
- Pour cheesecake mixture over the pecan filling. Wrap pan in foil, place in a water bath, and bake for 1 hour or until the center is slightly jiggly.
- Cool in the oven with the door closed for 30 minutes, then with the door ajar for another 30 minutes. Refrigerate overnight.
- To make the topping, melt butter and brown sugar, simmer, then stir in vanilla, heavy cream, and pecans. Spoon over cheesecake before serving.
Notes
- You can substitute walnuts or a nut mix for pecans.
- Try almond extract instead of vanilla for a twist.
- Use a chocolate or Oreo crust as an alternative.
- Add cinnamon to the cheesecake layer for warmth.
- Add a splash of bourbon to the topping for an adult version.
Nutrition
- Serving Size: 1 slice
- Calories: 670
- Sugar: 46g
- Sodium: 380mg
- Fat: 46g
- Saturated Fat: 20g
- Unsaturated Fat: 23g
- Trans Fat: 1g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 145mg
