Description
A delicious fusion of pecan pie and cheesecake, perfect for holidays and special occasions.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 2 tbsp butter
- 1 tsp vanilla extract
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Pour the cheesecake batter into the cooled crust. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- In a saucepan, combine chopped pecans, brown sugar, corn syrup, butter, vanilla extract, and heavy cream. Cook over medium heat for about 5 minutes until the mixture thickens. Let it cool slightly.
- Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, spread the pecan topping over the cheesecake.
Notes
Make sure the cream cheese is well softened to avoid lumps. For a smoother texture, beat the batter until creamy. Allowing the cheesecake to cool in the oven helps prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: pecan pie, cheesecake, dessert, holiday dessert, sweet treat