Description
A delightful blend of creamy cheesecake and sweet pecan pie, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups pecans, chopped
- 1/2 cup corn syrup
- 1/4 cup heavy cream
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter in a bowl. Press this mix into the bottom of a springform pan.
- Beat the cream cheese and brown sugar until smooth in a large bowl.
- Add in the granulated sugar, eggs, and vanilla extract, mixing until everything is well combined.
- Fold in the chopped pecans gently.
- Pour the cheesecake mixture over the crust in your springform pan.
- Bake for 50-60 minutes or until the cheesecake is set.
- Combine corn syrup, heavy cream, and melted butter in a saucepan for the topping. Stir in the remaining pecans and cook until syrupy.
- Once the cheesecake cools, top it with the pecan topping.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
For best results, ensure cream cheese is softened to room temperature. Chill completely before adding topping.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg