Description
A luscious Pecan Pie Cheesecake combining creamy cheesecake with a rich, caramelized pecan topping, perfect for any occasion!
Ingredients
Scale
- 2 ½ cups graham cracker crumbs
- ⅓ cup (76g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup (200g) brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (240ml) heavy cream
- 1 ½ cups pecans, chopped
- ⅓ cup (100g) corn syrup
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press into a 9-inch springform pan and bake for 10 minutes.
- In a large bowl, beat cream cheese and brown sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract, salt, and heavy cream until smooth.
- Pour cheesecake filling into the cooled crust. Bake for 55-60 minutes until edges are set and the center slightly jiggles.
- For the pecan topping, heat pecans, corn syrup, and brown sugar in a saucepan over medium heat, stirring until bubbly. Let cool slightly.
- Once the cheesecake has cooled, pour the pecan topping over it and spread evenly. Refrigerate for at least 4 hours before serving.
Notes
For best results, allow the cheesecake to cool gradually. Use a water bath to prevent cracks. Store leftovers in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 280mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
Keywords: pecan pie cheesecake, holiday dessert, creamy cheesecake, caramel pecan topping