Description
This Pecan Pie Cheesecake is a delightful blend of creamy cheesecake and gooey pecan pie filling. Its easy prep and irresistible flavor make it perfect for any gathering or a weeknight treat.
Ingredients
- Graham cracker crumbs
- Light brown sugar
- Butter
- Granulated sugar
- Corn syrup
- Eggs
- Chopped pecans
- Vanilla extract
- Cream cheese
- All-purpose flour
- Heavy cream
Instructions
- Preheat oven to 350°F and prepare a 9” springform pan.
- Make the crust by mixing graham cracker crumbs, brown sugar, and melted butter; press into the pan and bake for 10 minutes.
- Prepare the pecan filling by heating butter, sugar, and corn syrup; whisk in eggs and stir in pecans and vanilla.
- Make the cheesecake filling by beating cream cheese, sugar, flour, heavy cream, and eggs until smooth; pour over pecan layer.
- Bake for 15 minutes at 350°F, then reduce temperature to 200°F and bake for 50-55 minutes.
- Cool the cheesecake in the oven, then refrigerate for at least 6 hours.
- Prepare pecan topping by melting butter and brown sugar; stir in heavy cream and pecans, then pour over cheesecake.
Notes
Use room temperature cream cheese for a smooth filling.
Don’t rush the cooling process to prevent cracks in the cheesecake.
Make the cheesecake a day in advance for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg