Pecan Pie Cheesecake
A delightful blend of rich cheesecake and sweet pecan pie, perfect for special occasions and holiday gatherings.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
For the cheesecake filling
- 3 packages (8 oz) cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
For the pecan topping
- 1 cup pecans, chopped
- 1/2 cup corn syrup
- 1 cup brown sugar
- 1 tsp cinnamon
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of a 9-inch springform pan to form a crust.
- In a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla, mixing until well combined.
- Add eggs one at a time, mixing well after each addition. Stir in sour cream.
- Pour the cream cheese mixture over the crust in the pan.
- In another bowl, mix chopped pecans, brown sugar, corn syrup, and cinnamon. Pour this mixture over the cheesecake before baking.
Baking
- Bake for about 50-60 minutes or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
Serve chilled, and consider offering whipped cream or a sprinkle of extra chopped pecans on top. Store leftovers in an airtight container in the refrigerator for about 5-7 days.