Pecan Pie Cheesecake
A delightful dessert combining the rich flavors of traditional pecan pie with creamy cheesecake, perfect for gatherings or special occasions.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Cheesecake Filling
- 2 packages cream cheese, softened Each package is 8 oz
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Pecan Filling
- 1 cup chopped pecans Toast for richer flavor if desired
- 1 cup light corn syrup
- ½ cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and sour cream until mixed.
- In another bowl, combine chopped pecans, corn syrup, brown sugar, flour, and cinnamon. Mix this well.
Baking
- Pour the cream cheese mixture over the crust, then layer the pecan filling on top.
- Bake in the preheated oven for about 60 minutes, or until the center is set.
- Turn off the oven and let the cheesecake cool inside for an hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Serve chilled with whipped cream or extra pecans. It can be stored in the refrigerator for 4 to 5 days or frozen for up to 2 months. Make sure to defrost in the fridge before serving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 15gSodium: 350mgFiber: 2gSugar: 25g
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