Pecan Pie Cheesecake
A delightful combination of cheesecake and pecan pie, this dessert is rich, creamy, and perfect for gatherings.
Ingredients
For the crust
- 1.5 cups Graham cracker crumbs
- 0.25 cups Sugar
- 0.5 cups Unsalted butter, melted
For the cheesecake filling
- 32 ounces Cream cheese, softened (4 packages) Make sure it's at room temperature.
- 1 cups Brown sugar
- 1 teaspoon Vanilla extract
- 4 large Eggs At room temperature.
For the pecan topping
- 1 cup Pecans, chopped
- 1 cups Corn syrup
- 0.5 cups Sugar
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until moistened. Press the mixture into the bottom of a springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add brown sugar and vanilla, mixing until well combined.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour the cheesecake filling over the crust in the springform pan.
- In a separate bowl, mix chopped pecans, corn syrup, and sugar. Layer this mixture over the cheesecake filling.
Baking
- Bake in the preheated oven for 55 to 60 minutes, until set with a slight jiggle in the middle.
Cooling
- Let the cheesecake cool on a wire rack for about an hour, then refrigerate for at least 4 hours.
Serving
- Slice the cheesecake and serve plain or topped with whipped cream.
Notes
Ensure ingredients are at room temperature for the best texture. Consider using a water bath for a creamier cheesecake, and chill thoroughly for optimal flavor.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 15gSodium: 300mgFiber: 1gSugar: 35g
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