Pecan Pie Cheesecake
A delightful dessert that combines the rich flavors of pecan pie with the creamy texture of cheesecake, perfect for gatherings or indulging yourself.
Ingredients
Crust Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Ingredients
- 1 cup sugar
- 1 package (8 oz) cream cheese, softened Make sure it's at room temperature.
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pecans, chopped Toast lightly for more flavor, if desired.
- 1 cup corn syrup
- 1/2 cup brown sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter; press into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Then, add sugar, vanilla extract, and eggs one at a time, beating well after each addition.
- Stir in the chopped pecans and pour the cheesecake mixture over the crust.
Baking
- In a separate bowl, mix corn syrup and brown sugar together. Pour this mixture over the cheesecake.
- Bake for 50-60 minutes until set.
- Cool, then refrigerate for a few hours before serving.
Notes
Store leftover cheesecake in the refrigerator for up to a week. It can also be frozen for up to 3 months. Just thaw in the fridge before serving.