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Pecan Pie Cheesecake

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A decadent dessert that combines the creamy richness of cheesecake with the nutty sweetness of pecan pie.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pecans, chopped
  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
  3. In another bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour this cheesecake filling over the prepared crust.
  4. In a saucepan, combine chopped pecans, brown sugar, corn syrup, butter, vanilla, and salt. Bring this mixture to a boil, then reduce heat and simmer until it thickens slightly.
  5. Pour the pecan mixture over the cheesecake filling evenly. Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set.
  6. Once baked, allow the cheesecake to cool down before transferring it to the refrigerator. Chill for at least 4 hours before serving.

Notes

Serve chilled with whipped cream or additional chopped pecans. Can be made in advance and stored for up to 5 days in an airtight container.

Nutrition

Find it online: https://voxrecipes.com/pecan-pie-cheesecake/