Pecan Pie Cheesecake
A creamy cheesecake base topped with rich pecan pie filling, perfect for any festive occasion or cozy dinner.
Ingredients
For the crust
- 1 cup Crushed graham cracker crumbs
- 1/4 cup Melted butter
For the cheesecake filling
- 2 packages Softened cream cheese Bring to room temperature for best results.
- 3/4 cup Granulated sugar
- 1/2 teaspoon Vanilla extract
- 3 large Eggs Add one at a time.
For the pecan topping
- 1 cup Light corn syrup
- 1 cup Brown sugar
- 1 pinch Salt
- 2 cups Chopped pecans Use quality pecans.
- 1/2 teaspoon Vanilla extract
Instructions
Preparation
- Preheat your oven to 325 degrees F.
- In a large bowl, combine the crushed graham cracker crumbs and melted butter until it resembles wet sand.
- Firmly press the crumb mixture into the bottom of a 9-inch springform pan.
- In another bowl, beat the softened cream cheese until light and airy.
- Gradually add the granulated sugar, mixing until creamy.
- Stir in the vanilla extract until fully combined.
- Beat in the eggs, one at a time, ensuring a smooth batter.
- Pour the cheesecake mixture over the pressed crust, spreading evenly.
Pecan Filling
- In a saucepan, combine the light corn syrup and brown sugar over medium heat, stirring until bubbling.
- Remove from heat and mix in the chopped pecans and vanilla extract until all the pecans are evenly coated.
- Carefully pour the pecan filling over the cheesecake batter.
Baking
- Place the springform pan in the oven and bake for 1 hour.
- Let cool slowly in the oven with the door ajar to prevent cracks.
Notes
For an extra flavor boost, add a pinch of cinnamon to the crust. You can freeze the cheesecake for up to three months.