Description
This Pecan Pie Cheesecake combines the best of two desserts into one delicious treat. With its creamy filling and rich pecan topping, it’s ideal for family gatherings and special occasions.
Ingredients
- Graham Cracker Crumbs
- Light Brown Sugar
- Butter (Melted)
- Granulated Sugar
- Corn Syrup
- Large Eggs
- Chopped Pecans
- Vanilla Extract
- Cream Cheese
Instructions
- Preheat oven to 350°F and prepare a 9” springform pan.
- Make the crust with graham cracker crumbs, light brown sugar, and melted butter, then bake for 10 minutes.
- Prepare the pecan filling in a saucepan with melted butter, sugar, and corn syrup; mix in eggs and pecans.
- In a stand mixer, make the cheesecake filling, combining cream cheese, sugar, flour, and eggs.
- Pour cheesecake mixture over pecan filling and bake at 350°F for 15 minutes, then reduce temperature to 200°F and bake for 50-55 minutes.
- Cool gradually in the oven, then refrigerate for at least 6 hours.
- Prepare pecan topping and pour over chilled cheesecake before serving.
Notes
For a gluten-free version, use gluten-free graham crackers.
Allow cheesecake to cool in the oven to prevent cracks.
Store leftovers in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg