Description
A decadent fusion of creamy cheesecake and rich pecan pie, creating the ultimate dessert experience.
Ingredients
Scale
- Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- Pecan Pie Topping:
- 1 cup light corn syrup
- 3/4 cup light brown sugar
- 3 large eggs
- 2 cups pecan halves
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- For the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan. Bake for 10 minutes and let cool.
- For the filling: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time, then mix in sour cream. Pour over crust.
- Bake for 50-60 minutes or until center is set. Let cool.
- For the topping: In a bowl, whisk corn syrup, brown sugar, eggs, melted butter, and vanilla. Stir in pecans. Pour over cooled cheesecake.
- Bake for an additional 40-50 minutes. Cool completely and refrigerate for at least 4 hours before serving.
Notes
For best results, use fresh pecans and ensure the cheesecake is fully chilled before slicing.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 30g
- Fat: 48g
- Carbohydrates: 45g
- Protein: 10g