Description

This decadent pecan pie cheesecake combines a rich, creamy cheesecake layer with a gooey pecan pie topping over a buttery graham cracker crust—perfect for holidays or special occasions.

Ingredients

Units Scale

1 and 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 and 1/4 cups chopped pecans
3/4 cup light corn syrup
1/2 cup brown sugar, packed
1/4 cup heavy cream
1/4 cup unsalted butter
1 teaspoon vanilla extract

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Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
Beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well. Mix in vanilla and sour cream.
Pour the cheesecake batter over the cooled crust. Bake for 50–60 minutes until center is set. Let cool, then refrigerate for at least 4 hours or overnight.
For the pecan topping, combine pecans, corn syrup, brown sugar, heavy cream, butter, and vanilla in a saucepan over medium heat. Bring to a simmer and cook for 5–7 minutes until thickened.
Cool topping slightly and pour over the chilled cheesecake.
Refrigerate until set before serving.

Notes

Let the cheesecake cool completely before adding the pecan topping.
For clean slices, wipe the knife clean between cuts.
Cheesecake can be made a day ahead for best flavor.

Nutrition

Serving Size: 1 slice
Calories: 610
Sugar: 38g
Sodium: 320mg
Fat: 42g
Saturated Fat: 20g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 52g
Fiber: 2g
Protein: 7g
Cholesterol: 130mg