Easy Pecan Pie Cheesecake Recipe
This delightful pecan pie cheesecake combines the classic pecan pie with a creamy cheesecake, creating a divine dessert perfect for special occasions and holidays.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs for the crust
- 0.5 cup unsalted butter melted, for the crust
- 1 tablespoon granulated sugar for the crust
- 32 oz cream cheese softened
- 1 cup brown sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1.5 cups pecans chopped
- 1 cup light corn syrup
- 0.5 cup heavy cream
Instructions
Preparation Steps
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth. Gradually add the brown sugar, beating until well combined. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Pour the cream cheese mixture over the prepared crust. Bake for 55-60 minutes until the center is set.
- Meanwhile, in a saucepan over medium heat, combine pecans, corn syrup, and heavy cream. Cook while stirring until the mixture begins to bubble. Remove from heat and let cool slightly.
- Once the cheesecake is baked, remove from oven and pour the pecan mixture on top. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
Make sure to give the cheesecake enough time to chill for the best texture. Serve with whipped cream if desired.