Description
A delightful combination of traditional pecan pie and creamy cheesecake, perfect for special occasions and family gatherings.
Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ½ cup unsalted butter (melted)
- ¼ cup sugar
- 16 oz cream cheese (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pecans (chopped)
- ¾ cup light corn syrup
- ¾ cup brown sugar
- 3 tbsp unsalted butter (melted)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (163°C).
- Combine the crushed graham crackers, melted butter, and sugar in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Beat the softened cream cheese until smooth. Gradually add in the granulated sugar, mixing until creamy. Add the eggs one at a time, mixing thoroughly after each addition. Finally, stir in the vanilla extract.
- Pour the cheesecake mixture over the prepared crust, smoothing it with a spatula.
- Combine chopped pecans, corn syrup, brown sugar, melted butter, and vanilla extract in a separate bowl. Pour the pecan mixture over the cheesecake layer.
- Bake for about 1 hour, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside to cool for another hour.
- Chill in the refrigerator for at least 4 hours, or overnight for best results.
- Remove the sides of the springform pan and serve with whipped cream and a sprinkle of chopped pecans.
Notes
For a gluten-free version, use gluten-free cookies instead of graham crackers. You can also customize flavors with spices or chocolate.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg