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Melt-in-Your-Mouth Pecan Pie Cheesecake

A delightful fusion of creamy cheesecake and the rich, nutty flavors of pecan pie, perfect for special occasions or satisfying your sweet tooth.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition

Ingredients
  

Crust
  • 2 cups graham cracker crumbs This will form the base of your cheesecake, providing a crunchy texture.
  • 1/2 cup unsalted butter, melted The melted butter helps bind the crumbs together for a sturdy crust.
  • 1/4 cup granulated sugar This adds a touch of sweetness to the crust.
Filling
  • 2 packages (8-ounce) cream cheese, softened Cream cheese is the star of the filling, giving it that rich and creamy consistency.
  • 1 cup granulated sugar This sweetens the cheesecake filling, balancing the flavors.
  • 1 teaspoon vanilla extract Vanilla enhances the overall flavor of the cheesecake.
  • 3 large eggs Eggs help set the cheesecake, giving it structure.
  • 1 cup sour cream Sour cream adds creaminess and a slight tang to the filling.
  • 1 cup pecans, chopped Chopped pecans provide that classic pecan pie flavor and crunch.
  • 1 cup light corn syrup This ingredient adds sweetness and helps create a gooey topping.
  • 1/2 cup brown sugar Brown sugar adds depth and richness to the pecan topping.
  • 1 teaspoon ground cinnamon Cinnamon brings warmth and enhances the nutty flavors.
  • 1/4 teaspoon salt A pinch of salt balances the sweetness and enhances the flavors.

Equipment

  • 9-inch springform pan

Method
 

  1. Preheat your oven to 325°F. In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
  2. In a large mixing bowl, beat softened cream cheese with 1 cup of granulated sugar and vanilla extract until smooth. Add eggs one at a time, mixing well after each addition. Mix in sour cream until well blended.
  3. In a separate bowl, combine chopped pecans, light corn syrup, brown sugar, ground cinnamon, and salt. Stir until pecans are well coated.
  4. Pour the cheesecake filling over the cooled crust. Spoon the pecan mixture over the cream cheese layer, distributing it evenly.
  5. Bake for 50-60 minutes, until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
  6. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Nutrition

Calories: 450kcalProtein: 6gSodium: 300mg

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