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Pecan Pie Cheesecake

A delightful fusion of rich cheesecake and crunchy pecan pie topped with caramel, perfect for any occasion.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
For the cheesecake filling
  • 3 packages (8 oz) cream cheese, softened
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 3 large eggs
For the pecan topping
  • 1 cup pecans, chopped
  • ½ cup corn syrup
  • 3 tbsp unsalted butter for the pecan topping

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form a crust.
  3. In a large mixing bowl, beat the softened cream cheese and brown sugar until smooth. Add the vanilla extract and mix well.
  4. Gradually mix in the eggs, one at a time, beating well after each addition until creamy and smooth.
  5. Pour the cheesecake filling over the prepared crust and spread it out evenly.
Topping and Baking
  1. In a small saucepan, combine the chopped pecans, corn syrup, and butter. Cook on low heat until the mixture is bubbly.
  2. Pour the pecan mixture over the cheesecake filling, spreading evenly.
  3. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Let it cool before refrigerating for at least 4 hours or overnight for best results.
  4. Once chilled, slice, serve, and enjoy!

Notes

For the best experience, serve with fresh berries or a scoop of vanilla ice cream. Ensure all ingredients are at room temperature, especially cream cheese, for easier blending. Consider freezing leftovers for longer storage.