Pecan Pie Cheesecake Delight (Print Version)
Creamy cheesecake layered with rich pecan pie topping for a sweet, buttery dessert experience.
# What You'll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup melted butter
03 -
1/4 cup granulated sugar
→ Cheesecake
04 -
24 oz cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1 tsp vanilla extract
→ Pecan Topping
08 -
1 cup chopped pecans
09 -
1/2 cup brown sugar
10 -
1/4 cup corn syrup
11 -
2 tbsp butter
12 -
1 tsp vanilla extract
13 -
1/4 cup heavy cream
# Steps to Follow:
01 -
Preheat oven to 350°F. Combine graham cracker crumbs, melted butter, and sugar. Press mixture into bottom of 9-inch springform pan. Bake 10 minutes and cool.
02 -
Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract.
03 -
Pour filling into cooled crust. Bake 55 to 60 minutes until center is almost set. Turn off oven, leave cheesecake inside with door ajar for 1 hour.
04 -
Combine pecans, brown sugar, corn syrup, butter, vanilla extract, and heavy cream in saucepan. Cook over medium heat until thickened, about 5 minutes. Cool slightly.
05 -
Refrigerate cheesecake at least 4 hours or overnight. Spread pecan topping evenly before serving.
# Additional Notes:
01 -
Allowing the cheesecake to cool in the oven and then chill overnight ensures a creamy texture and reduces cracks.