Print

Pecan Pie Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful blend of creamy cheesecake and crunchy pecan pie topped with a sweet syrup.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup chopped pecans
  • 1 cup light corn syrup
  • ¼ cup brown sugar
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes and let it cool.
  3. In another bowl, beat the cream cheese until smooth. Add the granulated sugar and vanilla, mixing until well combined.
  4. Add the eggs one at a time, mixing well after each addition. Pour the cheesecake mixture over the cooled crust.
  5. In a saucepan over medium heat, combine chopped pecans, corn syrup, brown sugar, butter, and vanilla. Cook until the mixture is bubbly.
  6. Pour the pecan mixture over the cheesecake layer.
  7. Bake for about 55-65 minutes, or until the cheesecake is set but still slightly jiggly in the center.
  8. Let it cool completely, then refrigerate for at least 4 hours before serving.

Notes

Pairs beautifully with whipped cream or vanilla ice cream. Store leftovers tightly covered in the fridge for up to a week.

Nutrition

Find it online: https://pinrecipezbylinaa.com/pecan-pie-cheesecake/

Scroll to Top