Description
A delightful fusion of creamy cheesecake and classic pecan pie, perfect for holiday celebrations and family gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- ½ cup melted butter
- 2 tablespoons sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 ½ cups chopped pecans
- ½ cup corn syrup
- ¼ cup brown sugar
- 2 tablespoons butter
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press evenly into the bottom of a 9-inch springform pan and bake for 8-10 minutes until golden. Let cool.
- In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add brown sugar, then mix in eggs one at a time. Stir in vanilla extract and heavy cream.
- Pour cheesecake filling into the cooled crust and smooth with a spatula. Bake for 50-60 minutes until the center slightly jiggles.
- While baking, toast pecans in a skillet until fragrant, about 5 minutes. In a saucepan, combine corn syrup, brown sugar, and butter, stirring until melted. Fold in toasted pecans.
- After cheesecake cools, spread pecan mixture on top and refrigerate for at least 4 hours, preferably overnight.
- To serve, run a knife around the edge of the pan, remove sides, slice, and enjoy!
Notes
To prevent cracks, consider using a water bath while baking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg
Keywords: cheesecake, pecan pie, holiday dessert, creamy dessert