Description
A delightful twist on a classic dessert recipe that combines the rich flavors of pecan pie with the creamy texture of cheesecake.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup pecans, chopped
- 1 cup corn syrup
- ½ cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
- Pour the cream cheese mixture over the crust in the springform pan.
- In another bowl, combine chopped pecans, corn syrup, brown sugar, and cinnamon. Mix well.
- Pour the pecan mixture over the cheesecake layer.
- Bake for 55-60 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Notes
- For a richer flavor, use dark corn syrup.
- Serve with whipped cream for added indulgence.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Creamy Pecan Pie Cheesecake