Pecan Pie Cheesecake
Ingredients:
For the Pecan Pie Layer:
1 cup chopped pecans
1 cup dark corn syrup
1/2 cup brown sugar
1/4 cup unsalted butter
2 large eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
For the Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/2 teaspoon vanilla extract
For the Pecan Topping:
1 cup whole pecan halves
1/2 cup brown sugar
1/4 cup unsalted butter
1/4 cup heavy cream
1/2 teaspoon vanilla extract
Directions:
Prepare the Crust:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of the springform pan to form an even crust. Bake for 8-10 minutes, then let it cool.
Make the Pecan Pie Layer:
In a medium saucepan, combine the chopped pecans, corn syrup, brown sugar, butter, beaten eggs, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 8-10 minutes.
Pour the pecan mixture over the cooled crust, spreading it evenly. Set aside while preparing the cheesecake filling.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Blend in the sour cream and vanilla extract until fully combined.
Pour the cheesecake filling over the pecan pie layer in the springform pan. Smooth the top with a spatula.
Bake the Cheesecake:
Wrap the bottom of the springform pan with aluminum foil to prevent water from leaking in. Place the pan in a large roasting dish and fill the dish with about 1 inch of hot water to create a water bath.
Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Then, remove it from the water bath and refrigerate for at least 4 hours or overnight.
Make the Pecan Topping:
In a medium saucepan, combine the brown sugar, butter, and heavy cream over medium heat. Stir until the butter melts and the mixture begins to bubble, about 3-4 minutes. Remove from heat and stir in the vanilla extract.
Add the pecan halves and stir to coat. Let the mixture cool slightly before pouring over the chilled cheesecake.
Assemble and Serve:
Once the cheesecake has fully chilled, carefully remove the sides of the springform pan. Pour the pecan topping evenly over the top of the cheesecake. Serve chilled and enjoy!
Prep Time: 30 minutes | Cook Time: 1 hour 15 minutes | Chill Time: 4 hours
Total Time: 5 hours 45 minutes
Servings: 12 slices