Description

A rich and indulgent dessert that combines the creamy smoothness of cheesecake with the sweet, nutty crunch of classic pecan pie. Perfect for holidays and special occasions.

Ingredients

Units Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup melted butter
3 (8 oz) packages cream cheese, softened
1 cup light brown sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/4 tsp salt
1 cup chopped pecans
1 cup light corn syrup
1/2 cup packed brown sugar
1/4 cup heavy cream
1/4 cup unsalted butter
1 tsp vanilla extract (for topping)
1/4 tsp salt (for topping)

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Instructions

Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press mixture into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat softened cream cheese and brown sugar until smooth. Add eggs one at a time, beating well after each. Add sour cream, vanilla extract, and salt. Mix until combined.
Pour the cheesecake batter over the crust and smooth the top. Bake for 50–60 minutes or until the center is set. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
To make the pecan topping, combine chopped pecans, corn syrup, brown sugar, heavy cream, and butter in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5–7 minutes, stirring often. Remove from heat and stir in vanilla extract and salt.
Let topping cool slightly, then pour over the chilled cheesecake before serving.

Notes

Ensure all cheesecake ingredients are at room temperature for a smooth filling.
Chilling overnight gives the best texture and flavor.
Pecan topping can be made ahead and reheated gently before serving.
Use a water bath for even baking and to prevent cracking.

Nutrition

Serving Size: 1 slice
Calories: 580
Sugar: 38g
Sodium: 280mg
Fat: 40g
Saturated Fat: 18g
Unsaturated Fat: 18g
Trans Fat: 0.5g
Carbohydrates: 50g
Fiber: 2g
Protein: 7g
Cholesterol: 120mg