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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup brown sugar

Pecan Pie Cheesecake Recipe

Elevate your dessert game with this irresistible Pecan Pie Cheesecake Recipe! This delightful treat combines creamy cheesecake and crunchy pecan pie topping, making it the perfect dessert for any occasion. Follow our simple step-by-step instructions and tips to create this crowd-pleaser that will impress your guests. Ready to indulge in this delicious masterpiece? Click through and discover how to make your new favorite treat!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

For the cheesecake filling:

24 oz cream cheese, softened

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

For the pecan pie topping:

1 cup pecan halves

¾ cup light corn syrup

¾ cup brown sugar

3 tablespoons unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Prepare the crust: Preheat your oven to 325°F (163°C). In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let it cool.

    Make the cheesecake filling: In a large bowl, mix the softened cream cheese and granulated sugar using an electric mixer on medium speed until smooth and creamy. Gradually add the eggs, one at a time, mixing until just combined. Stir in the vanilla extract.

      Combine layers: Pour half of the cheesecake mixture over the cooled crust. Then, layer the remaining cheesecake filling on top of that. Use a spatula to spread evenly.

        Bake the cheesecake: Bake the cheesecake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake sit inside for one hour with the door ajar. This helps prevent cracking. Remove it from the oven and cool to room temperature, then refrigerate for at least 4 hours (or overnight) to fully set.

          Prepare the pecan topping: In a medium bowl, combine the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt. Mix until smooth. Stir in the pecan halves until they are well coated.

            Finish the cheesecake: Once the cheesecake has set, pour the pecan topping evenly over the cheesecake. Spread it out gently with a spatula.

              Final bake: Preheat the oven to 350°F (175°C). Return the cheesecake to the oven and bake for an additional 25-30 minutes until the pecan topping is bubbly and golden.

                Cool and serve: Allow the cheesecake to cool to room temperature. Once cooled, refrigerate for an additional hour before serving to allow the flavors to meld.

                  - Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12 slices

                    - Presentation Tips: Decorate the top with additional pecan halves if desired, and serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.