Description
A delightful blend of creamy cheesecake and crunchy pecan pie topping, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 cup pecans, chopped
- 1/2 cup melted butter
- 1 cup sugar
- 3 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and chopped pecans until combined. Press the mixture into the bottom of a springform pan to create a crust.
- Beat together the cream cheese and sugar until smooth. Add vanilla extract and mix in the eggs one at a time.
- Stir in the sour cream until the mixture is silky and smooth.
- Pour the cream cheese mixture over the prepared crust, spreading it evenly.
- Mix brown sugar, corn syrup, and ground cinnamon in another bowl. Pour this mixture on top of the cheesecake layer.
- Bake for about 50-60 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for another hour to set perfectly.
- Cool to room temperature before refrigerating for at least 4 hours or overnight.
- Serve chilled and enjoy!
Notes
Make ahead for best flavor! Store leftovers in an airtight container in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 250mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 110mg