Pecan Pie Cheesecake Recipe Irresistible and Easy

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cup unsalted butter, melted
• 3 tablespoons brown sugar
• 1 pinch salt
• 16 oz cream cheese, softened
• 0.75 cup granulated sugar
• 0.25 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 cup pecans, chopped
• 0.75 cup light corn syrup
• 0.5 cup brown sugar
• 2 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 1 pinch salt

Instructions

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray.
2. In a mixing bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt. Mix until well blended and crumbly. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then cool.
3. In a large bowl, beat the softened cream cheese with an electric mixer until creamy. Gradually add the granulated sugar, mixing until fully incorporated.
4. Add sour cream, eggs, vanilla extract, and cinnamon. Mix until smooth and well combined, scraping down the sides of the bowl as necessary.
5. Pour the cheesecake filling over the crust in the springform pan, spreading evenly.
6. Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
7. While the cheesecake cools, in a medium bowl, mix together the chopped pecans, corn syrup, brown sugar, melted butter, vanilla extract, and salt until combined.
8. Pour the pecan mixture evenly over the cooled cheesecake.
9. Return the cheesecake to the oven and bake for an additional 10-15 minutes to set the pecan topping.
10. Remove the cheesecake from the oven and let it cool to room temperature. Transfer it to the refrigerator and chill for at least 4 hours (or overnight) for the best flavor and texture.
11. Once chilled, carefully remove the sides of the springform pan. Slice the cheesecake and serve cold.