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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 3 tablespoons brown sugar - Pinch of salt

Pecan Pie Cheesecake Recipe

Indulge in the ultimate dessert with this Pecan Pie Cheesecake Recipe that perfectly blends creamy cheesecake and crunchy pecans! This easy-to-follow recipe is ideal for impressing family and friends without spending hours in the kitchen. From the delectable graham cracker crust to the sweet pecan topping, every bite is a taste of heaven. Click through to explore the full recipe and elevate your dessert game today!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

3 tablespoons brown sugar

Pinch of salt

For the Cheesecake Filling:

16 oz cream cheese, softened

¾ cup granulated sugar

¼ cup sour cream

3 large eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

For the Pecan Topping:

1 cup pecans, chopped

¾ cup light corn syrup

½ cup brown sugar

2 tablespoons unsalted butter, melted

2 teaspoons vanilla extract

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray.

    Make the Crust: 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.

      Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until creamy. Gradually add the granulated sugar, mixing until fully incorporated.

        Add Other Ingredients: Add sour cream, eggs, vanilla extract, and cinnamon. Mix until smooth and well combined, scraping down the sides of the bowl as necessary.

          Pour the Filling: Pour the cheesecake filling over the crust in the springform pan, spreading evenly.

            Bake the Cheesecake: 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.

              Make the Pecan Topping: 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.

                Add the Topping: Pour the pecan mixture evenly over the cooled cheesecake.

                  Bake Again: Return the cheesecake to the oven and bake for an additional 10-15 minutes to set the pecan topping.

                    Cool and Chill: 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.

                      Serve: Once chilled, carefully remove the sides of the springform pan. Slice the cheesecake and serve cold.

                        Prep Time: 20 minutes | Total Time: 6 hours (including chill) | Servings: 12

                          - Presentation Tips: Serve slices drizzled with caramel sauce and a sprinkle of extra chopped pecans for added visual appeal.