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Delightful Pecan Pie Cheesecake Recipe to Savor

Pecan Pie Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter melted
  • 4 8 oz packages cream cheese, softened
  • 1 cup brown sugar packed
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup pecans chopped
  • 1 cup corn syrup
  • 1 tsp salt

Method
 

  1. Preheat the oven to 325°F (163°C).
  2. Prepare the crust by combining graham cracker crumbs, sugar, and melted butter in a bowl.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
  4. Bake the crust for 10 minutes, then allow it to cool.
  5. In a large bowl, beat the softened cream cheese until smooth and creamy.
  6. Add the brown sugar and granulated sugar, mixing until well combined.
  7. Add the eggs, one at a time, mixing on low speed after each addition.
  8. Mix in the vanilla extract and salt, ensuring everything is combined thoroughly.
  9. Pour the filling over the cooled crust, smoothing the top with a spatula.
  10. Bake for 55-60 minutes or until the center is just set and slightly jiggles.
  11. While the cheesecake is baking, prepare the pecan topping by combining chopped pecans, corn syrup, and salt in a bowl.
  12. Remove the cheesecake from the oven and pour the pecan mixture over the top, spreading it evenly.
  13. Return the cheesecake to the oven and bake for an additional 15 minutes.
  14. Turn off the oven and leave the cheesecake inside for another hour to cool gradually.
  15. Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.
  16. Slice and serve the cheesecake, optionally topped with whipped cream or additional pecans.