Pecan Pie Cheesecake
450kcal
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups granulated sugar
- 0.5 cups unsalted butter melted
For the Cheesecake Filling
- 16 oz full-fat cream cheese softened
- 1 cups brown sugar
- 1 cups full-fat sour cream
- 1 tbsp pure vanilla extract
- 1 tbsp fresh lemon juice optional
- 1 tsp ground cinnamon
- 3 large eggs
For the Pecan Topping
- 1 cups pecan halves
- 0.5 cups unsalted butter melted
- 0.5 cups brown sugar
- 0.5 cups heavy cream
- 1 pinch salt
- 0.5 cups light corn syrup
Optional Topping
- 1 cups homemade brown sugar whipped cream
Method
Main Steps
- Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
- Prepare the crust by mixing graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the pan.
- Cream together cream cheese and brown sugar until smooth. Add sour cream, vanilla, lemon juice, and cinnamon; mix until combined.
- Incorporate the eggs one at a time, mixing gently after each addition.
- Pour the cheesecake batter over the prepared crust, smoothing the top.
- Bake for 55–65 minutes, or until slightly jiggly in the center. Cool at room temperature for 30 minutes and then refrigerate for at least 4 hours.
- Create the pecan topping by melting butter and stirring in brown sugar, cream, salt, and corn syrup. Cook until smooth.
- Carefully fold in the pecans and pour the warm topping over the cheesecake just before serving.
- Top with homemade brown sugar whipped cream if desired.
Nutrition
Serving1sliceCalories450kcalCarbohydrates50gProtein6gFat25gSaturated Fat15gPolyunsaturated Fat3gMonounsaturated Fat5gCholesterol120mgSodium300mgPotassium200mgFiber2gSugar35gVitamin A10IUCalcium5mgIron4mg
Notes
For best texture, chill the cheesecake overnight and only add the topping just before serving.