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Pecan Pie Cheesecake

A rich and creamy Pecan Pie Cheesecake topped with a sweet pecan layer, hugged by a crunchy graham cracker crust.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 6 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs Choose a brand that's organic for better flavor.
  • 0.25 cup ¼ cup granulated sugar
  • 0.5 cup ½ cup unsalted butter, melted Make sure it’s at room temperature.
For the Cheesecake Filling
  • 24 oz 24 oz cream cheese, softened Philadelphia is always a reliable choice.
  • 0.75 cup ¾ cup granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract Use high-quality vanilla for enhanced flavor.
  • 3 large 3 large eggs Preferably organic.
For the Pecan Topping
  • 1 cup 1 cup pecans, chopped
  • 0.5 cup ½ cup light corn syrup
  • 0.25 cup ¼ cup brown sugar
  • 2 tablespoons 2 tablespoons unsalted butter

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) while you prepare the crust.
  2. In a medium bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden. Allow it to cool while you work on the filling.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and vanilla, mixing until fully incorporated. Add eggs one at a time, blending well after each addition.
  4. Carefully pour the cheesecake filling into the cooled crust, smoothing the top with a spatula. Bake for 50-60 minutes, until the edges look firm but the center is slightly jiggly. The color should be a pleasant golden hue.
  5. Turn off the oven and crack the door open, allowing the cheesecake to cool for an hour inside.
  6. In a small saucepan, combine chopped pecans, corn syrup, brown sugar, and butter. Bring to a gentle simmer, then pour this mixture over the cooled cheesecake.
  7. Refrigerate the cheesecake for at least 4-6 hours or overnight for the best flavor.

Notes

For a successful cheesecake, ensure all ingredients are at room temperature. Store any leftovers tightly wrapped in the refrigerator for up to 5 days.