Description
This Pecan Pie Cheesecake combines the best of both worlds: the creamy texture of cheesecake and the nutty sweetness of pecan pie.
Ingredients
Scale
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- For the cheesecake:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- For the topping:
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs and melted butter; press into the bottom of a springform pan.
- Beat cream cheese and sugar until smooth; add vanilla and eggs one at a time.
- Pour cheesecake mixture over crust and bake for 55-60 minutes.
- For topping, combine pecans, brown sugar, butter, and cream in a saucepan; cook until thickened.
- Spread topping over cooled cheesecake.
Notes
Store in refrigerator for up to 5 days.
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 7g