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Indulge in Pecan Pie Cheesecake Delights

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

Ingredients

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • 2 cups cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans toasted
  • 1 cup corn syrup
  • ½ cup packed brown sugar

Instructions

  • Prepare the crust by mixing the graham cracker crumbs and melted butter.
  • Pre-bake the crust at 350°F (175°C) for 8-10 minutes.
  • In a large mixing bowl, beat the cream cheese until smooth.
  • Gradually add the granulated sugar and brown sugar, mixing until combined.
  • Add the eggs one at a time, mixing well after each addition.
  • Stir in the vanilla extract and ground cinnamon until combined.
  • Pour the cheesecake batter into the pre-baked crust.
  • Bake the cheesecake at 325°F (160°C) for approximately 60-70 minutes.
  • While the cheesecake is baking, prepare the pecan topping by combining corn syrup, sugars, and pecans.
  • Remove the cheesecake from the oven and pour the pecan topping over it evenly.
  • Return the cheesecake to the oven and bake for an additional 15-20 minutes.
  • Allow the cheesecake to cool before refrigerating for at least 4 hours, preferably overnight.