Pecan Pie Cheesecake
Pecan Pie Cheesecake combines the rich, creamy texture of cheesecake with the sweet, nutty flavor of a classic pecan pie.
Equipment
- 9-inch springform pan
- Electric mixer (hand or stand)
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Foil (for wrapping the pan)
- Small saucepan (for the pecan topping)
Ingredients
- For the Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted
- For the Cheesecake Filling
- 4 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- For the Pecan Topping
- 1 cup pecan halves
- ½ cup unsalted butter
- ½ cup brown sugar packed
- ¼ cup light corn syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the graham cracker crust and bake.
- Mix the cheesecake filling and bake in a water bath.
- Prepare the pecan topping and cool.
- Top the cheesecake and refrigerate before serving.