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Pecan Pie Cheesecake

Pecan Pie Cheesecake combines the rich, creamy texture of cheesecake with the sweet, nutty flavor of a classic pecan pie.
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Ingredients Equipment Method

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

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)

Method
 

  1. Prepare the graham cracker crust and bake.
  2. Mix the cheesecake filling and bake in a water bath.
  3. Prepare the pecan topping and cool.
  4. Top the cheesecake and refrigerate before serving.