Pecan Pie Cheesecake is a rich and indulgent dessert that combines two classic desserts into one delicious treat. The graham cracker crust provides a crunchy base for the creamy and tangy cheesecake layer, while the pecan pie layer adds a sweet and nutty flavor. This dessert can be customized by using different nuts such as walnuts or almonds. Enjoy this decadent Pecan Pie Cheesecake!
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1/2 cup heavy cream
- 1 cup pecans, chopped
- 1/2 cup dark corn syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Preparation time: 20 minutes Baking time: 50-60 minutes Chill time: 2 hours
Nutrition Facts: Serving size: 1 slice (1/12 of recipe) Calories: 611 Total fat: 46g Saturated fat: 23g Cholesterol: 173mg Sodium: 395mg Total carbohydrates: 43g Dietary fiber: 1g Sugars: 35g Protein: 8g
Instructions:
- Preheat the oven to 325°F (165°C).
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Stir well to combine.
- Press the graham cracker mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to smooth the mixture into an even layer.
- In another mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add 1 cup granulated sugar and 1 teaspoon vanilla extract to the cream cheese and beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Pour the heavy cream into the mixing bowl and beat until well combined.
- Pour the cream cheese mixture over the graham cracker crust in the springform pan.
- In a separate mixing bowl, combine the chopped pecans, dark corn syrup, melted unsalted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir well to combine.
- Pour the pecan mixture over the cream cheese mixture in the springform pan.
- Bake the Pecan Pie Cheesecake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
- Allow the cheesecake to cool completely before chilling in the refrigerator for at least 2 hours.
- Slice the Pecan Pie Cheesecake and serve.
