Pecan Pie Cheesecake
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
5 tbsp unsalted butter, melted
For the Cheesecake:
24 oz cream cheese, softened
1 cup brown sugar
3 large eggs
1 tsp vanilla extract
½ cup heavy cream
For the Pecan Pie Topping:
1 cup light corn syrup
1 cup brown sugar
3 large eggs
¼ cup unsalted butter, melted
1 tsp vanilla extract
1 ½ cups pecans, chopped
Instructions:
1. Prepare the Crust:
Preheat the oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then let it cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and brown sugar until smooth.
Add eggs, one at a time, beating after each addition.
Mix in vanilla and heavy cream.
Pour the cheesecake mixture over the cooled crust.
3. Bake the Cheesecake:
Wrap the springform pan in aluminum foil and place it in a larger pan filled with 1 inch of hot water (water bath).
Bake for 55-60 minutes or until the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door cracked open.
Refrigerate for at least 4 hours or overnight.
4. Prepare the Pecan Pie Topping:
In a medium saucepan, combine corn syrup, brown sugar, eggs, melted butter, and vanilla.
Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
Stir in chopped pecans and remove from heat.
5. Assemble the Cheesecake:
Pour the pecan pie topping over the cooled cheesecake.
Refrigerate for at least an hour before serving to let the topping set.
Enjoy your rich and creamy pecan pie cheesecake!
