Description
A rich and creamy cheesecake infused with the warm, nutty flavors of classic pecan pie, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pecans, chopped
- 1/2 cup corn syrup
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter in a bowl. Press into the bottom of the springform pan.
- Beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well.
- Fold in chopped pecans and pour over the crust. Mix corn syrup, brown sugar, and cinnamon, then drizzle over the filling.
- Bake for 60-70 minutes until set but still slightly jiggly in the center. Cool at room temperature, then refrigerate for at least 4 hours.
Notes
Serve topped with whipped cream or powdered sugar. Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 32g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 180mg