Description
A rich cheesecake base topped with a sweet pecan pie layer.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Wrap the bottom of a 9-inch springform pan with heavy-duty aluminum foil.
- Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
- Beat the cream cheese until smooth. Gradually add 1 cup sugar and flour, mixing until just combined. Stir in 1 teaspoon vanilla extract. Beat in eggs one at a time, mixing just until blended after each addition. Pour the cream cheese mixture over the cooled crust.
- Bake the cheesecake for 30 to 35 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and let cool on a wire rack for 15 minutes. Reduce oven temperature to 325 degrees F (160 degrees C).
- In a medium bowl, whisk together corn syrup, brown sugar, 2 tablespoons melted butter, 1 teaspoon vanilla, and salt. Stir in the pecan halves.
- Carefully pour the pecan mixture over the partially baked cheesecake.
- Return the cheesecake to the 325 degrees F oven and bake for an additional 25 to 30 minutes, until the topping is bubbly and the center is mostly set.
- Cool the cheesecake completely on a wire rack. Chill in the refrigerator for at least 4 hours before serving.
Notes
- For easier slicing, run a thin knife dipped in hot water around the edge of the cheesecake before releasing the springform side.
- You can use a water bath for baking if you prefer a very smooth texture, but wrap the pan very securely.
- Prep Time: 25 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 250
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 0.5
- Carbohydrates: 48
- Fiber: 2
- Protein: 7
- Cholesterol: 75
Keywords: pecan pie, cheesecake, dessert, holiday, nut tart