Description
A delightful fusion of creamy cheesecake and sweet pecan pie, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pecans, chopped
- 1 cup corn syrup
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla, mixing well.
- Add the eggs one at a time, beating well after each addition.
- Pour the cheesecake batter over the crust.
- In a separate bowl, mix the chopped pecans, corn syrup, and cinnamon.
- Pour the pecan mixture over the cheesecake batter.
- Bake the cheesecake for 60-70 minutes until the center is set.
- Allow it to cool before serving.
Notes
Store in the refrigerator for up to a week, or freeze for up to two months. Use room temperature ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg