Description
Indulge in the ultimate union of two legendary desserts, merging the buttery crunch of toasted pecans with the cool, velvety luxury of a classic cheesecake. This sophisticated mashup features a graham-pecan crust, a tangy cream cheese center, and a decadent, gooey pecan topping. Perfectly balanced and visually stunning, this dessert is a comforting showstopper that brings a nostalgic yet refreshingly modern touch to any gathering.
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups pecans, halved
1/2 cup brown sugar, packed
1/3 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
Combine graham cracker crumbs, chopped pecans, 1/4 cup sugar, and 6 tablespoons melted butter; press into the bottom of the pan and bake for 10 minutes.
Beat cream cheese and 1 cup sugar until smooth, then add eggs one at a time, followed by vanilla and sour cream.
Pour the cheesecake batter over the crust and bake for 40-45 minutes until the edges are set but the center remains slightly wobbly.
While baking, whisk together brown sugar, corn syrup, 2 tablespoons melted butter, and vanilla; fold in the pecan halves.
Remove the cheesecake from the oven, spread the pecan mixture evenly over the top, and return to the oven for another 15 minutes.
Cool at room temperature for one hour, then refrigerate for at least 6 hours before serving.
Notes
Ensure all dairy and eggs are at room temperature before mixing to prevent lumps in the cheesecake batter. Store leftovers covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 280mg
- Fat: 34g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg