Pecan Pie Cheesecake
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 tablespoon all-purpose flour
For the Pecan Pie Topping:
- ½ cup unsalted butter
- ½ cup brown sugar
- ½ cup corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup heavy cream
- 1 ½ cups pecan halves
Directions:
Preheat Oven:
Set oven to 325°F (165°C). Grease a 9-inch springform pan.
Prepare the Crust:
In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter.
Press the mixture firmly into the bottom of the springform pan.
Bake for 10 minutes, then let cool.
Make the Cheesecake Filling:
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing after each addition.
Mix in vanilla extract, sour cream, and flour until combined.
Pour the batter over the cooled crust.
Bake the Cheesecake:
Wrap the bottom of the springform pan with foil and place it in a larger pan filled with 1 inch of hot water.
Bake for 55-60 minutes or until the center is set but slightly jiggly.
Turn off the oven and let the cheesecake sit inside for 1 hour.
Remove and refrigerate for at least 4 hours or overnight.
Prepare the Pecan Pie Topping:
In a saucepan over medium heat, melt butter and stir in brown sugar, corn syrup, and salt.
Bring to a simmer, then add vanilla extract and heavy cream. Stir until thickened.
Remove from heat and stir in pecans. Let cool slightly.
Assemble & Serve:
Spoon the pecan topping over the chilled cheesecake.
Slice and enjoy!