Description
Indulge in the decadent combination of pecan pie and cheesecake with this delightful dessert. A buttery graham cracker crust supports layers of rich pecan pie filling and creamy cheesecake, topped with more pecans and a drizzle of caramel sauce. Perfect for holiday gatherings or special occasions.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the pecan pie layer:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/3 cup light corn syrup
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the cheesecake:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the topping (optional):
- 1/2 cup chopped pecans
- Caramel sauce for drizzling
Instructions
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake.
- Make the pecan pie layer: Cook pecans, brown sugar, corn syrup, cream, butter, vanilla, and salt until thick. Pour over crust.
- Prepare the cheesecake: Beat cream cheese, sugar, eggs, sour cream, and vanilla. Pour over pecan layer.
- Bake: Wrap the pan, bake in a water bath until set. Cool and chill.
- Top and serve: Add pecans and caramel sauce before serving.
Notes
- Bring cheesecake to room temperature before refrigerating to avoid cracks.
- For clean slices, dip the knife in hot water and wipe between cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 39g
- Sodium: 280mg
- Fat: 41g
- Saturated Fat: 21g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
