Description
A delightful marriage of creamy cheesecake and nutty pecan pie, perfect for cozy gatherings.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 cup pecans, chopped
- 1 cup sugar
- 4 packages (8 oz each) cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press this mixture into the bottom of a springform pan to form a sturdy crust.
- In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract for a touch of warmth.
- Pour the creamy mixture over the prepared crust, and bake for 60-70 minutes, or until the cheesecake is set and slightly jiggly in the center.
- Once baked, remove the cheesecake from the oven and let it cool to room temperature.
- While it cools, mix together the chopped pecans, brown sugar, heavy cream, and cinnamon in another bowl to create the delightful topping.
- Once your cheesecake has cooled, spread the pecan mixture evenly over the top.
- Finally, refrigerate for at least 240 minutes (or overnight if you can wait!) before serving for the best flavor and texture.
Notes
For best results, make the cheesecake a day ahead of serving and ensure all ingredients are at room temperature before mixing.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 35g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg