Ingredients
Method
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create a solid crust.
- Bake the crust for about 10 minutes until just golden, then set aside to cool.
Cheesecake Filling
- In a large bowl, beat the softened cream cheese until creamy and smooth.
- Gradually add in the sugar and continue to beat until fluffy.
- Stir in the vanilla extract and then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the sour cream until smooth.
- Pour the cheesecake batter over the cooled crust.
- Bake in the preheated oven for about 50-60 minutes or until the center is set but still slightly jiggly.
- Allow the cheesecake to cool completely at room temperature before transferring to the fridge to chill for at least 4 hours, preferably overnight.
Pecan Topping
- In a saucepan over medium heat, melt the butter.
- Stir in the brown sugar and corn syrup, bringing to a gentle simmer while stirring constantly until the sugar is dissolved.
- Add in the vanilla extract and chopped pecans, stirring to combine.
- Allow this mixture to cool slightly.
Serving
- Once the cheesecake has chilled, pour the pecan topping over the top, letting it drizzle down the sides.
- Slice and serve, enjoying with whipped cream or vanilla ice cream.
Nutrition
Notes
This Pecan Pie Cheesecake can be prepared in advance and tastes even better the next day. Store in the refrigerator covered for up to a week, or freeze slices wrapped tightly for up to three months.