Description
A creamy cheesecake topped with gooey caramel pecan pie filling—two desserts in one irresistible bite.
Ingredients
- Cream cheese (24 oz, softened)
- Graham cracker crumbs (2 cups)
- Pecans (2 cups, halved)
- Brown sugar (1 cup)
- Unsalted butter (½ cup, melted)
- Granulated sugar (½ cup)
- Eggs (3)
- Sour cream (1 cup)
- Heavy cream (½ cup)
- Corn syrup (½ cup)
- Vanilla extract (2 tsp)
Instructions
- Mix graham cracker crumbs with melted butter and 2 Tbsp sugar; press into springform pan to form crust.
- Beat cream cheese, granulated sugar, and sour cream until smooth; add eggs one at a time, then vanilla.
- Pour batter into crust and bake at 325°F for 50–55 minutes until center is nearly set. Let cool, then chill at least 4 hours.
- For pecan topping, combine brown sugar, corn syrup, and heavy cream in a saucepan. Bring to simmer.
- Stir in pecans and cook until thickened, about 5 minutes.
- Cool slightly, then spoon pecan mixture over chilled cheesecake.
- Slice and serve with extra caramel drizzle if desired.
Notes
- Chill the cheesecake for at least 4 hours for best results.
- Extra caramel drizzle can enhance the flavor when serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg