Pecan pie cheesecake recipe

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ½ cup chopped pecans
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the pecan pie layer:

• 1 cup pecan halves
• 2 tablespoons unsalted butter
• ⅓ cup packed light brown sugar
• ⅓ cup corn syrup
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• Pinch of salt

For the cheesecake filling:

• 24 ounces (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray.
2. In a mixing bowl, combine the graham cracker crumbs, chopped pecans, granulated sugar, and melted butter for the crust. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan and slightly up the sides.
3. Bake the crust in the preheated oven for about 10 minutes or until lightly browned. Remove from the oven and let it cool while you prepare the pecan pie layer.
4. For the pecan pie layer, arrange the pecan halves evenly over the cooled crust.
5. In a saucepan over medium heat, melt the 2 tablespoons of butter. Add the brown sugar, corn syrup, beaten eggs, vanilla extract, and a pinch of salt. Cook the mixture, stirring constantly, until it thickens slightly, about 5 minutes. Be careful not to let it boil.
6. Pour the pecan pie mixture over the arranged pecan halves on the crust. Spread it out evenly.
7. Now, let’s prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
8. Carefully pour the cheesecake filling over the pecan pie layer in the springform pan, making sure it’s spread evenly.
9. Bake the cheesecake in the preheated oven for about 60-70 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for about an hour.
10. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate it for at least 4 hours or overnight to set completely.
11. Before serving, you can decorate the top with additional pecan halves or a drizzle of caramel sauce if desired.

Enjoy your scrumptious Pecan Pie Cheesecake! Store any leftovers in the refrigerator for up to a few days.