Description
A creamy cheesecake with a buttery pecan crust and a rich pecan topping. You get a nutty flavor in every bite.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup chopped pecans, toasted
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 cup pecan halves
Instructions
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Let it cool.
- Beat cream cheese and 1 cup sugar until smooth. Add vanilla and eggs one at a time, mixing well.
- Fold in chopped toasted pecans. Pour filling over crust.
- Bake for 55 to 60 minutes until the center is almost set. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- Remove and cool completely. Refrigerate for at least 4 hours or overnight.
- For the topping, melt 1/2 cup butter in a saucepan. Stir in brown sugar and heavy cream. Bring to a simmer, then remove from heat. Add pecan halves. Let cool slightly.
- Spoon topping over the chilled cheesecake before serving.
Notes
- Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes to deepen the flavor.
- Use room temperature cream cheese for a smooth filling.
- Chill the cheesecake completely before adding the topping to prevent it from sliding off.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 520
- Sugar: 38g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 135mg