Description
A creamy cheesecake with a sweet pecan topping. This dessert combines two classics. You get a smooth filling and a crunchy nut layer.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 24 ounces cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups chopped pecans
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
Instructions
- Heat your oven to 325 degrees F.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Let it cool.
- Beat the cream cheese and 1 cup sugar until smooth.
- Add the eggs one at a time. Mix well after each.
- Stir in 1 teaspoon vanilla and the sour cream.
- Pour the filling over the crust.
- Bake for 50 to 60 minutes. The center should be almost set.
- Let the cheesecake cool completely.
- Melt 1/2 cup butter in a saucepan over medium heat.
- Add the brown sugar and corn syrup. Stir until smooth.
- Mix in the pecans and 1 teaspoon vanilla.
- Cook for 2 minutes.
- Spread the pecan topping over the cooled cheesecake.
- Refrigerate for at least 4 hours before serving.
Notes
- Use room temperature cream cheese for a smooth filling.
- Chill the cheesecake overnight for the best texture.
- Cover the cheesecake with foil if the top browns too quickly.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 35 g
- Sodium: 400 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 120 mg