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Indulgent Pecan Pie Cheesecake Delight

Pecan Pie Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter melted
  • 2 cups cream cheese softened
  • 1 cup brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans toasted
  • 1 cup corn syrup
  • ¼ teaspoon salt

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
  3. Press the crumb mixture into the bottom of a 9-inch springform pan.
  4. In another bowl, beat the cream cheese and brown sugar until smooth and creamy.
  5. Add eggs one at a time, mixing after each addition.
  6. Stir in the vanilla extract and mix well.
  7. Combine the chopped pecans and corn syrup in a small bowl, mixing until well integrated.
  8. Pour the cheesecake batter over the crust and gently spread it out.
  9. Drizzle the pecan mixture on top of the cheesecake, creating a swirl if desired.
  10. Bake in the preheated oven for 55-65 minutes, or until the edges are set but the center shakes slightly when tapped.
  11. Turn off the oven and let the cheesecake cool in the oven with the door ajar for one hour.
  12. Chill in the refrigerator for at least 4 hours before serving to set completely.

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