Description
A rich and creamy pecan cheesecake pie with a buttery graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pecans, chopped
- 1/2 cup light corn syrup
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter until well mixed, then press into the bottom of a 9-inch pie pan.
- Mix softened cream cheese and sugar until smooth, then add eggs one at a time, beating well after each addition, and stir in vanilla extract.
- Pour the cheesecake mixture over the crust.
- Combine corn syrup, brown sugar, chopped pecans, heavy cream, and cinnamon in a saucepan. Heat over medium until bubbling, stirring continuously.
- Pour the pecan mixture over the cheesecake layer.
- Bake in the preheated oven for 45-50 minutes or until the center is set.
- Cool before refrigerating for at least 4 hours. Serve chilled.
Notes
Let your cream cheese sit out for about 30 minutes before mixing to achieve a smoother texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg