Instructions
1. Prepare the Crust:
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Preheat oven to 325°F (163°C).
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In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
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Press firmly into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then let cool completely.
2. Make the Cheesecake Filling:
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, mixing well after each.
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Stir in sour cream and vanilla until fully blended.
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Pour filling over the cooled crust.
3. Bake the Cheesecake:
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Bake for 55-65 minutes, until the center is slightly wobbly.
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Turn off the oven, crack the door, and let it cool inside for 1 hour.
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Refrigerate for at least 4 hours (overnight is best).
4. Prepare the Pecan Pie Topping:
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In a saucepan, combine brown sugar, corn syrup, heavy cream, vanilla, and salt.
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Bring to a boil over medium heat, stirring constantly.
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Stir in pecans and cook for 2-3 more minutes.
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Let cool slightly, then spread over the chilled cheesecake.
5. Chill & Serve:
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Refrigerate for 1 more hour before slicing.
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Enjoy with whipped cream or vanilla ice cream!
Serving & Storage Tips
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Serving: Best served chilled—add a dollop of whipped cream for extra decadence.
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Storage: Keep refrigerated in an airtight container for up to 5 days.
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Freezing: Wrap slices tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
This Pecan Pie Cheesecake is a showstopper—sweet, nutty, and irresistibly creamy! 🍰✨
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