Description
A delightful dessert that combines the creamy richness of cheesecake with the sweet, nutty flavors of traditional pecan pie.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup crushed pecans
- ½ cup maple syrup
- 1 cup whole pecans (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Let cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of granulated sugar, mixing well. Add eggs one at a time, mixing thoroughly after each. Stir in vanilla extract and sour cream until fully incorporated.
- In a small saucepan, combine maple syrup and whole pecans over medium heat. Cook for about 5 minutes, stirring frequently, then let cool.
- Pour the cheesecake filling over the cooled graham cracker crust and smooth the top.
- Bake for 55-60 minutes until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour. Let cool completely at room temperature.
Notes
- Ensure cream cheese is at room temperature to avoid lumps.
- Avoid overmixing the batter to prevent cracks.
- Do not skip the cooling step to help prevent cracks.
- Use a room temperature springform pan for best results.
- Measure ingredients accurately for the best outcome.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Pecan Pie, Cheesecake, Dessert, Baking, Sweet Treat