Ingredients
- For the Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 cup unsalted butter, melted
- For the Cheesecake Filling: 24 oz cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream
- For the Pecan Pie Topping: 1 cup light corn syrup; 1/2 cup brown sugar, packed; 3 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 3 large eggs, lightly beaten; 1 1/2 cups pecan halves
Instructions
- Preheat oven to 325°F (163°C). Grease 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter. Press into pan bottom. Bake 10 minutes; cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in vanilla and sour cream.
- Pour filling over crust; bake 50-60 minutes until center is set but slightly jiggly. Lower oven to 300°F (150°C).
- Whisk corn syrup, brown sugar, butter, vanilla, and eggs. Stir in pecans.
- Spread pecan topping over cheesecake. Bake 25-30 minutes until set and golden.
- Cool completely on wire rack. Refrigerate at least 4 hours or overnight before removing pan and serving.
Notes
- Add a splash of bourbon to pecan topping for authentic flavor.
- Use toasted pecans for enhanced aroma.
- Swap graham crust for chocolate cookie crust for richness.
- Use reduced-fat cream cheese and sour cream for lighter version.
- Store covered in refrigerator up to 4 days; serve chilled.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg
