Recipe: Pecan Pie Cheesecake

Ingredients

Preheat the oven to 375℉ (190℃) and grease a 10-inch springform pan.
In a food processor, pulse graham crackers and pecans until fine crumbs form, then mix in brown sugar, cinnamon, vanilla extract, and melted butter.
Press the mixture into the bottom of the springform pan and bake for 8-10 minutes.
Reduce the oven temperature to 200℉ (94℃).
In a large bowl, cream together cream cheese, sour cream, brown sugar, granulated sugar, salt, and cornstarch until combined.
Add eggs and vanilla extract, mixing until fully incorporated without overmixing.
Pour the batter into the springform pan and let it sit for 10 minutes to release bubbles.
Bake at 200℉ for 2½ to 3 hours until set, then let cool for 5-10 minutes.
Refrigerate the cheesecake for at least 6 hours or overnight.
Preheat the oven to 325℉ (163℃) and roast the pecans for 7-10 minutes.
In a saucepan, melt butter and brown sugar over low heat, stirring until dissolved.
Add heavy cream, cinnamon, nutmeg, allspice, and pecans, and bring to a boil for 2-3 minutes.
Remove from heat and stir in vanilla extract.
Release the cheesecake from the springform pan and spoon the pecan topping over it.
Slice with a hot knife for clean cuts and serve.

Servings

Calories

625

Total fat

42g

Total carbohydrates

54g

Total protein

Sodium

198mg

Cholesterol

149mg