Pecan Pie Cheesecake
Ingredients
The crust
-
2
cups
graham cracker crumbs
-
2
tablespoons
brown sugar
-
7
tablespoons
butter, melted
-
1
spray
cooking spray
The filling
-
24
ounces
cream cheese, softened
-
1
cup
brown sugar
-
4
large
eggs
-
2
tablespoons
all purpose flour
-
⅔
cup
heavy cream
-
1 ½
teaspoons
vanilla extract
The topping
-
¼
cup
butter, cut into slices
-
½
cup
brown sugar
-
1
tablespoon
light corn syrup
-
½
teaspoon
cinnamon
-
1
pinch
nutmeg
-
¼
cup
heavy cream
-
2
cups
coarsely chopped pecans
Instructions
- Preheat the oven to 350°F and coat a 9-inch springform pan with cooking spray.
- Mix graham cracker crumbs, brown sugar, and melted butter, then press into the bottom and sides of the pan.
- Bake the crust for 8-10 minutes until golden brown.
- For the filling, beat cream cheese and brown sugar until smooth, then add eggs one at a time, mixing after each addition.
- Add flour, heavy cream, and vanilla extract to the mixture and mix until just combined.
- Pour the filling into the baked crust and smooth the top.
- Reduce the oven temperature to 325°F and bake for 60 minutes until lightly browned and just set.
- Turn off the oven and let the cheesecake sit inside for another 60 minutes.
- Run a spatula around the edge of the cheesecake to loosen it, then chill in the fridge for at least 6 hours.
- For the topping, cook butter, brown sugar, and corn syrup in a pan over medium heat until bubbly, then stir in cinnamon, nutmeg, heavy cream, and pecans.
- Let the topping cool slightly, then pour it over the chilled cheesecake.
- Remove the springform pan, slice, and serve.
Nutrition Facts (estimated)
Servings
12
Calories
503
Total fat
30g
Total carbohydrates
45g
Total protein
7g
Sodium
404mg
Cholesterol
170mg
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