Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
For the Pecan Pie Layer:
- 1 cup chopped pecans
- ⅓ cup packed brown sugar
- ¼ cup corn syrup
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
For the Cheesecake Layer:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs, melted butter, and granulated sugar for the crust. Press into the bottom of a 9-inch springform pan.
- Prepare the pecan pie layer by combining chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and eggs. Spread this mixture evenly over the crust.
- Beat cream cheese until smooth. Add granulated sugar and vanilla extract, continuing to beat until well incorporated.
- Beat in eggs one at a time. Pour the cheesecake batter over the pecan pie layer, smoothing the top.
- Place the springform pan on a baking sheet and bake for about 1 hour or until the center is set and the top is golden brown.
- Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours or overnight to set.
- Before serving, carefully remove the sides of the springform pan. Optionally garnish with additional pecans or a drizzle of caramel sauce.
Savor the delightful combination of pecan pie and cheesecake in this luscious dessert!