Cheesecake topped with pecan is a delightful combination that brings together the rich, creamy texture of classic cheesecake and the nutty sweetness of pecans. This dessert is perfect for holidays like Thanksgiving or any festive gathering, making it a favorite among sweet and savory desserts.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
3 (8 oz) packages of cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup chopped pecans, toasted
1 cup pecans, chopped
½ cup brown sugar
¼ cup unsalted butter
1 teaspoon vanilla extract
1 tablespoon corn syrup
Instructions
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until combined and crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan, making sure to pack it tightly for a sturdy base. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool.
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add in the granulated sugar, mixing until well combined. Add the vanilla extract and mix again until incorporated.
With the mixer on low speed, add the eggs one at a time, mixing just until incorporated after each addition. Overmixing can lead to cracks in the cheesecake.
Fold in the sour cream and the toasted chopped pecans gently until evenly distributed throughout the batter.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for about 1 hour.
In a medium saucepan, combine the chopped pecans, brown sugar, butter, vanilla extract, and corn syrup. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is bubbly.
Once the cheesecake has cooled, spread the pecan topping evenly over the top. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
Before serving, carefully remove the sides of the springform pan. Slice the cheesecake topped with pecan into wedges and enjoy.
