Description
This dessert combines everything you love about creamy cheesecake and classic pecan pie in one irresistible holiday-worthy treat. It is rich, crunchy, caramel-sweet, and guaranteed to steal the spotlight.
Ingredients
Scale
- 2 cups (200 g) finely crushed graham crackers
- 5 tablespoons (70 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar
- 24 ounces (680 g) full-fat cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 g) sour cream
- 2 tablespoons (16 g) all-purpose flour
- 1 1/2 cups (165 g) chopped pecans
- 1/2 cup (110 g) packed light brown sugar
- 1/4 cup (60 g) unsalted butter
- 1/4 cup (60 ml) heavy cream
- 2 tablespoons (40 g) pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F (165°C) and prepare a greased 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and sugar until combined, then press firmly into the pan.
- Bake the crust for 8 to 10 minutes and let it cool slightly.
- Beat softened cream cheese and sugar until smooth.
- Add sour cream, vanilla, and flour, then mix until incorporated.
- Add eggs one at a time and mix gently until the filling is smooth.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 55 to 65 minutes, until the edges are set and the center gently jiggles.
- Turn off the oven, crack the door, and let the cheesecake cool inside for about 30 minutes.
- Cool completely, then refrigerate for at least 6 hours or overnight.
- Combine butter, brown sugar, heavy cream, maple syrup, and salt in a saucepan over medium-low heat.
- Simmer gently for 2 to 3 minutes, stirring frequently.
- Remove from heat and stir in pecans and vanilla.
- Cool the pecan topping slightly, then spoon it over the chilled cheesecake.
- Slice and serve chilled with whipped cream, ice cream, or caramel sauce if desired.
- Prep Time: 15
- Category: Baking
- Cuisine: American