Ingredients
Scale
To whip up this decadent treat, you’ll need the following ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup unsalted butter, melted
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- For the pecan pie topping:
- 1 cup corn syrup
- ½ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups pecan halves
Instructions
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
- Beat cream cheese until smooth. Add sugar and vanilla, then eggs one at a time, mixing well. Stir in sour cream.
- Pour cheesecake filling into cooled crust and bake for 55-60 minutes until set but slightly jiggly. Cool in the oven for 1 hour.
- Mix corn syrup, brown sugar, eggs, and vanilla in a bowl. Fold in pecans.
- Pour pecan mixture over cooled cheesecake and bake for 10-15 minutes until set. Cool completely at room temperature.
- Refrigerate for at least 4 hours before serving. Remove sides of springform pan when ready to serve.
Notes
- For best flavor, refrigerate overnight.
- Serve with whipped cream for an extra treat.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian