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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup brown sugar

Pecan Pie Cheesecake Recipe

Indulge in the ultimate dessert experience with our Pecan Pie Cheesecake recipe! This rich and creamy delight beautifully layers a smooth cheesecake with a sweet and crunchy pecan topping, perfect for any special occasion. Follow easy steps and tips to impress your friends and family. Ready to create dessert magic? Click through for the full recipe and discover variations that will elevate your baking game! Enjoy every bite!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

For the cheesecake layer:

16 oz cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

½ cup sour cream

For the pecan pie layer:

1 cup chopped pecans

1 cup light corn syrup

¾ cup brown sugar

3 large eggs

1 teaspoon vanilla extract

2 tablespoons unsalted butter, melted

Instructions
 

Preheat your oven to 350°F (175°C).

    In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the crumbs are well coated and resemble wet sand.

      Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool slightly.

        In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, mixing until creamy and lump-free.

          Add eggs one at a time, mixing well after each addition. Incorporate the vanilla extract, ground cinnamon, and sour cream, blending until fully combined.

            Pour the cheesecake mixture over the cooled crust, smoothing it out evenly. Bake for 40-45 minutes, until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour, then remove and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.

              For the pecan pie layer, combine the chopped pecans, corn syrup, brown sugar, eggs, vanilla extract, and melted butter in a bowl. Mix until well combined.

                Pour the pecan mixture over the chilled cheesecake, spreading it out evenly.

                  Return the assembled cheesecake to the oven and bake at 350°F (175°C) for an additional 30-35 minutes, until the pecan pie layer is set.

                    Allow the pecan pie cheesecake to cool to room temperature, then refrigerate for at least 2 hours before serving.

                      Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12

                        - Presentation Tips: Slice the cheesecake and serve it on a decorative plate. Top with whipped cream and a sprinkle of extra chopped pecans for an elegant finish.