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The crust is the foundational layer of any cheesecake, and for our Pecan Pie Cheesecake Delight, we use graham cracker crumbs to create a flavorful base. The slight sweetness and subtle crunch of the graham crackers provide the perfect contrast to the creamy filling above. When choosing graham cracker crumbs, opt for finely crushed crumbs to ensure a smooth and even texture.

Pecan Pie Cheesecake

Treat yourself to a slice of heaven with Pecan Pie Cheesecake Delight, a scrumptious blend of creamy cheesecake and rich pecan pie flavors! Perfect for any occasion, this dessert captivates with its velvety texture and nutty sweetness. Impress your guests with its stunning presentation, featuring a glossy pecan topping. Follow our easy recipe for the ultimate crowd-pleaser that everyone will love! #PecanPieCheesecake #DessertLovers #BakingJoy #SweetTreats #FoodieFun
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup brown sugar

1 tsp vanilla extract

For the cheesecake filling:

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1 cup sour cream

½ cup heavy cream

For the pecan topping:

1 cup pecans, chopped

¾ cup light corn syrup

½ cup brown sugar

2 tbsp unsalted butter

2 large eggs

1 tsp vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C).

    Prepare the Crust:

      - In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and vanilla extract. Mix until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then let it cool while you prepare the filling.

          Make the Cheesecake Filling:

            - In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 3-4 minutes.

              - Add the vanilla extract and mix well.

                - Incorporate the eggs, one at a time, mixing just until combined after each addition.

                  - Add the sour cream and heavy cream, mixing until the batter is smooth.

                    Bake the Cheesecake:

                      - Pour the cheesecake filling over the cooled crust and spread it evenly.

                        - Bake in the preheated oven for about 50-60 minutes, or until the center is set but slightly jiggly.

                          - Turn off the oven and leave the cheesecake inside for another hour to cool gradually.

                            Prepare the Pecan Topping:

                              - In a medium saucepan over medium heat, melt the butter and stir in the brown sugar and corn syrup until well combined.

                                - Remove from heat and whisk in the eggs and vanilla extract until smooth.

                                  - Stir in the chopped pecans.

                                    Add the Topping:

                                      - Pour the pecan mixture over the cooled cheesecake and spread it evenly.

                                        - Bake for an additional 15-20 minutes until the topping is set.

                                          Cool and Chill:

                                            - Remove the cheesecake from the oven and let it cool to room temperature.

                                              - Refrigerate for at least 4 hours, preferably overnight, to set completely.

                                                Serve:

                                                  - Carefully remove the cheesecake from the springform pan and slice into wedges.

                                                    - Serve chilled, optionally with whipped cream on top.

                                                      Prep Time: 30 minutes | Total Time: 6 hours (including chilling) | Servings: 12