Description
A delightful fusion of traditional pecan pie and creamy cheesecake, perfect for holidays or special occasions, drizzled with caramel sauce.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 cup pecans, chopped
- 1 cup caramel sauce
Instructions
- Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press into bottom of the pan.
- In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then stir in vanilla extract and cinnamon.
- Gently fold in chopped pecans. Pour filling over the crust in the springform pan.
- Bake for 60-70 minutes until edges are set and center is slightly jiggly.
- Cool on a wire rack for at least one hour, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce and garnish with additional pecans if desired.
Notes
For best results, make this cheesecake a day in advance and chill overnight. Serve with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 28g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg