Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 2 tablespoons sugar
- 1 cup pecan halves
- 3/4 cup light corn syrup
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla
- 32 oz cream cheese, softened
- 1 cup sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- 1/2 cup caramel sauce
Directions
Preheat oven to 350°F.
Combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes.
In a saucepan, cook corn syrup, brown sugar, butter, eggs, and vanilla over medium heat, stirring constantly, until the mixture thickens to the consistency of warm honey (about 6 minutes).
Stir in pecans and pour the pecan mixture over the baked crust.
In a separate bowl, beat cream cheese and sugar until fluffy.
Add eggs one at a time, beating well after each addition, then stir in vanilla and sour cream.
Pour the cream cheese mixture over the pecan layer.
Bake in a water bath for 60–70 minutes, or until the edges are set but the center still has a slight wobble.
Frequently Asked Questions
How long does Pecan Pie Cheesecake need to chill before serving?
For the best texture and flavor integration, this Pecan Pie Cheesecake requires a minimum of 6 hours of chilling time, though overnight is highly recommended. Chilling allows the cream cheese filling to set firmly after baking at 350°F, ensuring clean slices when serving.
Can I substitute the light corn syrup in the pecan topping?
While light corn syrup helps achieve the classic gooey texture, you can substitute it with maple syrup or golden syrup in a 1:1 ratio. Note that using alternatives might slightly alter the final flavor profile of the pecan topping mixed with the brown sugar and eggs.
What is the best way to prevent my Pecan Pie Cheesecake from cracking?
To minimize cracking, ensure your 32 oz of cream cheese is fully softened to room temperature before mixing, and avoid over-beating the batter once incorporated. Additionally, allow the cheesecake to cool slowly by turning the oven off and leaving the door slightly ajar after the 1 hour 10 minute bake time.
