2 cups graham cracker crumbs
½ cup packed light brown sugar
½ cup salted butter, melted

Pecan Pie Filling:

½ cup salted butter
1 ½ cups pecans, chopped
1 cup light corn syrup
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract

Cheesecake Layer:
16 oz. cream cheese, softened
1 cup granulated sugar
¼ teaspoon salt
1 ½ tablespoons all-purpose flour
1 tablespoon vanilla extract
3 eggs
½ cup sour cream

Pecan Topping:
½ cup salted butter
¼ to ½ cup light brown sugar
1 tablespoon light corn syrup
1 teaspoon vanilla extract
½ cup heavy cream
2 cups pecans, roughly chopped


Crust: Combine graham cracker crumbs, sugar, and melted butter; press into a springform pan. Freeze while preparing fillings.
Pecan Filling: Melt butter, add sugars, corn syrup, and pecans. Stir in eggs and vanilla; simmer until thick. Spread over crust.
Cheesecake Layer: Beat cream cheese with sugar, salt, and flour. Mix in sour cream and vanilla. Add eggs one at a time. Pour over pecan layer.
Bake: Use a water bath, bake at 325°F for 1 hour, let sit in oven with door closed, then cracked open for cooling.
Topping: Simmer butter, brown sugar, and syrup. Add cream and vanilla. Stir in pecans and spread over chilled cheesecake.

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