Pecan pie cheesecake

With a crunchy pecan crust, creamy brown sugar cheesecake filling, and gooey pecan pie topping, this is the ultimate holiday dessert!

INGREDIENTS

For the crust:

• 270g (2 cups) graham crackers
• 100g (1 cup) pecans, finely ground
• 60g (¼ cup) brown sugar
• 120g (8 tbsp) butter, melted

For the filling:

• 450g cream cheese
• 100g (½ cup) sugar
• 120g (½ cup) sour cream
• 10ml (1 tbsp) vanilla extract
• 1g (¼ tsp) salt
• 2 eggs - lightly beaten

For the topping:

• 220g (1 cup) brown sugar
• 220ml (⅔ cup) maple syrup
• 60g (¼ cup) butter
• 3 large eggs
• 60ml (¼ cup) heavy cream
• 1g (¼ tsp) salt
• 260g (2 ½ cups) pecans

METHOD

1. Blend the graham crackers. Pour them into a mixing bowl along with the brown sugar, crushed pecans, and melted butter. Pour the resulting mixture into a baking mold and bake at 180C/360F for 10 minutes.

2. In a mixing bowl, add cream cheese, sugar, sour cream, vanilla, and a little salt. Beat well with a mixer. Add lightly beaten eggs and mix gently. Pour the resulting mixture into the baking mold over the resulting crust.

3. Bake in a water bath at 180°C/360°F for 45 minutes.

4. Add brown sugar, maple syrup, and butter to a saucepan. Cook until well combined.

5. Pour the eggs, sour cream, and a little salt into a small bowl and whisk well.

6. Combine the resulting mixture with the mixture from the saucepan. Add pecans and let cool.

7. Pour the cooled mixture over the cheesecake. Serve.