Pecan Pie Cheesecake

The Ultimate Pecan Pie Cheesecake - Easy Recipe. This decadent Pecan Pie Cheesecake is a divine fusion of two classic desserts, the rich, velvety goodness of traditional cheesecake with the comforting, nutty charm of pecan pie. It is ideal dessert for autumn and a great addition to your Thanksgiving feast.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs

For the Pecan Pie Topping:

• 1 cup pecan halves
• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 1/3 cup honey or maple syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

For the Crust:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. Bake the crust in the preheated oven for about 10 minutes. Allow it to cool while you prepare the cheesecake filling.

For the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add sugar and vanilla extract, and continue to beat until well combined.
3. Add eggs one at a time, beating well after each addition.
4. Pour the cheesecake filling over the cooled crust in the springform pan.

For the Pecan Pie Topping:

1. In a saucepan, melt butter over medium heat. Add brown sugar, honey or maple syrup, and salt. Stir constantly until the mixture is well combined and begins to boil.
2. Remove the saucepan from heat and stir in vanilla extract and pecan halves.
3. Allow the pecan pie topping to cool for a few minutes.
4. Gently pour the pecan pie topping over the cheesecake filling in the springform pan.

Baking and Cooling:

1. Bake the cheesecake in the preheated oven for about 50-60 minutes or until the center is set.
2. Allow the cheesecake to cool in the pan for at least 1-2 hours.
3. Refrigerate the cheesecake for several hours or overnight before slicing.