Description
A delightful fusion of creamy cheesecake and sweet, nutty pecan pie, perfect for gatherings and special occasions.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 cup pecans, chopped
- 1 cup corn syrup
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 package speculoos cookies (or graham cracker crumbs)
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, blend the speculoos cookies until finely crushed. Mix with melted butter and press into the bottom of a springform pan to form the crust.
- In a large bowl, beat together the cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in the sour cream until fully incorporated.
- In another bowl, mix together chopped pecans, corn syrup, brown sugar, salt, and cinnamon.
- Pour the cheesecake mixture over the crust, then layer the pecan mixture on top.
- Bake for 60-70 minutes until the center is set but slightly jiggly.
- Allow to cool, then chill in the refrigerator for at least 4 hours before serving.
- Top with toasted pecans before serving if desired.
Notes
Chill for at least 4 hours for best results. Can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg