Experience the best of both worlds with our Pecan Pie Cheesecake—where the creamy allure of cheesecake meets the rich,

nutty goodness of pecan pie.

A dessert dream come true! 

 Ingredients:

Crust:

2 cups graham crackers, crumbed
⅓ cup light brown sugar, packed
½ cup unsalted butter, melted
Pecan Filling:

⅓ cup salted butter
1 tsp vanilla
2 eggs
1 cup light corn syrup
1 cup white granulated sugar
1 ½ cups chopped pecans
Cheesecake:

16 ounces cream cheese, softened
1 cup granulated sugar
¼ tsp salt
1 ½ tbsp all-purpose flour
1 tbsp vanilla extract
3 eggs
½ cup sour cream
Pecan Topping:

¼ cup salted butter
⅓ cup light brown sugar
½ tsp vanilla extract
¼ cup heavy cream
1 cup chopped pecans
 How To Make:

Crust:

Preheat the oven to 325°F.
Line a 9-inch springform pan with parchment paper and lightly spray.
Press the crust into the pan, bringing it partway up the sides. Chill in the freezer while preparing the filling.
Pecan Filling:

Melt butter over low heat.
Combine sugar, corn syrup, eggs, vanilla, and pecans.
Stir continuously until thickened. Pour into the crust.
Cheesecake:

Cream together cream cheese and sugar.
Add salt, flour, vanilla, eggs (one at a time), and sour cream. Do not overmix.
Spoon over the pecan filling.
Baking:

Wrap the springform pan with aluminum foil on the bottom.
Place the pan into a larger pan and create a water bath by pouring water partway up the foil.
Bake for 1 hour until slightly jiggly.
Turn off the oven, crack the door open, and leave for an additional 30 minutes.
Cool completely and refrigerate overnight.
Topping:

Melt butter and brown sugar, simmer for 2-3 minutes.
Remove from heat, stir in heavy cream and vanilla.
Spoon over the cheesecake.
Enjoy! 

Indulge in the richness of this fusion dessert! Your taste buds will thank you.