Ingredients
Scale
The key to this dish lies in selecting the right ingredients. Quality makes all the difference, so opt for fresh pecans and real vanilla extract to elevate your cheesecake game. I’ve always believed that simple, fresh ingredients can create magic, just like my mom’s tomato-based wonders.
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup dark brown sugar
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans, chopped
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the vanilla extract and eggs, one at a time, mixing until just combined.
- Pour the cheesecake batter over the prepared crust, spreading evenly.
- In another bowl, mix together the brown sugar, corn syrup, melted butter, eggs, and vanilla extract. Stir in the chopped pecans.
- Gently pour the pecan mixture over the cheesecake layer.
- Bake in the preheated oven for 60-70 minutes, or until the center is set. Allow to cool completely before refrigerating for at least 4 hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Southern Pecan Pie Cheesecake, recipe, cooking, food
