Description
A delightful cheesecake recipe that combines classic flavors with festive twists, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 4 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup chopped pecans
- 1 cup corn syrup
- ½ cup brown sugar
- 2 cups cheesecake batter
Instructions
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a mixing bowl until well blended.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
- Beat the softened cream cheese in a large mixing bowl until smooth and creamy.
- Gradually add sugar and continue to beat, then mix in the vanilla extract.
- Add the eggs, one at a time, mixing just until incorporated. Be careful not to overmix.
- Pour the cheesecake batter into the cooled crust and smooth the top.
- Bake for 50-60 minutes, or until the edges are set but the center is slightly wobbly.
- Turn off the oven, crack the door, and allow the cheesecake to cool in the oven for 1 hour.
- Combine corn syrup, brown sugar, eggs, and chopped pecans in a saucepan over medium heat. Cook for about 5-7 minutes until thickened.
- Pour the pecan mixture over the cooled cheesecake and bake for an additional 10 minutes.
- Let cool completely before refrigerating for at least 4 hours or overnight.
Notes
For a no-bake version, refrigerate the cheesecake instead of baking. Cover tightly to store leftovers in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg