Butter Pecan Pie Cheesecake
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:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1/2 cup heavy cream
For the pecan pie topping:
1/2 cup unsalted butter
1 cup packed brown sugar
1/2 cup light corn syrup
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
Instructions:
Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
Press the mixture evenly into the bottom of the prepared pan.
Bake for 10 minutes, then let it cool while you prepare the filling.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese until smooth.
Add the sugar and vanilla extract, mixing until well combined.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream and heavy cream until the mixture is smooth and creamy.
Pour the filling over the cooled crust in the springform pan.
Bake the Cheesecake:
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