Ingredients :
For the crust:2 cups graham cracker crumbs½ cup melted butter⅓ cup light brown sugarFor the pecan filling:1½ cups chopped pecans2 eggs⅓ cup butter1 cup granulated sugar1 cup light corn syrup1 teaspoon vanilla extractFor the cheesecake:16 ounces cream cheese, softened3 eggs1 cup granulated sugar½ cup sour cream1½ tablespoons all-purpose flour1 tablespoon vanilla extract¼ teaspoon saltFor the pecan topping:1 cup chopped pecans⅓ cup light brown sugar¼ cup butter¼ cup heavy cream½ teaspoon vanilla extract
Préparations :
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.Combine graham cracker crumbs, melted butter, and brown sugar for the crust. Press firmly into the pan and freeze.For the filling, melt butter and combine with sugar, corn syrup, eggs, vanilla, and pecans over medium heat until thick. Pour over the crust.Beat the cream cheese and sugar for the cheesecake layer until fluffy, then mix in salt, flour, vanilla, eggs one at a time, and sour cream. Layer over the pecan filling.Set the cheesecake pan in a larger pan, fill with water for a bath, and bake for an hour or until set with a slight jiggle.Let the cheesecake cool gradually in the turned-off oven, then chill overnight.For the topping, melt butter with brown sugar, then stir in cream and vanilla. Mix in pecans and spoon over the cheesecake.Serve this divine Pecan Pie Cheesecake at your next gathering and bask in the admiration as friends and family revel in the symphony of textures and flavors. Whether accompanied by a simple whipped cream or rich ice cream, this dessert stands as a testament to the magic of combining two classic treats into one spectacular cre