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Pecan Pie Cheesecake

Two Thanksgiving classics in one slice — creamy New York cheesecake under a glossy pecan-praline topping ✨

Ingredients

  • Crust:
  • 200g graham cracker crumbs
  • 75g butter, melted
  • 2 tbsp sugar
  • Filling:
  • 680g cream cheese, room temp
  • 150g sugar
  • 3 large eggs
  • 120ml sour cream
  • 1 tsp vanilla extract
  • 2 tbsp plain flour
  • Topping:
  • 150g pecan halves
  • 100g brown sugar
  • 60g butter
  • 60ml heavy cream
  • 1 tbsp maple syrup

How to make it

  1. Heat oven to 160°C (325°F). Mix crumbs, butter and sugar; press into a 23cm springform pan. Bake 10 min.
  2. Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, vanilla and flour.
  3. Pour over the crust and bake 55–60 min until the edges are set and the center is still slightly jiggly.
  4. Simmer brown sugar, butter, cream and maple syrup for 3 min, then stir in the pecans and a pinch of salt.
  5. Spoon the topping over the warm cheesecake. Cool, then chill 4 hours or overnight. Slice and serve.
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