For the crust:

2 cups graham cracker crumbs

½ cup melted butter

⅓ cup light brown sugar

For the pecan filling:

1½ cups chopped pecans

2 eggs

⅓ cup butter

1 cup granulated sugar

1 cup light corn syrup

1 teaspoon vanilla extract

For the cheesecake:

16 ounces cream cheese, softened

3 eggs

1 cup granulated sugar

½ cup sour cream

1½ tablespoons all-purpose flour

1 tablespoon vanilla extract

¼ teaspoon salt

For the pecan topping:

1 cup chopped pecans

⅓ cup light brown sugar

¼ cup butter

¼ cup heavy cream

½ teaspoon vanilla extract


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