✨ Decadent Pecan Pie Cheesecake

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (or vanilla wafers)

• ½ cup unsalted butter, melted

• ¼ cup brown sugar

For the Pecan Pie Layer:

• 1 cup light corn syrup

• ½ cup brown sugar

• ⅓ cup unsalted butter

• 3 large eggs, lightly beaten

• 1 tsp vanilla extract

• 2 cups pecans, chopped

For the Cheesecake Layer:

• 24 oz cream cheese (softened)

• 1 cup granulated sugar

• 1 cup sour cream (room temp)

• 3 large eggs (room temp)

• 2 tsp vanilla extract

For the Topping:

• 1 cup pecans, halves or chopped

• ½ cup caramel sauce (homemade or store-bought)

Instructions

1. Prepare the Crust:

   • Preheat oven to 325°F (160°C).

   • Mix graham cracker crumbs, melted butter, and brown sugar.

   • Press into the bottom of a 9-inch springform pan. Bake 10 minutes, then set aside.

2. Make the Pecan Pie Filling:

   • In a saucepan over medium heat, combine corn syrup, brown sugar, and butter. Stir until melted and smooth.

   • Remove from heat and whisk in eggs, vanilla, and pecans. Let cool slightly.

   • Pour over the baked crust and spread evenly.

3. Make the Cheesecake Layer:

   • Beat cream cheese and sugar until smooth.

   • Mix in sour cream and vanilla. Add eggs one at a time, mixing just until combined.

   • Pour cheesecake batter gently over the pecan pie layer.

4. Bake the Cheesecake:

   • Place springform pan in a water bath (wrap pan in foil and set inside a larger pan with 1 inch hot water).

   • Bake 60–70 minutes, until center is almost set.

   • Turn off oven, crack the door, and let cool 1 hour before removing.

5. Chill & Top:

   • Refrigerate at least 4 hours or overnight.

   • Before serving, drizzle with caramel sauce and sprinkle pecans on top.