Pecan Pie Cheesecake
A rich and creamy cheesecake layered with a gooey pecan topping on a spiced speculoos cookie crust, perfect for any occasion.
Ingredients
Crust
- 2 cups speculoos cookies, crushed
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened Use room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract Add for flavor
- 3 large eggs Add one at a time
- 1 cup sour cream Use room temperature
Pecan Topping
- 1 cup corn syrup Can be substituted with maple syrup
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup pecans, chopped Ensure even coating with syrup
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the crushed speculoos cookies with melted butter and press into the bottom of a greased springform pan.
- In another bowl, beat softened cream cheese until smooth, then gradually add granulated sugar and mix until creamy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract and sour cream until fully blended.
- Pour the cheesecake mixture over the cookie crust in the springform pan and smooth the top with a spatula.
Cooking
- In a saucepan over medium heat, combine corn syrup, brown sugar, butter, and salt. Stir until the mixture is smooth.
- Remove from heat and stir in chopped pecans until well-coated.
- Pour the pecan mixture over the cheesecake, spreading it evenly.
- Bake in the preheated oven for 50-60 minutes until the center is set but slightly jiggly.
- Let cool for a bit before chilling in the refrigerator for at least 4 hours.
Notes
Serve with whipped cream or a scoop of vanilla ice cream. Add caramel sauce for extra flavor.