Ingredients
Scale
- 1.5 cups Graham Crackers, crushed for the crust
- 1/3 cup Butter, melted
- 16 oz Cream Cheese, full-fat for best texture
- 1 cup Sugar, divided for cheesecake and topping
- 1 cup Pecans, chopped, for topping
- 2/3 cup Brown Sugar, for the pecan topping
- 1/4 cup Maple Syrup, adds depth of flavor
- 3 large Eggs, room temperature for best results
- 1/2 cup Sour Cream, adds creaminess
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine crushed graham crackers, melted butter, and a pinch of sugar to create the crust, then press into the bottom of a springform pan.
- In another bowl, beat together cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition, followed by sour cream and vanilla.
- Pour the cheesecake batter over the crust and bake for 45-50 minutes, until the center jiggles slightly.
- While the cheesecake cools, prepare the pecan topping by combining brown sugar, maple syrup, butter, eggs, and chopped pecans in a saucepan over medium heat.
- Pour the pecan mixture over the cooled cheesecake and bake for an additional 15-20 minutes.
- Allow to cool completely and refrigerate for at least 4 hours, preferably overnight.
- Serve cold, slicing with a hot knife for clean cuts.
Notes
For best results, allow all ingredients to come to room temperature before mixing. This dessert can be made ahead of time and actually tastes better the next day.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg