chill while you prepare the filling.
- In a medium saucepan, combine the corn syrup, sugar, butter, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Remove the saucepan from the heat and let it cool slightly. Gradually whisk in the beaten eggs until smooth.
- Stir in the pecan halves until evenly coated with the mixture. Set aside.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until incorporated.
- Pour the cheesecake batter over the chilled graham cracker crust in the springform pan, spreading it out evenly with a spatula.
- Carefully spoon the pecan pie mixture over the cheesecake layer, spreading it out evenly.
- Place the springform pan on a baking sheet and transfer it to the preheated oven. Bake for 55-60 minutes, or until the cheesecake is set and the pecan pie layer is golden brown and slightly firm to the touch.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to firm up.
- Once chilled, carefully remove the outer ring of the springform pan. Slice the pecan pie cheesecake into wedges and serve chilled.
- Indulge in the decadent goodness of pecan pie cheesecake, savoring the perfect blend of creamy cheesecake and rich pecan pie flavors.
Conclusion: With our pecan pie cheesecake recipe, you can enjoy the ultimate dessert fusion that combines the best of both worlds. Whether you’re a fan of pecan pie, cheesecake, or both, this indulgent treat is sure to satisfy your sweet tooth. So, gather your ingredients and get ready to impress your family and friends with this unforgettable dessert masterpiece!
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