2cups graham cracker crumbsabout 18 whole crackers
Pecan Pie filling:
16oz.cream cheesesoftned at room temperture
½cupsour creamat room temperature
Step 1: Make The Crust:
Start by adding graham crackers, pecans, and sugar to the food processor. Continue blending until finely ground. Then transfer them to a mixing bowl, add butter, and mix until a wet crust is formed.
Prepare the springform pan: butter the springform pan or line the springform pan's inside and sides with parchment paper. To prevent spilling while baking ,wrap the bottom of the springform pan with foil or place the springform pan in a large baking tray.
Press the crust tightly into the bottom of the springform pan and set it aside.
Step 2: Make the pecan pie filling:
In a pot, add eggs, sugar, maple syrup, heavy cream, vanilla, and salt. Keep whisking the mixture on medium heat until the mixture comes to a boil. Remove from the heat and then add butter and chopped pecans.
Step 3: Make the cheesecake filling
Use a handheld electric mixer to beat the cream cheese on medium speed until it’s creamy.
Then add eggs, sour cream, heavy cream, sugar, vanilla, and salt. Mix on medium speed until a creamy consistency is formed. Make sure there are no lumps left.
Assemble the pecan pie cheesecake:
Spread half of the pecan pie filling into the springform pan, pour the cream cheese filling, and gently spread the rest of pecan pie filling on top. Decorate with pecan halves.
Bake at (300 degrees F - 150 degrees C) for 1 hour and 10 minutes.
Let it cool down at room temperature for at least 1 hour and then refrigerate for 4 hours or overnight for the best result. Serve it with a drizzle of caramel sauce.