Essentially pecan pie filling on top of a cheesecake. Mind. Blown.
Preheat oven to 350°F.
Combine graham crumbs and 4T butter. Press into the bottom of a 9" springform pan.
Cream the cheese, 3/4C brown sugar and vanilla. Add 3 eggs, one at a time.
Pour over crust and bake 30 minutes. Combine remaining sugar and butter.
Beat in remaining eggs and corn syrup. Stir in nuts. Remove cheesecake from oven and gently spoon the nut mixture over the cake.
Bake 40 minutes.
Cool completely, and then refrigerate for at least 4 hours before serving.
When spooning the nut mixture onto the cake, do so VERY GENTLY! The cake will be very tender, and dropping the nuts onto the cake will cause them to sink into the cake. The desired result will be clear divides between crust, cheesecake and pecan topping.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 866 | ||
Calories from Fat: 713 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.2g | 106 % | |
Saturated Fat 44.2g | 221 % | |
Monounsaturated Fat 22.8g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 203.5mg | 63 % | |
Sodium 479.8mg | 17 % | |
Potassium 302.4mg | 8 % | |
Total Carbohydrate 35.4g | 10 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 34.4g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 866
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