Pecan Pie Cheesecake
This Pecan Pie Cheesecake combines the rich, creamy texture of cheesecake with a delightful pecan pie topping, making it an irresistible dessert perfect for any occasion.
Ingredients
For the crust
- 13 pieces graham crackers
- ¾ cup pecan halves
- 3 tablespoons light brown sugar
- ½ cup melted butter
For the cheesecake
- 24 ounces full-fat cream cheese (softened)
- 1 cup sour cream
- 1 cup sugar
- 4 large eggs
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon salt
For the pecan pie topping
- 1 ¾ cups pecan halves (chopped)
- ¾ cup light brown sugar
- ¾ cup heavy cream
- ½ cup butter
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- Spray a 9x13 inch baking dish with nonstick cooking spray.
- For the crust, combine graham crackers, pecans, and brown sugar in a food processor. Pulse until fine crumbs form and then add melted butter. Mix until combined and press the mixture into the bottom of the baking dish.
- Bake the crust for 10 minutes until slightly golden. Remove and let cool.
Making the cheesecake
- In a clean food processor bowl, blend softened cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt until smooth.
- Pour the cheesecake batter over the cooled crust. Tap the dish on the counter to release air bubbles.
- Bake for 30-40 minutes until a toothpick inserted into the center comes out clean and edges are set.
Preparing the pecan topping
- In a small sauce pot, combine chopped pecans, brown sugar, cream, butter, cinnamon, and salt over medium heat.
- Bring to a boil, stirring constantly, then simmer for 2-3 minutes until thickened. Remove from heat.
Finishing touches
- Once the cheesecake is done, pour the pecan topping over it and spread evenly.
- Let the cheesecake cool to room temperature, then refrigerate for at least 2 hours to set.
- Slice using a serrated knife and serve chilled.
Notes
Best when served chilled with toppings like whipped cream or caramel. Store in an airtight container in the refrigerator for up to 5-7 days.