Description
A delicious Pecan Pie Cheesecake that combines creamy cheesecake with a crunchy pecan pie topping, perfect for any occasion.
Ingredients
Scale
- 13 whole graham crackers
- 3/4 cup pecan halves
- 3 tablespoons light brown sugar
- 1/2 cup melted butter
- 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
- 1/2 teaspoon salt
- 1 3/4 cups pecan halves, chopped
- 3/4 cup light brown sugar
- 3/4 cup heavy cream
- 1/2 cup butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and spray a 9X13 inch baking dish with nonstick cooking spray.
- In a food processor, pulse together the graham crackers, 3/4 cup pecan halves, and 3 tablespoons of light brown sugar until fine crumbs form. Add 1/2 cup melted butter and pulse until combined. Press this mixture firmly into the bottom of the baking dish, then bake for 10 minutes until golden and fragrant.
- Clean the food processor, and then blend together 24 ounces of softened cream cheese, 1 cup sour cream, 1 cup sugar, 4 large eggs, 1 tablespoon all-purpose flour, 2 teaspoons vanilla extract, and 1/2 teaspoon salt until the mixture is smooth and creamy.
- Pour the cheesecake batter over the baked crust and gently spread it out. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean. The edges should be lightly set while the center remains slightly jiggly.
- While the cheesecake is baking, simmer 1 3/4 cups of chopped pecan halves, 3/4 cup light brown sugar, 3/4 cup heavy cream, 1/2 cup butter, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt in a saucepan over medium heat for 2-3 minutes, stirring until the mixture is smooth and slightly thickened.
- Once the cheesecake has baked and cooled slightly, pour the pecan pie topping evenly over the cheesecake. Allow it to cool completely at room temperature before covering and chilling in the refrigerator for at least 2 hours.
- When ready to serve, use a serrated knife to cut the cheesecake into clean slices.
Notes
Serve with whipped cream or vanilla ice cream for an extra treat. Storing leftovers in the fridge will keep it fresh for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg