Description
The moment you indulge in this Pecan Pie Cheesecake, you’ll understand why it dazzles: the buttery crunch of toasted pecans, the velvety smoothness of cream cheese, and the hidden warmth of brown sugar and butter make it unforgettable.
Ingredients
Units
Scale
For the Crust:
- 13 graham crackers
- 3/4 cup pecan halves
- 3 Tbsp light brown sugar
- 1/2 cup melted butter
- 24 oz full‑fat cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 4 large eggs
- 1 Tbsp all‑purpose flour
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 3/4 cups pecan halves, chopped
- 3/4 cup light brown sugar
- 3/4 cup heavy cream
- 1/2 cup butter
- 1 tsp ground cinnamon
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 °F (177 °C). Spray a 9 × 13‑inch baking dish with nonstick cooking spray or line it with parchment for easier removal.
- For the Crust: In a food processor, blend graham crackers, pecans, and sugar until fine crumbs form. Add melted butter and pulse to combine. Press into dish and bake 10 minutes. Set aside.
- For the Cheesecake Filling: In cleaned processor, combine cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt until smooth. Pour over crust and tap to remove air bubbles. Bake 30–40 minutes, until center is just set.
- For the Pecan Topping: In a saucepan over medium heat, combine pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to boil, then simmer 2–3 minutes until thickened slightly. Pour over cheesecake.
- Chill at least 2 hours (or overnight) before slicing. Use a serrated knife and wipe clean between slices.
Notes
Store in the fridge up to 4 days. Can be frozen without topping for 1–2 months. For clean slices, chill well and use a warm knife. For dietary changes, see notes on vegan, gluten-free, or nut adjustments.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 240mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg