Description
This Pecan Pie Cheesecake combines the rich, creamy texture of classic cheesecake with a buttery graham cracker crust and a decadent pecan pie topping. Perfectly sweet and nutty, it’s a delightful dessert ideal for holidays or any special occasion.
Ingredients
Scale
For the Crust
- 13 whole 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
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F. Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Make the Crust: In a food processor, pulse together graham crackers, pecans, and light brown sugar until finely ground. Add melted butter and pulse until mixture is well combined. Press the crumb mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes, then set aside.
- Prepare Cheesecake Batter: Clean the food processor bowl. Add cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt. Process until the mixture is very smooth and creamy.
- Assemble and Bake Cheesecake: Pour the cheesecake batter over the pre-baked crust. Tap the dish gently on the counter to release any air bubbles. Bake for 30–40 minutes until a toothpick inserted in the center comes out clean.
- Make Pecan Pie Topping: While the cheesecake bakes, place a small saucepan over medium heat. Add chopped pecans, light brown sugar, heavy cream, butter, cinnamon, and salt. Bring to a boil, then reduce heat and simmer for 2–3 minutes, stirring constantly. Remove from heat.
- Add Topping and Chill: Pour the hot pecan topping evenly over the baked cheesecake. Use a spatula to spread it into a smooth layer. Chill the cheesecake in the refrigerator for at least 2 hours to allow it to set completely.
- Slice and Serve: Use a serrated knife to cut into bars. For clean slices, wipe the knife with a wet paper towel between cuts. Serve chilled and enjoy!
Notes
- To make a traditional round cheesecake, use a 9 ½ inch springform pan lined with parchment paper on the bottom, clamped tightly. Press crumbs up the sides about 2/3 of the way, then bake crust for 10 minutes.
- Pour filling into springform pan and bake for 50–60 minutes.
- Prepare half the amount of pecan pie topping for the round cheesecake version, pour over baked cheesecake, and chill for at least 3 hours.
- Place a rimmed baking sheet on the oven rack below to catch any leakage when baking in a springform pan.
Nutrition
- Serving Size: 1 bar (approx.)
- Calories: 410
- Sugar: 28g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0.3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
