Description
Pecan Pie Cheesecake is a delightful dessert mashup that combines the creamy, tangy texture of cheesecake with the rich, gooey sweetness of pecan pie. Featuring a buttery graham cracker crust, smooth cheesecake filling, and a crunchy caramelized pecan topping, it’s perfect for any special occasion or holiday gathering.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup chopped pecans
- 1/4 cup light brown sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups chopped pecans (for topping)
- 1/2 cup light brown sugar (for topping)
- 1/4 cup heavy cream
- 1/4 cup butter (for topping)
- 1/2 tsp ground cinnamon
- 1/4 tsp salt (for topping)
Instructions
- Preheat the oven to 350°F. Prepare a 9×13-inch baking dish by spraying with nonstick cooking spray.
- For the crust: In a food processor, pulse together graham cracker crumbs, chopped pecans, and light brown sugar until finely ground. Add the melted butter and pulse again until well combined. Press the mixture into the bottom of the prepared baking dish. Bake for 10 minutes.
- For the cheesecake filling: In the same food processor, blend cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt until smooth. Pour the mixture over the baked crust and tap the dish gently on the counter to remove any air bubbles.
- Bake the cheesecake for 30-40 minutes, or until the top is lightly golden and the center is slightly wobbly. Allow the cheesecake to cool.
- For the pecan topping: In a medium saucepan over medium heat, combine chopped pecans, light brown sugar, heavy cream, butter, ground cinnamon, and salt. Bring to a boil, then reduce the heat and simmer for 2-3 minutes until thickened. Remove from heat and pour the topping over the cooled cheesecake, spreading evenly with a spatula.
- Cover and refrigerate for at least 2 hours to allow the cheesecake to set before cutting into bars or slices.
Notes
- Make sure the cheesecake has a slight jiggle in the center when it is done baking.
- Allow the cheesecake to cool gradually to prevent cracking. Turn off the oven and leave the door slightly ajar for 30 minutes before removing it completely.
- For clean cuts, use a serrated knife and wipe it with a damp paper towel between slices.
- Leftovers can be stored in an airtight container in the fridge for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 391
- Sugar: 20g
- Sodium: 330mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 98mg