Pecan Pie Cheesecake
A delightful dessert combining creamy cheesecake and rich pecan pie, perfect for special occasions and family gatherings.
Ingredients
For the crust
- 1 ½ cups crushed graham cracker crumbs (about 12 crackers)
- ¼ cup granulated sugar
- ½ cup unsalted melted butter
- ½ teaspoon ground cinnamon
- 1 pinch salt
For the cheesecake filling
- 4 packages softened cream cheese (8 ounces each)
- 1 cup sour cream
- ¾ cup granulated sugar
- ¾ cup packed dark brown sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 5 large eggs
For the pecan pie topping
- 12 tablespoons unsalted butter
- 1 ⅓ cups packed dark brown sugar
- ½ cup heavy cream
- ½ teaspoon salt
- 2 cups whole and chopped pecans A combination is preferred.
- 2 teaspoons vanilla extract
Instructions
Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed graham crackers, granulated sugar, melted butter, ground cinnamon, and salt until well blended.
- Press the mixture into the bottom of a springform pan. Bake for 10 minutes and then let it cool.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the sour cream, granulated sugar, brown sugar, ground cinnamon, and vanilla extract. Mix until combined.
- Add the eggs, one at a time, mixing well after each addition. Pour the filling over the cooled crust.
Baking the Cheesecake
- Bake the cheesecake at 325°F (160°C) for about 1 hour, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour to prevent cracking.
Pecan Pie Topping
- In a saucepan, melt the butter over medium heat.
- Stir in the brown sugar, heavy cream, and salt. Cook, stirring constantly, until the mixture is bubbling and smooth.
- Remove from heat and stir in the pecans and vanilla extract. Allow to cool slightly before pouring over the cooled cheesecake.
Notes
Serve chilled or at room temperature. Top with whipped cream or extra pecans for added flavor and texture. Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.