Description
Indulge in a delightful fusion of flavors with this Pecan Pie Cheesecake, combining the creamy richness of cheesecake with the nutty sweetness of pecan pie.
Ingredients
Scale
- 13 whole graham crackers
- ¾ cup pecan halves
- 3 tablespoons light brown sugar
- ½ 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
- ½ teaspoon salt
- 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 your oven to 350°F (175°C). In a food processor, combine graham crackers, pecan halves, brown sugar, and melted butter until crumbly.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust and bake for 10 minutes. Remove from oven and let cool.
- In a large bowl, beat the cream cheese until smooth. Add sour cream, sugar, eggs, flour, vanilla, and salt. Mix until well combined and creamy.
- Pour the cheesecake filling over the cooled crust and bake for 30 minutes. Turn off the oven and let the cheesecake cool inside for another hour.
- For the topping, combine chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt in a saucepan over medium heat. Stir until the mixture is thick and bubbly.
- Spread the pecan pie topping over the cooled cheesecake and refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, let the cheesecake chill overnight to allow the flavors to meld and set properly.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650 kcal
- Sugar: 38 g
- Sodium: 500 mg
- Fat: 47 g
- Saturated Fat: 21 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 145 mg
Keywords: Pecan Pie Cheesecake, dessert, cheesecake, pecan pie, American dessert