Description
Indulge in the rich and creamy delight of Pecan Pie Cheesecake, combining the best of both worlds in one decadent dessert.
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 the oven to 350°F (175°C).
- In a food processor, pulse graham crackers, ¾ cup pecan halves, 3 tablespoons light brown sugar, and melted butter until crumbly.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat softened cream cheese until smooth, then add sour cream, sugar, eggs, flour, vanilla extract, and salt. Mix until combined.
- Pour the cheesecake mixture over the crust in the springform pan and smooth the top.
- Bake for 30 minutes or until the center is set. Remove from oven and let cool.
- In a saucepan over medium heat, combine 1 ¾ cups chopped pecans, ¾ cup light brown sugar, heavy cream, butter, ground cinnamon, and salt. Bring to a boil, then reduce heat and simmer for 5-10 minutes until thickened.
- Pour the pecan pie topping over the cooled cheesecake and refrigerate for at least 4 hours before serving.
Notes
For an added touch, serve with whipped cream or a scoop of vanilla ice cream.
- 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, cheesecake, pecan pie, dessert, American dessert