Description
Indulge in the decadent fusion of pecan pie and cheesecake with this delightful dessert. A graham cracker crust supports a creamy cheesecake layer, topped with a luscious pecan topping that adds a perfect crunch to each bite.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake:
- 3 (8 oz) packages cream cheese, softened
- 1 cup brown sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the pecan topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat oven to 325°F (163°C).
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
- Make the cheesecake filling: Beat cream cheese, add brown sugar, then eggs one at a time. Mix in sour cream, vanilla, and flour. Pour over crust and bake.
- Prepare the pecan topping: Combine pecans, brown sugar, cream, butter, cinnamon, and salt in a saucepan. Cook until slightly thickened, then add vanilla.
- Finish and serve: Spoon pecan topping over chilled cheesecake before serving.
Notes
- For easy slicing, run a knife under hot water between cuts.
- This cheesecake can be made a day in advance and topped just before serving.
- Use a water bath while baking to minimize cracks if desired.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 35g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
