Description
Indulge in the decadent fusion of a classic pecan pie and creamy cheesecake with this irresistible Pecan Pie Cheesecake recipe. A buttery graham cracker crust, velvety cheesecake filling, and luscious pecan pie topping come together to create a show-stopping dessert perfect for any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup brown sugar, packed
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the pecan pie topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare crust: Preheat oven to 325°F (163°C) and grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, and melted butter. Press into pan and bake for 10 minutes.
- Prepare cheesecake filling: Beat cream cheese until smooth. Add brown sugar, eggs, sour cream, vanilla, and salt. Pour over cooled crust.
- Bake: Wrap pan in foil, place in a roasting pan with hot water, and bake for 55–65 minutes. Cool in the oven, then chill for at least 4 hours.
- Make pecan pie topping: Combine pecans, brown sugar, cream, butter, vanilla, and salt in a saucepan. Cook until thickened, then spoon over chilled cheesecake.
Notes
- Cheesecake can be made a day ahead.
- Add pecan topping just before serving for the best texture.
- For a twist, use a shortbread crust instead of graham cracker.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 34g
- Sodium: 290mg
- Fat: 41g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg
