Description
This Pecan Pie Cheesecake recipe combines the creamy richness of classic cheesecake with the sweet, nutty flavors of pecan pie topping. Featuring a crunchy graham cracker and pecan crust, a smooth cheesecake filling, and a luscious pecan pie topping, it’s baked to perfection and chilled for a delightful dessert perfect for any occasion.
Ingredients
Scale
Crust
- 13 whole graham crackers
- ¾ cup pecan halves
- 3 tablespoons light brown sugar
- ½ cup melted butter
Cheesecake
- 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
Pecan Pie Topping
- 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: Preheat your oven to 350°F and prepare a 9X13 inch baking dish by spraying it with nonstick cooking spray to prevent sticking.
- Prepare the Crust: In a large food processor, pulse graham crackers, pecans, and brown sugar into fine crumbs. Add melted butter and pulse until the mixture is well combined. Press the crumbs firmly and evenly into the baking dish. Bake the crust for 10 minutes to set.
- Make Cheesecake Filling: Clean the food processor bowl. Combine cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt in the processor. Process until the mixture is very smooth and creamy.
- Assemble and Bake Cheesecake: Pour the cheesecake batter over the baked crust. Gently tap the pan on the counter to release any air bubbles. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cheesecake is set.
- Prepare the Pecan Pie Topping: While the cheesecake bakes, place a small saucepan on medium heat. Add chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt. Bring the mixture to a boil, then reduce to a simmer for 2-3 minutes while stirring constantly. Remove from heat.
- Add Topping and Chill: Pour the warm pecan pie topping evenly over the baked cheesecake. Use a spatula to spread it into an even layer. Refrigerate the assembled cheesecake for at least 2 hours to set.
- Serve: Cut into bars using a serrated knife. For clean slices, wipe the knife with a wet paper towel between cuts. Serve chilled for the best texture and flavor.
Notes
- To make a traditional round cheesecake, use a 9 1/2 inch springform pan lined with parchment paper and placed on a rimmed baking sheet to catch leakage.
- Press crust crumbs on the bottom and up two-thirds of the sides of the pan, then bake for 10 minutes.
- Bake the cheesecake for 50-60 minutes in the springform pan.
- Prepare half the pecan topping and pour it on before refrigerating to chill and set for at least 3 hours.
- After chilling, remove the springform ring and slide cheesecake onto a cake plate.
- Slice and serve cold for best results.
Nutrition
- Serving Size: 1 bar (approx. 1/24th of recipe)
- Calories: 350
- Sugar: 27g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
