Description
This Pecan Pie Cheesecake recipe combines the rich creaminess of classic cheesecake with the buttery crunch and warm flavors of pecan pie topping, all on a crisp graham cracker and pecan crust. Perfect for holiday gatherings or a decadent dessert, this luscious treat offers a perfect balance of textures and flavors.
Ingredients
Scale
For the Crust
- 13 whole graham crackers
- ¾ cup pecan halves
- 3 tablespoons light brown sugar
- ½ cup melted butter
For the 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
For the 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 and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Make the Crust: Using a large food processor, combine the graham crackers, pecans, and brown sugar. Pulse until the mixture forms fine crumbs. Add the melted butter and pulse again until well combined. Pour the crumbs into the prepared baking dish and press down firmly into an even, tight layer. Bake the crust for 10 minutes, then remove from the oven.
- Make the Cheesecake Batter: Clean the food processor bowl, then add the softened cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt. Process the ingredients until the mixture is very smooth and creamy.
- Bake the Cheesecake: Pour the cheesecake batter evenly over the pre-baked crust. Gently tap the baking dish on the counter to release any trapped air bubbles. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven.
- Prepare the Pecan Pie Topping: While the cheesecake is baking, combine the chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt in a small saucepan over medium heat. Bring the mixture to a boil, then stir and simmer for 2-3 minutes. Remove from heat.
- Assemble the Topping: Pour the warm pecan pie topping over the baked cheesecake. Use a spatula to spread it into an even layer across the top.
- Chill the Cheesecake: Place the cheesecake in the refrigerator and chill for at least 2 hours to allow it to set and flavors to meld.
- Serve: Use a serrated knife to cut the cheesecake into bars. For clean cuts, wipe the knife with a wet paper towel between slices. Serve chilled.
Notes
- To make a traditional round cheesecake instead of bars, place a large rimmed baking sheet on the bottom oven rack to catch any leaks.
- Line the bottom of a 9 ½ inch springform pan with parchment paper and clamp the ring tightly around it, trimming excess paper if desired.
- Press crust crumbs with your hands over the bottom and about two-thirds up the sides of the pan, then bake for 10 minutes.
- Pour the cheesecake filling into the crust and bake for 50-60 minutes.
- Prepare half the amount of pecan pie topping and pour it over the baked cheesecake.
- Chill the round cheesecake in the refrigerator for at least 3 hours to set before removing the springform ring and serving.
- Use a serrated knife wiped clean between cuts for smooth slicing.
Nutrition
- Serving Size: 1 bar (1/24th of recipe)
- Calories: 360
- Sugar: 25g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
