Indulge in the perfect blend of flavors with this Pecan Pie Cheesecake! This delightful dessert combines the gooey goodness of caramel pecan pie with the rich, tangy taste of classic cheesecake. It’s an impressive treat that’s perfect for holiday gatherings or any special occasion!
Servings: 24 Bars
Ingredients
For the Crust:
- 13 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 the Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking dish by spraying it with nonstick cooking spray.
- Make the Crust:
- In a large food processor, combine the graham crackers, pecans, and brown sugar. Pulse until the mixture resembles fine crumbs.
- Pour in the melted butter and pulse again until well combined.
- Transfer the crumb mixture to the baking dish and press it down evenly to form a compact crust. Bake for 10 minutes.
- Prepare the Cheesecake:
- Clean the food processor bowl. Add the softened cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt.
- Process until the mixture is very smooth.
- Pour the cheesecake batter over the baked crust. Gently tap the dish on the counter to release any air bubbles. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Pecan Pie Topping:
- While the cheesecake is baking, set a small saucepan over medium heat.
- Add the chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt to the saucepan. Bring the mixture to a boil while stirring continuously, then let it simmer for 2-3 minutes before removing it from the heat.
- Combine and Chill:
- Once the cheesecake has finished baking, pour the pecan topping evenly over the cheesecake. Use a spatula to spread it out.
- Allow the cheesecake to cool, then refrigerate for at least 2 hours to set completely.
- Serve:
- When ready to serve, cut the cheesecake into bars using a serrated knife. For clean cuts, wipe the knife with a damp paper towel between slices.
Enjoy the rich flavors and textures of this Pecan Pie Cheesecake, and watch as it becomes a favorite at your holiday celebrations!