Pecan Pie Cheesecake Recipe – A dreamy mashup of gooey caramel pecan pie and rich, tangy cheesecake, perfect for your holiday table!
Ingredients
- For the Crust:
- 13 graham crackers
- ¾ cup pecan halves
- 3 tablespoons light brown sugar
- ½ cup melted butter
- For the Cheesecake:
- 24 oz 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 Oven: Heat oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray.
- Prepare the Crust: In a large food processor, pulse graham crackers, pecans, and brown sugar until finely ground. Add melted butter and pulse again until combined. Press mixture evenly into the prepared dish. Bake for 10 minutes.
- Make the Cheesecake: Clean the processor, then add cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt. Blend until smooth. Pour cheesecake mixture over the baked crust, tapping gently to release air bubbles. Bake for 30-40 minutes or until a toothpick comes out clean.
- Prepare the Pecan Topping: In a small saucepan, combine chopped pecans, brown sugar, cream, butter, cinnamon, and salt over medium heat. Bring to a boil, simmer for 2-3 minutes, then remove from heat.
- Assemble and Chill: Pour the pecan topping evenly over the cheesecake. Spread with a spatula, then chill for at least 2 hours.
- Serve: Cut into slices with a serrated knife, wiping the blade clean between cuts for neat edges. Enjoy!