Description
This Pecan Pie Cheesecake recipe combines a rich, creamy cheesecake with a crunchy pecan crust and a luscious pecan pie topping. Perfectly balanced between sweet and nutty, this dessert is an irresistible treat for special occasions or whenever you crave a decadent slice of pie and cheesecake in one.
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 and prepare baking dish: Preheat your oven to 350°F. Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Make the crust: In a food processor, combine graham crackers, pecan halves, and brown sugar. Pulse until fine crumbs form. Add the melted butter and pulse again until well combined. Press the crumb mixture evenly into the baking dish and bake for 10 minutes.
- Prepare the cheesecake batter: Clean the food processor bowl. Add cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt. Process until the mixture is very smooth and creamy.
- Bake the cheesecake: Pour the cheesecake batter over the pre-baked crust. Gently tap the baking dish on the counter to release air bubbles. Bake for 30-40 minutes until a toothpick inserted in the center comes out clean.
- Make the pecan pie topping: In a small saucepan over medium heat, combine chopped pecans, brown sugar, heavy cream, butter, ground cinnamon, and salt. Bring to a boil, then reduce heat and simmer for 2-3 minutes, stirring frequently. Remove from heat.
- Assemble and chill: Pour the warm pecan pie topping evenly over the baked cheesecake. Spread it with a spatula if needed. Refrigerate for at least 2 hours to set the topping.
- Serve: When ready to serve, cut the cheesecake into bars with a serrated knife. For clean slices, wipe the knife with a wet paper towel between cuts.
Notes
- To make a classic round cheesecake instead of bars, place a rimmed baking sheet on the bottom oven rack to catch drips.
- Line a 9 ½ inch springform pan bottom with parchment paper, then clamp the ring tightly.
- Press the crust crumbs into the bottom and about 2/3 up the sides. Bake for 10 minutes.
- Pour the filling in and bake for 50-60 minutes.
- Prepare half the pecan pie topping and spread over the warm cheesecake. Chill for at least 3 hours.
- Remove the springform ring, transfer cheesecake to a plate, and slice cold.
Nutrition
- Serving Size: 1 bar (1/24th of recipe)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
