Description
This Pecan Pie Cheesecake recipe is a rich and decadent dessert combining a crunchy graham cracker and pecan crust, a smooth and creamy cheesecake filling, and a luscious pecan pie topping. It’s perfect for holidays, parties, or any special occasion where you want to impress with a delightful blend of classic Southern flavors and creamy texture.
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
- Prepare the Oven and Baking Dish: Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Make the Crust: In a large food processor, combine the graham crackers, pecan halves, and light brown sugar. Pulse until they form fine crumbs. Pour in the melted butter and pulse until the mixture is well combined and resembles wet sand. Press the crumb mixture firmly into the bottom of the prepared baking dish to form an even layer. Bake the crust in the preheated oven for 10 minutes to set.
- Prepare the Cheesecake Filling: Clean the food processor bowl thoroughly. Add the softened cream cheese, sour cream, sugar, eggs, all-purpose flour, vanilla extract, and salt to the processor. Blend the ingredients until the mixture is completely smooth with no lumps.
- Bake the Cheesecake: Pour the smooth cheesecake batter over the baked crust, spreading evenly. Gently tap the baking dish on the counter to release any air bubbles trapped in the batter. Place in the oven and bake for 30 to 40 minutes. The cheesecake is done when a toothpick inserted into the center comes out clean.
- Prepare the Pecan Pie Topping: While the cheesecake bakes, place a small saucepan over medium heat. Add the chopped pecans, light brown sugar, heavy cream, butter, ground cinnamon, and salt. Bring the mixture to a boil, stirring continuously. Lower the heat and simmer for 2 to 3 minutes until the topping thickens slightly.
- Top and Chill the Cheesecake: Once the cheesecake is fully baked, remove it from the oven. Pour the warm pecan pie topping evenly over the surface of the cheesecake. Use a spatula to spread the topping into an even layer. Allow the dessert to cool, then refrigerate for at least 2 hours to allow it to set properly.
- Slice and Serve: Cut the cheesecake into bars using a serrated knife. For clean edges, wipe the knife with a wet paper towel between each cut. Serve chilled and enjoy this rich and nutty dessert.
Notes
- To make a traditional round cheesecake instead of bars, place a large rimmed baking sheet on the bottom oven rack to catch any leakage.
- Line the bottom of a 9½ inch springform pan with parchment paper and clamp the ring around the bottom tightly, trimming paper edges as needed.
- Press the crust crumbs with your hands along the bottom and about two-thirds of the way up the sides of the pan. Bake for 10 minutes.
- Pour the filling into the crust-lined pan and bake for 50-60 minutes until set.
- Prepare half the amount of pecan pie topping and pour over the cheesecake once baked. Chill for at least 3 hours to set.
- Remove the springform ring, slide the cheesecake onto a cake plate, slice, and serve cold.
Nutrition
- Serving Size: 1 bar
- Calories: 380 kcal
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
