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Pecan Pie Cheesecake

Pecan Pie Cheesecake

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Indulge in a delightful twist on a classic favorite with this Pecan Pie Cheesecake. Featuring a creamy, smooth filling made from rich cream cheese and sweet brown sugar, this dessert is topped with buttery, caramelized pecans that add an irresistible crunch. Perfect for any holiday gathering or special occasion, this cheesecake not only tastes amazing but also boasts an impressive presentation. Easy to prepare ahead of time, it’s a show-stopping dessert that will leave your guests asking for seconds. Bring the warmth of autumn flavors to your table with this decadent treat!

Ingredients

Scale
  • 3 (8-oz.) blocks softened cream cheese
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 2 tbsp all-purpose flour
  • 1 tsp pure vanilla extract
  • 1/4 tsp kosher salt
  • 1 sleeve graham crackers, finely crushed
  • 5 tbsp butter, melted
  • 1/4 cup packed brown sugar
  • Pinch of kosher salt
  • 4 tbsp butter for topping
  • 1/2 cup packed brown sugar for topping
  • 1/2 tsp ground cinnamon
  • 1/4 cup heavy cream
  • 1 3/4 cups whole or chopped pecans

Instructions

  1. Preheat the oven to 325ºF and grease an 8" or 9" springform pan.
  2. In a large bowl, beat the cream cheese and brown sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream, flour, vanilla extract, and salt until well combined.
  3. In another bowl, mix the graham cracker crumbs, melted butter, brown sugar, and salt together; press firmly into the bottom of the prepared pan.
  4. Pour the cheesecake filling over the crust and bake for about 90 minutes until slightly jiggly in the center. Let cool in the oven with the door ajar for an hour before refrigerating for at least 5 hours or overnight.
  5. For the pecan topping, melt butter and brown sugar in a skillet over low heat; stir in cinnamon, heavy cream, pecans, and salt until well-coated. Allow to cool slightly before serving.

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