Pecan Pie Cheesecake
This Pecan Pie Cheesecake combines creamy cheesecake with gooey pecan pie topping on a buttery graham cracker crust. Perfect holiday dessert bars or cake.
Equipment
- 9x13-inch baking dish
- Food processor
- Saucepan
- Spatula
- Serrated knife
Ingredients
- 13 whole graham crackers
- 3/4 cup pecan halves for crust
- 3 tablespoons light brown sugar for crust
- 1/2 cup melted butter
- 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
- 1/2 teaspoon salt for cheesecake
- 1 3/4 cups pecan halves chopped, for topping
- 3/4 cup light brown sugar for topping
- 3/4 cup heavy cream
- 1/2 cup butter for topping
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt for topping
Instructions
- Preheat oven to 350°F. Spray a 9x13 inch baking dish with nonstick cooking spray.
- For the crust: In a food processor, pulse graham crackers, pecans, and brown sugar until fine crumbs form. Add melted butter and pulse until combined. Press firmly into prepared baking dish. Bake for 10 minutes, then cool.
- For the cheesecake: Clean food processor. Add cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt. Process until smooth. Pour over cooled crust and tap to remove air bubbles.
- Bake for 30-40 minutes until center still jiggles slightly. Cool completely.
- For the topping: In a saucepan, combine pecans, brown sugar, heavy cream, butter, cinnamon, and salt. Bring to boil, then simmer 2-3 minutes until thickened.
- Pour warm topping over cooled cheesecake. Spread evenly. Refrigerate at least 2 hours before cutting. Use serrated knife for clean slices.
Notes
- Use room temperature ingredients for smoothest cheesecake batter
- Don't overbake - center should still jiggle slightly
- Chill at least 2 hours for cleanest slices
- Wipe knife between cuts for professional results
- Can be made 1 day ahead and refrigerated