Description
This Pecan Pie Cheesecake combines a buttery graham cracker crust, a rich and creamy cheesecake filling, and a gooey pecan pie topping. It is smooth, crunchy, sweet, and perfectly balanced, making it ideal for holidays and special occasions.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter melted
24 ounces cream cheese softened
1 cup granulated sugar
3 large eggs room temperature
1 cup sour cream
2 teaspoons vanilla extract
1 cup chopped pecans
1/2 cup brown sugar
1/3 cup heavy cream
3 tablespoons unsalted butter
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 325°F (165°C).
2. Mix graham cracker crumbs, sugar, and melted butter.
3. Press mixture into the bottom of a greased springform pan.
4. Bake crust for 10 minutes and cool slightly.
5. Beat cream cheese until smooth.
6. Add sugar and mix well.
7. Add eggs one at a time.
8. Mix in sour cream and vanilla.
9. Pour batter over crust.
10. Bake 50 to 55 minutes until center slightly jiggles.
11. Cool gradually in oven with door cracked.
12. Cook brown sugar, butter, and cream until smooth.
13. Stir in vanilla and pecans.
14. Spread topping over cheesecake.
15. Refrigerate at least 4 hours before serving.
Notes
Use room temperature ingredients.
Do not overmix the batter.
Clean knife between slices for best presentation.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 34 g
- Sodium: 310 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 145 mg
Keywords: pecan pie cheesecake, holiday dessert, cheesecake