Description
This Pecan Pie Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, nutty crunch of pecan pie topping. A buttery graham cracker and pecan crust serves as the perfect base, topped with a smooth cheesecake layer and finished with a warm, gooey pecan pie topping. Ideal for holiday gatherings or special occasions, this dessert offers a harmonious blend of flavors and textures baked to perfection.
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 Oven: Preheat the oven to 350 degrees F and prepare a 9×13 inch baking dish by spraying it with nonstick cooking spray.
- Make the Crust: Using a food processor, combine the graham crackers, pecan halves, and brown sugar. Pulse until finely ground. Add the melted butter and pulse until the mixture is well combined. Press the crumb mixture evenly into the bottom of the prepared baking dish. Bake the crust for 10 minutes.
- Prepare the Cheesecake Batter: Clean the food processor bowl thoroughly. Add softened cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt to the processor. Process until the batter is very smooth, ensuring no lumps remain.
- Bake the Cheesecake: Pour the cheesecake batter over the pre-baked crust, smoothing evenly. Tap the dish gently on the countertop to release air bubbles. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Pecan Pie Topping: While the cheesecake bakes, combine chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt in a small saucepan over medium heat. Bring to a boil, then reduce heat and simmer while stirring continuously for 2-3 minutes. Remove from heat.
- Add Topping and Chill: Once the cheesecake finishes baking, remove from the oven. Pour the warm pecan pie topping evenly over the cheesecake layer, spreading with a spatula. Chill the entire cheesecake for at least 2 hours to set before serving.
- Serve: Use a serrated knife to cut the cheesecake into bars. For clean slices, wipe the knife with a wet paper towel between cuts.
Notes
- To make a traditional round cheesecake instead of bars, use a 9 ½ inch springform pan lined with parchment paper on the bottom and press the crust up the sides about two-thirds of the way. Bake crust for 10 minutes.
- Pour the filling into the crust and bake for 50-60 minutes until set.
- Prepare half the amount of pecan pie topping, pour it over the cheesecake, and refrigerate for at least 3 hours to chill and set.
- Remove the springform ring before serving and slide the cheesecake onto a serving plate.
- For best texture, ensure all dairy ingredients are at room temperature before mixing.
- Allow cheesecake to fully chill as this will make slicing easier and cleaner.
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 22g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
