Description
Rich, creamy, and layered with texture, this Pecan Pie Cheesecake is a fusion of two dessert icons.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream, room temperature
- 1/2 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans, toasted
Instructions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into a 9-inch springform pan. Bake 10 minutes and set aside.
- In a bowl, beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla, sour cream, and heavy cream. Avoid overmixing.
- Pour filling into crust. Place pan in a roasting pan and add hot water halfway up sides. Bake 55–70 minutes until center is set but jiggly. Let cool in oven 1 hour, then chill at least 4 hours.
- For topping, melt butter in saucepan. Stir in brown sugar, cream, vanilla, and salt. Simmer 2–3 minutes. Stir in pecans. Cool 15 minutes.
- Spoon pecan topping over chilled cheesecake. Let set slightly before slicing and serving.
Notes
- Best served chilled.
- Can be made a day ahead.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 570
- Sugar: 35g
- Sodium: 300mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
Keywords: Pecan Pie Cheesecake, cheesecake, dessert, holiday dessert