Description

This Classic Pecan Pie Cheesecake combines a creamy vanilla cheesecake with a cinnamon graham cracker crust and a rich, buttery pecan pie topping. It is an impressive holiday dessert that balances smooth texture with caramelized crunch.

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 tsp ground cinnamon (optional)

1/2 cup unsalted butter, melted

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1/2 cup sour cream

1 1/2 cups pecan halves

1/2 cup unsalted butter

1 cup light brown sugar, packed

1/4 cup heavy cream

1/4 cup light corn syrup

1 tsp vanilla extract

Pinch of salt

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Instructions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until combined. Press firmly into the bottom of the pan. Bake for 8 to 10 minutes until lightly golden, then cool.
Beat cream cheese until smooth. Add sugar and vanilla extract and mix well. Add eggs one at a time, beating after each addition. Fold in sour cream until smooth.
Pour filling over cooled crust and smooth the top. Bake for 45 to 50 minutes until edges are set and center slightly jiggles. Turn off oven and cool inside with door slightly open for 1 hour. Refrigerate at least 4 hours or overnight.
For the topping, melt butter in a saucepan over medium heat. Stir in brown sugar, heavy cream, corn syrup, and salt. Simmer gently for 2 to 3 minutes until thickened.
Add pecans and cook 2 minutes more. Remove from heat and stir in vanilla extract. Cool to room temperature.
Pour cooled topping over chilled cheesecake. Refrigerate 2 to 3 hours until set. Slice and serve chilled.

Notes

Add 1 tablespoon bourbon to the pecan topping for deeper flavor.

Substitute chocolate cookie crumbs for graham crackers for a richer crust.

Mix chopped toasted pecans into the batter for added texture.

Drizzle melted dark chocolate over the topping for decoration.

Store covered in the refrigerator for up to 5 days or freeze slices for up to 2 months. Thaw overnight in the refrigerator before serving.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 650 kcal
Sugar: 45 g
Sodium: 350 mg
Fat: 45 g
Saturated Fat: 25 g
Unsaturated Fat: 17 g
Trans Fat: 1 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 150 mg