Pecan Cheesecake Pie

Indulge in the rich, creamy texture of our Pecan Cheesecake Pie, where the classic cheesecake meets the traditional Southern pecan pie. This delightful dessert features a crumbly graham cracker crust, a velvety cheesecake filling, and a generous topping of caramelized pecans. It’s a perfect balance of textures and flavors – the buttery crust, the smooth and tangy cheesecake, and the sweet, crunchy pecans.

Ingredients:

• For the crust:
  • 1 sleeve graham crackers, finely crushed
  • 5 tbsp melted butter
  • ¼ cup brown sugar, packed
  • Pinch of salt
• For the cheesecake:
  • 3 (8 oz.) blocks cream cheese, softened
  • 1 cup brown sugar, packed
  • 3 large eggs
  • ¼ cup sour cream
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • ¼ tsp salt
• For the topping:
  • 4 tbsp butter
  • ½ cup brown sugar, packed
  • ½ tsp cinnamon
  • ¼ cup heavy cream
  • 1 ¾ cup whole or chopped pecans
  • Pinch of salt

Directions:

1. Preheat the oven to 325 F degrees.
2. Spray a 9-inch springform pan with cooking spray.
3. Mix graham crackers, butter, sugar, and salt for the crust and press into the pan.
4. Beat cream cheese and brown sugar; add eggs one at a time.
5. Add sour cream, flour, vanilla, and salt. Mix.
6. Pour the mixture over crust and wrap the bottom of the pan in aluminum foil.
7. Bake for an hour and let it cool in the oven for an hour.
8. Cool in the fridge for at least 5 hours.
9. For the topping, melt butter and brown sugar, add cinnamon, cream, pecans, and salt. Let cool for 20 minutes.
10. Pour over cheesecake and serve.

Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 8 hours 30 minutesKcal: 580 kcal | Servings: 8 servings