Description
Indulge in the decadent fusion of pecan pie and creamy cheesecake with this irresistible Pecan Pie Cheesecake recipe. A buttery graham cracker crust, velvety cheesecake filling, and luscious pecan pie topping create a show-stopping dessert perfect for any occasion.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup brown sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Pecan Pie Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven and prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
- Make the cheesecake filling: Beat cream cheese and brown sugar, add eggs one at a time, then mix in sour cream and vanilla. Pour over crust and bake.
- Prepare the pecan pie topping: Combine brown sugar, cream, butter, and salt in a saucepan. Stir in vanilla and pecans, then spread over cooled cheesecake.
Notes
- For easier slicing, run a knife under hot water between cuts.
- This dessert is perfect for holidays and can be made a day in advance.
- Store leftovers in the refrigerator for up to 4 days.
