Description
Discover the perfect pecan cheesecake pie recipe! A creamy cheesecake layer meets a nutty, caramelized pecan topping in this irresistible dessert.
Ingredients
Scale
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 cups whole or chopped pecans
- Pinch of salt
Instructions
- Prepare the crust:
- Preheat oven to 325°F (165°C).
- Spray a 9-inch springform pan with cooking spray.
- Combine graham crackers, butter, brown sugar, and salt in a mixing bowl. Mix well.
- Press the mixture evenly into the bottom of the prepared pan.
- Prepare the cheesecake filling:
- In a bowl, beat cream cheese and brown sugar with a hand mixer until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, flour, vanilla extract, and salt until well combined.
- Pour the filling over the prepared crust.
- Bake the cheesecake:
- Wrap the bottom of the springform pan with aluminum foil.
- Place the pan on a baking sheet and bake for 1 hour.
- After baking, turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Transfer the cheesecake to the refrigerator and chill for at least 5 hours.
- Prepare the topping:
- In a skillet over low heat, melt butter and brown sugar, stirring until it starts to bubble.
- Add cinnamon, heavy cream, pecans, and a pinch of salt. Stir well.
- Remove from heat and let cool for 20 minutes.
- Assemble and serve:
- Pour the cooled topping over the chilled cheesecake.
- Slice and enjoy!