Pecan Pie Cheesecake
Pecan Pie Cheesecake is a delightful dessert that expertly combines the creamy texture of cheesecake with the rich, nutty sweetness of pecan pie. Each slice features a buttery graham cracker crust topped with a velvety cream cheese filling and finished with caramelized pecans. This show-stopping dessert is perfect for holidays, special occasions, or any gathering where you want to impress your guests and create lasting memories.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- ½ cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup sour cream
- 1 cup pecan halves, toasted
- ¾ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a springform pan.
- In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press this mixture into the bottom of the prepared pan.
- In another bowl, beat softened cream cheese until smooth. Gradually add brown sugar; then mix in sour cream, eggs (one at a time), and vanilla until smooth.
- Fold in half of the toasted pecans and pour the batter over the crust.
- Bake for 50-60 minutes until set but slightly jiggly in the center.
- Once cooled, top with remaining pecans and drizzle caramel sauce if desired. Slice and serve.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 22g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: - For variations, swap pecans for walnuts or add chocolate chips for extra flavor. - Store leftovers in an airtight container in the fridge for up to five days or freeze individual slices for up to three months.