Description
A rich and indulgent dessert combining the creamy texture of cheesecake with the sweet, nutty flavor of pecan pie. Perfect for holidays or special occasions.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/3 cup melted butter
- 1 cup chopped pecans
- 3/4 cup brown sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup all-purpose flour
- 1 cup pecan halves (for topping)
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
- Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan and bake for 10 minutes. Let cool.
- In a saucepan over medium heat, combine chopped pecans, brown sugar, heavy cream, and butter. Stir until sugar is dissolved and mixture thickens slightly. Pour over cooled crust.
- In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Mix in vanilla extract, sour cream, and flour until just combined.
- Pour cheesecake batter over the pecan pie layer. Tap pan to remove air bubbles.
- Bake for 60-70 minutes or until center is almost set. Turn off oven, crack door, and let cheesecake cool for 1 hour inside.
- Chill in refrigerator for at least 4 hours or overnight.
- Top with pecan halves before serving, and optionally drizzle with caramel sauce.
Notes
- Make sure cream cheese is at room temperature for a smooth filling.
- To prevent cracks, avoid overmixing and use a water bath if desired.
- Cheesecake is best when chilled overnight.