Description
Indulge in the rich and decadent fusion of Pecan Pie and Cheesecake with this delightful dessert. A buttery graham cracker crust, smooth cream cheese filling, and a luscious pecan topping come together to create a show-stopping treat for any occasion.
Ingredients
Scale
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup packed brown sugar
- ½ cup unsalted butter, melted
Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Pecan Topping:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans
Instructions
- Preheat oven: Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan by wrapping the outside with foil and greasing the inside.
- Make the crust: Combine graham cracker crumbs, brown sugar, and melted butter. Press into the pan and bake for 10 minutes. Set aside to cool.
- Prepare filling: Beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream. Pour over crust and bake in a water bath for 55–65 minutes.
- Chill: Let the cheesecake cool in the oven, then chill for at least 4 hours.
- Make topping: Melt butter, sugar, and cream. Stir in vanilla and pecans. Spoon over chilled cheesecake.
Notes
- Best served chilled with the topping added just before serving.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 38g
- Sodium: 260mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
