Pecan Pie Cheesecake Recipe

Prep Time: 20 minutes | Cook Time: 40 minutes | Chill Time: 2 hours | Total Time: 3 hours
This decadent pecan pie cheesecake combines the gooey goodness of pecan pie with the creamy richness of cheesecake, making it the perfect holiday dessert!

Servings: 24 bars

Ingredients
For the Crust:

• 13 graham crackers
• ¾ cup pecan halves
• 3 tablespoons light brown sugar
• ½ cup melted butter

For the Cheesecake:

• 24 oz full-fat cream cheese (softened)
• 1 cup sour cream
• 1 cup sugar
• 4 large eggs
• 1 tablespoon all-purpose flour
• 2 teaspoons vanilla extract
• ½ teaspoon salt

For the Pecan Pie Topping:

• 1 ¾ cups pecan halves (chopped)
• ¾ cup light brown sugar
• ¾ cup heavy cream
• ½ cup butter
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Instructions

1. Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
2. For the Crust:
   • In a food processor, pulse graham crackers, pecans, and brown sugar into fine crumbs.
   • Add melted butter and pulse to combine.
   • Press mixture evenly into the bottom of the prepared dish. Bake for 10 minutes, then remove from oven.
3. For the Cheesecake:
   • Clean the food processor and add cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt. Process until smooth.
   • Pour cheesecake mixture over the baked crust and tap the dish gently to release air bubbles.
   • Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
4. For the Pecan Pie Topping:
   • In a small saucepan, combine chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil, stirring frequently.
   • Simmer for 2-3 minutes and then remove from heat.
   • Pour the pecan topping evenly over the baked cheesecake and spread into a smooth layer.
5. Let the cheesecake chill for at least 2 hours to set.
6. Slice with a serrated knife, wiping the knife clean with a damp towel between cuts.

Notes:

• For a round cheesecake: Use a 9½-inch springform pan, line the base with parchment paper, and bake at 350°F for 50-60 minutes. After adding the pecan topping, chill for at least 3 hours before removing the springform ring.