Hey dessert lovers! Today, we’re diving into decadence with Pecan Cheesecake Pie. Imagine the creaminess of cheesecake and the nutty crunch of pecans in a buttery crust.
It’s a dreamy treat you won’t want to miss. Ready to indulge in sweetness? Let’s dig in! 🥧✨
Ingredients
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 cup whole or chopped pecans
- Pinch of salt
How To Make Pecan Cheesecake Pie
Preheat the oven to 325 F degrees. Spray a 9-inch springform pan with cooking spray.
Mix graham crackers, butter, sugar, and salt in a mixing bowl to make the crust. Press the crust into the pan.
Beat cream cheese and brown sugar with a hand mixer in a bowl. Add your eggs in one at a time.
Add sour cream, flour, vanilla, and salt. Mix. Pour the mixture into the pan with the crust.
Wrap the bottom of the pan in aluminum foil and place it on your baking sheet. Bake for an hour.
Once the cheesecake is done baking, open the oven slightly and let the cheesecake cool in the oven for one hour while it’s off.
Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.
Make your topping by melting butter and brown sugar in a skillet on low heat. Let it start to bubble.
Add in cinnamon, heavy cream, pecans, and salt. Mix. Let the mixture cool off the heat for 20 minutes. Pour it over the cheesecake and serve.
Pecan Cheesecake Pie
Ingredients
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 cup whole or chopped pecans
- Pinch of salt
Instructions
- Preheat the oven to 325 F degrees. Spray a 9-inch springform pan with cooking spray.
- Mix graham crackers, butter, sugar, and salt in a mixing bowl to make the crust. Press the crust into the pan.
- Beat cream cheese and brown sugar with a hand mixer in a bowl. Add your eggs in one at a time.
- Add sour cream, flour, vanilla, and salt. Mix. Pour the mixture into the pan with the crust.
- Wrap the bottom of the pan in aluminum foil and place it on your baking sheet. Bake for an hour.
- Once the cheesecake is done baking, open the oven slightly and let the cheesecake cool in the oven for one hour while it’s off.
- Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.
- Make your topping by melting butter and brown sugar in a skillet on low heat. Let it start to bubble.
- Add in cinnamon, heavy cream, pecans, and salt. Mix. Let the mixture cool off the heat for 20 minutes. Pour it over the cheesecake and serve.
