Combining a cheesecake filling with a real pecan pie topping, this pecan pie cheesecake is creamy, flavorful, and melts in your mouth.
Cook Time1 hourhr
Course: Dessert
Cuisine: American
Keyword: cheesecake, pecan
Ingredients
Crust
1sleeve of graham crackers or 1 cup graham cracker crumbs
1/2stickbutter(4 tablespoons)
Cheesecake
2blocks of cream cheese(8 oz each)
1cupbrown sugar
2tbspflour
2/3cupsour cream
4eggs
1.5tspvanilla extract
Topping
1cupbrown sugar
1/2stickbutter(4 tablespoons)
1/4cupheavy cream
1cupcrushed/chopped pecans
Instructions
Smash a package (sleeve) of the graham crackers into crushed crackers, and combine it with the melted butter. Spread the this out to make a solid crust that covers the bottom and sides of a 9-inch pan. Place in oven and bake the graham cracker crust for 10 mins at 325 degrees. When finished and out of the oven make sure there are no holes or cracks in the crust.
1 sleeve of graham crackers or 1 cup graham cracker crumbs, 1/2 stick butter
Combine all of the cream cheese, brown sugar, flour, sour cream, eggs, and vanilla together and mix using an electric mixer to make nice and fluffy until combined really well.
2 blocks of cream cheese, 1 cup brown sugar, 2 tbsp flour, 2/3 cup sour cream, 4 eggs, 1.5 tsp vanilla extract
Fill this cheesecake mixture in the cooled pie crust about 3/4 of the way up the crust. Bake this 325 for 50 to 60 minutes or until the edges are set and the center jiggles slightly. Take out of oven and let it cool.
For the Pecan Pie topping
Melt the brown sugar and butter in a small pan over medium heat until it bubbles just a touch. Keep stirring frequently. Then add the heavy cream and pecans and stir some more until all combined well.
1 cup brown sugar, 1/2 stick butter, 1 cup crushed/chopped pecans, 1/4 cup heavy cream
Remove from heat, let cool for a bit (usually 5-7 minutes) then pour and spread over the cheesecake. Refrigerate and serve cool OR serve warm.