Description
Pecan pie cheesecake is the ultimate dessert fusion that marries the creamy richness of classic cheesecake with the sweet, nutty crunch of pecan pie. This decadent treat is perfect for holidays or cozy gatherings, making it a showstopper that will leave your guests clamoring for more. With a buttery graham cracker crust and a luscious filling studded with toasted pecans, this cheesecake delivers warmth and comfort in every bite.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup sour cream (full-fat recommended)
- 1 cup chopped toasted pecans
- ¾ cup brown sugar
- 2 tsp vanilla extract (pure preferred)
- 3 large eggs, room temperature
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until crumbly. Press firmly into the bottom of a springform pan.
- Bake crust for about 10 minutes until golden brown; cool while preparing filling.
- In a separate bowl, beat softened cream cheese until smooth. Gradually add sour cream, brown sugar, granulated sugar, and vanilla extract; mix until combined.
- Add eggs one at a time; avoid overmixing. Gently fold in chopped toasted pecans.
- Pour filling over cooled crust and spread evenly. Bake at 325°F (160°C) for about 60 minutes or until slightly jiggly in the center.
- Allow cheesecake to cool before refrigerating for at least four hours or overnight. Serve chilled with whipped cream or extra pecans.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg