Description
This Pecan Pie Cheesecake recipe combines a crispy graham cracker and pecan crust with a rich, smooth cream cheese filling, topped with a decadent pecan pie glaze. Perfect for dessert lovers craving a nutty, creamy treat, this recipe yields delicious cheesecake bars with a luxurious pecan topping, ideal for gatherings and celebrations.
Ingredients
Scale
For the Crust
- 13 whole graham crackers
- ¾ cup pecan halves
- 3 tablespoons light brown sugar
- ½ cup melted butter
For the Cheesecake
- 24 ounces 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
- Preheat and Prepare Dish: Preheat your oven to 350 degrees F. Spray a 9×13 inch baking dish with nonstick cooking spray.
- Make the Crust: In a food processor, combine graham crackers, pecans, and brown sugar. Pulse until finely ground. Add melted butter and pulse again until fully combined into a crumbly mixture.
- Form and Bake Crust: Pour the crumb mixture into the prepared baking dish. Press evenly and firmly into place. Bake for 10 minutes, then remove from oven.
- Prepare Cheesecake Filling: Clean the food processor bowl. Add cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt. Process until very smooth and creamy.
- Bake Cheesecake: Pour cheesecake batter over the warm crust. Tap the dish gently to release air bubbles. Bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.
- Make Pecan Pie Topping: While the cheesecake bakes, combine chopped pecans, brown sugar, heavy cream, butter, ground cinnamon, and salt in a small saucepan over medium heat. Bring to a boil, then simmer for 2-3 minutes while stirring.
- Top the Cheesecake: Remove cheesecake from oven. Pour the hot pecan mixture evenly over the warm cheesecake. Use a spatula to spread the topping gently into an even layer.
- Chill and Serve: Place the cheesecake in the refrigerator to chill and set for at least 2 hours. When ready, cut using a serrated knife, wiping the blade with a wet paper towel between cuts for clean slices.
Notes
- To make a traditional round cheesecake instead of bars, line a 9 ½ inch springform pan with parchment paper and clamp the ring tightly around the bottom, trimming excess paper if needed.
- Press the crumb mixture over the bottom and two-thirds up the sides of the pan, then bake for 10 minutes.
- Pour the cheesecake filling over the crust and bake for 50-60 minutes until set.
- Prepare half the pecan pie topping and pour over the baked cheesecake. Chill in the refrigerator for at least 3 hours to set before removing the springform ring.
- For clean slices, use a serrated knife and wipe between cuts with a wet paper towel.
Nutrition
- Serving Size: 1 bar (based on 24 bars)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 90mg
