Pecan Cheesecake Pie Recipe
Pecan Cheesecake Pie
This decadent Pecan Cheesecake Pie combines two beloved desserts into one unforgettable treat. A buttery graham cracker crust supports a smooth, creamy cheesecake filling, while a rich pecan topping adds sweet caramel-like flavor and satisfying crunch. Perfect for holidays, family gatherings, or special celebrations, this dessert is sure to impress.
Ingredients
For the Crust
| Ingredient | Amount |
|---|---|
| Graham cracker crumbs | 1½ cups (about 1 sleeve) |
| Melted butter | 5 tbsp |
| Brown sugar, packed | ¼ cup |
| Salt | Pinch |
For the Cheesecake Filling
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 3 (8 oz) packages |
| Brown sugar, packed | 1 cup |
| Large eggs | 3 |
| Sour cream | ¼ cup |
| All-purpose flour | 2 tbsp |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
For the Pecan Topping
| Ingredient | Amount |
|---|---|
| Butter | 4 tbsp |
| Brown sugar, packed | ½ cup |
| Ground cinnamon | ½ tsp |
| Heavy cream | ¼ cup |
| Whole or chopped pecans | 1¾ cups |
| Salt | Pinch |
Instructions
Step 1: Prepare the Oven and Pan
Preheat the oven to 325°F (160°C). Lightly coat a 9-inch springform pan with cooking spray.
Step 2: Make the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and a pinch of salt. Stir until the mixture resembles damp crumbs.
Firmly press the mixture into the bottom of the prepared springform pan, creating an even layer.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and brown sugar until smooth and creamy.
Add the eggs one at a time, mixing after each addition until incorporated.
Add the sour cream, flour, vanilla extract, and salt. Mix on low speed just until smooth and combined.
Step 4: Fill the Pan
Pour the cheesecake batter over the prepared crust and spread evenly.
Step 5: Bake
Wrap the outside bottom of the springform pan with aluminum foil if desired. Place the pan on a baking sheet.
Bake for approximately 1 hour, or until the edges are set and the center still has a slight wobble.
Step 6: Cool Gradually
Turn off the oven and crack the door open slightly. Leave the cheesecake inside for 1 hour to cool gradually.
Remove from the oven and allow it to cool completely at room temperature.
Step 7: Chill
Transfer the cheesecake to the refrigerator and chill for at least 5 hours, preferably overnight, to allow it to fully set.
Step 8: Prepare the Pecan Topping
In a skillet over low heat, melt the butter and brown sugar together, stirring until smooth and lightly bubbling.
Add the cinnamon, heavy cream, pecans, and a pinch of salt. Stir until everything is evenly coated.
Step 9: Cool the Topping
Remove the skillet from the heat and allow the mixture to cool for about 20 minutes, giving it time to thicken slightly.
Step 10: Assemble and Serve
Once the cheesecake is fully chilled and the topping has cooled, spoon the pecan mixture evenly over the surface.
Slice and serve chilled.
Helpful Tips
- Avoid overmixing the cheesecake batter to help maintain a smooth texture.
- Cooling the cheesecake gradually can help reduce the likelihood of cracks.
- Chilling overnight provides the best flavor and consistency.
- For clean slices, wipe the knife between cuts.
This rich dessert delivers the perfect combination of creamy cheesecake, buttery crust, and sweet pecan topping, making it an excellent centerpiece for any dessert table.
