“This recipe feels like it came straight from heaven. It’s almost impossible to resist going back for seconds.”

This Pecan Cheesecake Pie combines the creamy richness of cheesecake with the sweet, nutty goodness of pecan pie. A buttery graham cracker crust provides the perfect base for a smooth brown sugar cheesecake filling, all topped with a luscious, warm pecan caramel. It’s a show-stopping dessert that’s sure to impress.

Ingredients:

For the Crust:

Ingredient	Quantity
Graham crackers (finely crushed)	1 sleeve
Melted butter	5 tablespoons
Brown sugar (packed)	¼ cup
Salt	Pinch

For the Cheesecake:

Ingredient	Quantity
Cream cheese (softened)	3 (8 oz) blocks
Brown sugar (packed)	1 cup
Large eggs	3
Sour cream	¼ cup
All-purpose flour	2 tablespoons
Vanilla extract	1 teaspoon
Salt	¼ teaspoon

For the Topping:

Ingredient	Quantity
Butter	4 tablespoons
Brown sugar (packed)	½ cup
Cinnamon	½ teaspoon
Heavy cream	¼ cup
Whole or chopped pecans	1 ¾ cup
Salt	Pinch

Instructions:

1. Preheat oven and prepare pan: Preheat the oven to 325°F (160°C). Spray a 9-inch springform pan with cooking spray.
2. Make the crust: In a mixing bowl, combine the finely crushed graham crackers, melted butter, packed brown sugar, and a pinch of salt. Mix well until the crumbs are evenly moistened.
3. Press the crust: Press the graham cracker mixture firmly into the bottom of the prepared springform pan to create an even crust.
4. Make the cheesecake batter: In a separate bowl, beat the softened cream cheese and packed brown sugar together with a hand mixer until smooth and creamy.
5. Add eggs: Add the large eggs one at a time, beating well after each addition until just combined.
6. Add remaining cheesecake ingredients: Add the sour cream, all-purpose flour, vanilla extract, and salt to the cream cheese mixture. Mix until smooth and well combined. Be careful not to overmix.
7. Pour batter into crust: Pour the prepared cheesecake batter evenly into the graham cracker crust in the springform pan.
8. Prepare for water bath: Wrap the bottom of the springform pan tightly with a double layer of aluminum foil to prevent water from seeping in. Place the wrapped pan on a baking sheet.
9. Bake the cheesecake: Bake in the preheated oven for 1 hour.
10. Cool in oven: Once the cheesecake is done baking, slightly open the oven door and let the cheesecake cool in the turned-off oven for 1 hour. This gradual cooling helps prevent cracking.
11. Chill the cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it and refrigerate for at least 5 hours, or preferably overnight, to allow it to chill thoroughly and set properly.
12. Make the pecan topping: While the cheesecake is chilling, prepare the topping. In a skillet over low heat, melt the butter and packed brown sugar. Let the mixture start to bubble gently.
13. Add topping ingredients: Stir in the cinnamon, heavy cream, pecans (whole or chopped), and a pinch of salt. Mix well to combine.
14. Cool the topping: Remove the skillet from the heat and let the pecan topping cool off the heat for about 20 minutes. This will allow it to thicken slightly.
15. Assemble and serve: Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan. Pour the cooled pecan topping evenly over the top of the cheesecake. Slice and serve. Enjoy this delightful Pecan Cheesecake Pie!