Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake Recipe – A perfect blend of gooey, caramel pecan pie and rich, tangy cheesecake for a holiday dessert that’s sure to impress! This indulgent treat combines a crunchy graham cracker-pecan crust with a smooth, creamy cheesecake filling, all topped with a decadent pecan pie topping. Ideal for your holiday gatherings, these bars are easy to make and deliciously satisfying.

Ingredients:

For the Crust:

• 13 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:

1. Preheat the oven to 350°F. Grease a 9×13 inch baking dish with nonstick spray.
2. For the Crust: In a food processor, pulse graham crackers, pecans, and brown sugar into fine crumbs. Add melted butter and pulse until combined. Press the mixture into the baking dish and bake for 10 minutes.
3. For the Cheesecake: Clean the food processor bowl and add cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt. Process until smooth. Pour the mixture over the baked crust and tap the dish gently on the counter to release air bubbles. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
4. For the Pecan Pie Topping: In a small saucepan over medium heat, combine chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil, stirring frequently. Let simmer for 2-3 minutes, then remove from heat. Pour the topping evenly over the cheesecake.
5. Let the cheesecake cool at room temperature, then refrigerate for at least 2 hours to set. Cut into bars using a serrated knife, wiping the blade with a wet paper towel between cuts for clean edges.

Notes:
For a traditional round cheesecake, use a 9 ½ inch springform pan and follow the steps for the crust and filling. Bake the cheesecake for 50-60 minutes, then add half of the pecan topping and chill for 3 hours.

Enjoy this irresistible dessert at your next gathering!