Description
This Pecan Pie Cheesecake combines a rich, creamy cheesecake base with the sweet, nutty crunch of pecan pie topping. Featuring a buttery graham cracker and pecan crust, smooth full-fat cream cheese batter, and a luscious homemade pecan pie glaze, this dessert offers the perfect blend of flavors and textures. Ideal for special occasions or holiday celebrations, it bakes into a luscious bar-style treat that can also be adapted into a classic round cheesecake.
Ingredients
Scale
Crust
- 13 whole graham crackers
- ¾ cup pecan halves
- 3 tablespoons light brown sugar
- ½ cup melted butter
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
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°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Make the Crust: In a food processor, combine the graham crackers, pecan halves, and brown sugar. Pulse until the mixture forms fine crumbs. Add melted butter and pulse again until fully combined. Press this crumb mixture evenly into the prepared baking dish to form a tight, compact crust. Bake for 10 minutes to set.
- Prepare the Cheesecake Batter: Clean the food processor bowl completely. Add softened cream cheese, sour cream, sugar, eggs, flour, vanilla extract, and salt. Process until the batter is very smooth and well mixed.
- Bake the Cheesecake: Pour the batter evenly over the pre-baked crust. Tap the dish gently on the counter to release any air bubbles. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Make the Pecan Pie Topping: While the cheesecake bakes, in a small saucepan over medium heat, combine chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt. Bring to a boil, then reduce heat and simmer for 2-3 minutes, stirring frequently to blend flavors.
- Assemble and Chill: Remove the cheesecake from the oven and immediately pour the hot pecan topping evenly over the surface. Use a spatula to spread it into an even layer. Refrigerate the cheesecake for at least 2 hours to fully set the topping and improve flavor development.
- Serve: Cut the cheesecake into bars using a serrated knife. For clean edges, wipe the knife with a damp paper towel between each cut. Serve chilled.
Notes
- To make a classic round cheesecake instead of bars, place a rimmed baking sheet on the bottom oven rack to catch any leaks.
- Line a 9 ½-inch springform pan bottom with parchment paper and clamp the ring securely around it. Press crumbs evenly over the bottom and about two-thirds up the sides of the pan. Bake for 10 minutes.
- Pour the cheesecake filling over the crust and bake for 50-60 minutes until set.
- Prepare half the pecan topping, pour over the cheesecake, and chill for at least 3 hours before removing the springform ring and slicing.
Nutrition
- Serving Size: 1 bar
- Calories: 370
- Sugar: 26g
- Sodium: 210mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
