Pecan Pie Cheesecake
Ingredients
The crust
-
2 ½
cups
graham cracker crumbs
-
½
cup
granulated sugar
-
1
tsp
cinnamon
-
½
tsp
salt
-
¾ - 1
cup
butter, melted
The filling
-
3
cups
cream cheese
-
⅔
cup
sour cream
-
½
cup
brown sugar
-
⅔
cup
granulated sugar
-
1
tbsp
vanilla
-
½
tsp
cinnamon
-
3
large
eggs, room temperature
-
2
large
egg yolks, room temperature
-
2
tbsp
all-purpose flour
Pecan pie topping
-
6
tbsp
butter
-
½
cup
brown sugar
-
1
tbsp
vanilla
-
½
tsp
cinnamon
-
½
tsp
salt
-
⅓
cup
heavy cream
-
2
cups
pecans
Instructions
- Preheat the oven to 350°F.
- Let the cream cheese and eggs sit at room temperature.
- Combine the graham cracker crumbs, sugar, cinnamon, and salt in a bowl. Melt the butter and mix it with the crumbs until they stick together.
- Spray a 9-inch springform pan with non-stick spray and press the crust mixture into the pan, covering the bottom and sides.
- Bake the crust for 10 minutes and let it cool.
- Reduce the oven temperature to 325°F.
- In a bowl, mix the cream cheese and sour cream until smooth. Add both sugars and vanilla, mixing well.
- Add the eggs one at a time, mixing gently, then add the flour and mix until just combined.
- Pour the filling into the crust and level the top. Place the springform pan in a larger pan filled with hot water.
- Bake for 1 hour and 15 minutes.
- Remove from the oven, cool slightly, and run a knife around the edge of the pan. Chill in the fridge for 6-8 hours.
- For the topping, melt butter in a pot, add brown sugar and cook until bubbling. Stir in heavy cream, cinnamon, salt, and vanilla.
- Mix in the pecans, cool for 10 minutes, then pour over the cheesecake before serving.
Nutrition Facts (estimated)
Servings
10-12
Calories
591
Total fat
42.6g
Total carbohydrates
46.4g
Total protein
7.2g
Sodium
458.2mg
Cholesterol
189.8mg
You might also like