Description

A rich and decadent dessert that combines the creamy texture of cheesecake with the sweet, nutty flavor of pecan pie, perfect for holidays and special occasions.

Ingredients

Units Scale

1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
1/2 cup unsalted butter, melted
2 cups chopped pecans
1 cup brown sugar (for pecan layer)
2/3 cup heavy cream
1/4 cup unsalted butter (for pecan layer)
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/4 cup sour cream
3 large eggs
1 1/2 teaspoons vanilla extract
1 tablespoon all-purpose flour

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Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the prepared pan and bake for 10 minutes. Let cool.
In a saucepan, combine chopped pecans, brown sugar, heavy cream, and butter. Cook over medium heat until thickened, about 8 minutes. Pour half over the crust and reserve the rest for topping.
Beat cream cheese and granulated sugar until smooth. Add sour cream, vanilla, and flour, mixing until just combined. Add eggs one at a time, mixing on low speed.
Pour the cheesecake batter over the pecan filling in the pan.
Bake for 60-70 minutes, or until the center is set but slightly jiggly. Turn off oven and let cheesecake sit inside for 1 hour.
Remove cheesecake and refrigerate for at least 4 hours or overnight.
Before serving, warm the reserved pecan topping and pour over the cheesecake.

Notes

Ensure cream cheese is at room temperature for a smoother batter.
Use a water bath while baking to prevent cracks.
Store leftovers in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 620
Sugar: 38g
Sodium: 320mg
Fat: 45g
Saturated Fat: 20g
Unsaturated Fat: 22g
Trans Fat: 1g
Carbohydrates: 48g
Fiber: 2g
Protein: 7g
Cholesterol: 125mg