Name: Pecan Pie Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 1/2 cups Graham cracker crumbs; 1/4 cup Brown sugar (packed); 10 TBSP Unsalted butter (melted); 32 oz Cream cheese (room temperature); 1 cup Brown sugar (packed); 3/4 cup Sour cream (room temperature); 3/4 cup Heavy cream (room temperature); 1 tsp Pure vanilla extract; 4 Large eggs (room temperature); 1 Egg yolk (room temperature); 2 tsp Ground cinnamon; 1 1/2 cups Brown sugar (packed); 1 1/2 cups Heavy cream; 2 1/2 cups Pecans (chopped)

Description

A delightful dessert that combines the rich flavors of cheesecake and pecan pie, perfect for gatherings and holidays.

Ingredients

Scale

2 1/2 cups Graham cracker crumbs
1/4 cup Brown sugar (packed)
10 TBSP Unsalted butter (melted)
32 oz Cream cheese (room temperature)
1 cup Brown sugar (packed)
3/4 cup Sour cream (room temperature)
3/4 cup Heavy cream (room temperature)
1 tsp Pure vanilla extract
4 Large eggs (room temperature)
1 Egg yolk (room temperature)
2 tsp Ground cinnamon
1 1/2 cups Brown sugar (packed)
1 1/2 cups Heavy cream
2 1/2 cups Pecans (chopped)

Instructions

Preheat the oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs with 1/4 cup of brown sugar and then add melted butter until moist.
Press the mixture into the bottom of a springform pan to form the crust.
Bake the crust for about 10 minutes and let it cool.
Beat cream cheese until smooth in a mixing bowl.
Add 1 cup of brown sugar, sour cream, heavy cream, and vanilla extract to the cream cheese and mix until smooth.
Add eggs and yolk one at a time, mixing well after each addition, then stir in ground cinnamon.
Pour half of the cheesecake filling into the cooled crust, sprinkle half of the chopped pecans, then add the remaining cheesecake filling and top with remaining pecans.
In a saucepan, heat 1 1/2 cups brown sugar and 1 1/2 cups heavy cream until slightly thickened for the pecan filling.
Pour the pecan filling over the cheesecake layer.
Bake for about 1 hour, until the edges are set, and the center is jiggly.
Cool in the oven for about an hour, then refrigerate for at least 4 hours or overnight.

Notes

Let the cheesecake cool before refrigerating for the best texture. Garnish with caramel sauce for an extra treat.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 300mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 6g
Cholesterol: 100mg

Keywords: Pecan Pie, Cheesecake, Dessert, Holiday, Nuts