A dessert that truly has it all—this Pecan Cheesecake Pie is the ultimate indulgence. It marries the creamy, luxurious texture of classic cheesecake with the rich, nutty sweetness of pecan pie. A buttery graham cracker crust holds a velvety brown sugar cheesecake filling, all crowned with a warm, gooey pecan caramel topping. Every bite is pure bliss—and a guaranteed showstopper for any occasion. Ingredients – For the Crust: 1 sleeve graham crackers, finely crushed,
5 tablespoons melted butter, ¼ cup packed brown sugar, Pinch of salt, For the Cheesecake Filling: 3 (8 oz) blocks cream cheese, softened, 1 cup packed brown sugar, 3 large eggs, ¼ cup sour cream, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract, ¼ teaspoon salt, For the Pecan Topping: 4 tablespoons butter, ½ cup packed brown sugar,½ teaspoon cinnamon, ¼ cup heavy cream, 1 ¾ cups whole or chopped pecans, Pinch of salt, Instructions : Preheat Oven & Prep Pan:Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with nonstick spray. Make the Crust: In a mixing bowl, stir together crushed graham crackers, melted butter, brown sugar, and a pinch of salt until evenly moistened. Form the Crust:Press the mixture firmly into the bottom of the prepared pan to create an even crust. Set aside. Prepare Cheesecake Batter:In a large bowl, beat the softened cream cheese and brown sugar until smooth and creamy. Add the Eggs:
Beat in the eggs one at a time, mixing just until incorporated. Finish the Filling: Mix in sour cream, flour, vanilla extract, and salt. Avoid overmixing to maintain a smooth texture. Assemble the Cheesecake: Pour the batter into the crust. Wrap the bottom of the springform pan in a double layer of foil to prevent leaks. Place on a baking sheet. Bake: Bake for 1 hour. Then turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour—this prevents cracks. Chill: Let the cheesecake cool fully at room temperature. Then refrigerate for at least 5 hours, or overnight, until completely set. Make the Pecan Topping: In a skillet over low heat, melt the butter and brown sugar until it gently bubbles. Stir in cinnamon, cream, pecans, and salt. Simmer briefly, then remove from heat and let cool for 20 minutes to thicken. Finish & Serve: Once chilled, release the cheesecake from the springform pan. Spoon the cooled pecan topping over the top. Slice, serve, and enjoy this decadent masterpiece!
