This Pecan Cheesecake Pie combines the creamy richness of cheesecake with the sweet, nutty goodness of pecan pie. A buttery graham cracker crust provides the perfect base for a smooth brown sugar cheesecake filling, all topped with a luscious, warm pecan caramel. It\u2019s a show-stopping dessert that\u2019s sure to impress.<\/p>\n
Ingredients:
\nFor the Crust:<\/p>\n
Ingredient Quantity
\nGraham crackers (finely crushed) 1 sleeve
\nMelted butter 5 tablespoons
\nBrown sugar (packed) \u00bc cup
\nSalt Pinch
\nFor the Cheesecake:<\/p>\n
Ingredient Quantity
\nCream cheese (softened) 3 (8 oz) blocks
\nBrown sugar (packed) 1 cup
\nLarge eggs 3
\nSour cream \u00bc cup
\nAll-purpose flour 2 tablespoons
\nVanilla extract 1 teaspoon
\nSalt \u00bc teaspoon
\nFor the Topping:<\/p>\n
Ingredient Quantity
\nButter 4 tablespoons
\nBrown sugar (packed) \u00bd cup
\nCinnamon \u00bd teaspoon
\nHeavy cream \u00bc cup
\nWhole or chopped pecans 1 \u00be cup
\nSalt Pinch
\nInstructions:
\nPreheat oven and prepare pan: Preheat the oven to 325\u00b0F (160\u00b0C). Spray a 9-inch springform pan with cooking spray.
\nMake the crust: In a mixing bowl, combine the finely crushed graham crackers, melted butter, packed brown sugar, and a pinch of salt. Mix well until the crumbs are evenly moistened.
\nPress the crust: Press the graham cracker mixture firmly into the bottom of the prepared springform pan to create an even crust.
\nMake the cheesecake batter: In a separate bowl, beat the softened cream cheese and packed brown sugar together with a hand mixer until smooth and creamy.
\nAdd eggs: Add the large eggs one at a time, beating well after each addition until just combined.
\nAdd remaining cheesecake ingredients: Add the sour cream, all-purpose flour, vanilla extract, and salt to the cream cheese mixture. Mix until smooth and well combined. Be careful not to overmix.
\nPour batter into crust: Pour the prepared cheesecake batter evenly into the graham cracker crust in the springform pan.
\nPrepare for water bath: Wrap the bottom of the springform pan tightly with a double layer of aluminum foil to prevent water from seeping in. Place the wrapped pan on a baking sheet.
\nBake the cheesecake: Bake in the preheated oven for 1 hour.
\nCool in oven: Once the cheesecake is done baking, slightly open the oven door and let the cheesecake cool in the turned-off oven for 1 hour. This gradual cooling helps prevent cracking.
\nChill the cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it and refrigerate for at least 5 hours, or preferably overnight, to allow it to chill thoroughly and set properly.
\nMake the pecan topping: While the cheesecake is chilling, prepare the topping. In a skillet over low heat, melt the butter and packed brown sugar. Let the mixture start to bubble gently.
\nAdd topping ingredients: Stir in the cinnamon, heavy cream, pecans (whole or chopped), and a pinch of salt. Mix well to combine.
\nCool the topping: Remove the skillet from the heat and let the pecan topping cool off the heat for about 20 minutes. This will allow it to thicken slightly.
\nAssemble and serve: Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan. Pour the cooled pecan topping evenly over the top of the cheesecake. Slice and serve. Enjoy this delightful Pecan Cheesecake Pie!<\/p>\n