Pecan Cheesecake Pie Recipe
This decadent pecan cheesecake pie is a perfect dessert for any occasion. With a buttery graham cracker crust, a creamy cheesecake filling, and a crunchy pecan topping, it’s a delightful combination of flavors and textures.
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Ingredients:
For the crust:
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| Ingredient | Quantity |
|---|---|
| Graham crackers (finely crushed) | 1 sleeve |
| Melted butter | 5 tablespoons |
| Packed brown sugar | 1/4 cup |
| Salt | Pinch |
For the cheesecake:
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| Ingredient | Quantity |
|---|---|
| Softened cream cheese (3 oz. blocks) | 3 |
| Packed brown sugar | 1 cup |
| Large eggs | 3 |
| Sour cream | 1/4 cup |
| All-purpose flour | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
For the topping:
| Ingredient | Quantity |
|---|---|
| Butter | 4 tablespoons |
| Packed brown sugar | 1/2 cup |
| Cinnamon | 1/2 teaspoon |
| Heavy cream | 1/4 cup |
| Whole or chopped pecans | 1 3/4 cups |
| Salt | Pinch |
Instructions:
- Preheat oven: Preheat your oven to 325°F (165°C).
- Prepare pan: Spray a 9-inch springform pan with cooking spray.
- Make crust: Combine graham crackers, butter, sugar, and salt in a mixing bowl. Press the crust into the pan.
- Make filling: Beat cream cheese and brown sugar with a hand mixer. Add eggs one at a time, then add sour cream, flour, vanilla, and salt. Mix.
- Pour filling: Pour the filling into the prepared crust.
- Bake: Wrap the bottom of the pan in aluminum foil and place it on a baking sheet. Bake for 1 hour.
- Cool: Leave the oven slightly open and let the cheesecake cool in the oven for 1 hour. Then, remove and let it cool in the fridge for at least 5 hours.
- Make topping: Melt butter and brown sugar in a skillet on low heat. Add cinnamon, heavy cream, pecans, and salt. Mix. Let cool for 20 minutes.
- Serve: Pour the topping over the cheesecake and serve.
