This Pecan Cheesecake Pie masterfully combines the creamy richness of cheesecake with the sweet, nutty crunch of a pecan pie. Featuring a buttery graham cracker crust, a velvety cheesecake filling, and a luscious pecan praline topping, it’s a truly indulgent and impressive dessert for any special occasion.

Pecan Cheesecake Pie

Ingredients:

For the Crust

For the Cheesecake

For the Topping

Instructions:

1. Preheat Oven & Prep Pan: Preheat the oven to 325°F (160°C). Lightly spray a 9-inch springform pan with cooking spray.
2. Make the Crust: In a mixing bowl, combine the finely crushed graham crackers, 5 tbsp melted butter, ¼ cup packed brown sugar, and a pinch of salt. Mix thoroughly until well combined and crumbly.
3. Press in Crust: Press the crust mixture firmly and evenly into the bottom of the prepared springform pan.
4. Prepare Cheesecake Filling – Cream Cheese Base: In a separate large bowl, using a hand mixer, beat the softened cream cheese and 1 cup packed brown sugar together until smooth and creamy.
5. Add Remaining Filling Ingredients: Add the large eggs one at a time, beating well after each addition until just incorporated. Then, add the sour cream, all-purpose flour, vanilla extract, and ¼ tsp salt. Mix on low speed until just combined and smooth. Do not overmix.
6. Pour Filling: Pour the cheesecake mixture over the prepared crust in the springform pan.
7. Prepare for Baking (Water Bath optional): Wrap the bottom of the springform pan securely with aluminum foil to prevent any leaks (especially if using a water bath, though this recipe doesn’t explicitly call for one, it’s good practice for cheesecakes). Place the wrapped pan on a baking sheet.
8. Bake Cheesecake: Bake for 1 hour, or until the edges are set and the center still has a slight jiggle.
9. Cool in Oven: Once the cheesecake is done baking, turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks.
10. Chill Cheesecake: Remove the cheesecake from the oven and allow it to cool completely to room temperature on a wire rack. Then, transfer it to the refrigerator and let it chill for at least 5 hours, or preferably overnight, for the best texture and stability.
11. Make the Topping: In a skillet set over low heat, melt the 4 tbsp butter and ½ cup packed brown sugar. Stir until the sugar is dissolved and the mixture begins to bubble gently.
12. Finish Topping: Add the ½ tsp cinnamon, ¼ cup heavy cream, 1 ¾ cup whole or chopped pecans, and a pinch of salt to the skillet. Mix well to combine.
13. Cool Topping: Remove the topping mixture from the heat and let it cool off for about 20 minutes. This allows it to thicken slightly.
14. Assemble & Serve: Once the cheesecake is fully chilled and the topping has cooled, carefully pour the pecan topping evenly over the top of the cheesecake. Slice and serve.