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Pecan Cheesecake Pie
Pecan Cheesecake Pie Recipe
Ingredients
For the crust:
- 1 sleeve graham crackers, finely crushed
- 5 tbsp melted butter
- ¼ cup brown sugar, packed
- Pinch of salt
For the cheesecake:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup brown sugar, packed
- 3 large eggs
- ¼ cup sour cream
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
For the topping:
- 4 tbsp butter
- ½ cup brown sugar, packed
- ½ tsp cinnamon
- ¼ cup heavy cream
- 1 ¾ cup whole or chopped pecans
- Pinch of salt
Instructions
- Preheat the oven to 325°F (160°C). Spray a 9-inch springform pan with cooking spray.
- In a mixing bowl, combine the graham crackers, melted butter, brown sugar, and salt to create the crust. Press the mixture into the bottom of the pan.
- In another bowl, beat the cream cheese and brown sugar together with a hand mixer until smooth. Add the eggs one at a time, mixing after each addition. Then, add the sour cream, flour, vanilla, and salt, and mix until combined.
- Pour the cheesecake filling over the crust. Wrap the bottom of the pan with aluminum foil and place it on a baking sheet. Bake for 1 hour.
- After baking, turn off the oven and leave the door slightly open. Let the cheesecake cool inside the oven for 1 hour.
- Chill the cheesecake in the refrigerator for at least 5 hours.
- To make the topping, melt the butter and brown sugar in a skillet over low heat. When it starts to bubble, add the cinnamon, heavy cream, pecans, and salt. Stir and let it cool for 20 minutes.
- Once cooled, pour the pecan topping over the cheesecake. Slice and serve.