Description
This cheesecake brings pecan pie and creamy cheesecake together in one irresistible dessert. It is rich, crunchy, silky, and perfect for holidays or whenever you want an impressive homemade treat.
Ingredients
Scale
- 2 cups (200 g) graham cracker crumbs
- 5 tablespoons (70 g) unsalted butter, melted
- 2 tablespoons (25 g) brown sugar
- 24 ounces (680 g) full-fat cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 3 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (120 g) sour cream
- 1 cup (200 g) packed brown sugar
- 1/2 cup (120 ml) heavy cream
- 4 tablespoons (56 g) unsalted butter
- 1 teaspoon (5 ml) vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups (170 g) chopped pecans
Instructions
- Preheat oven to 325°F (165°C) and prepare a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and brown sugar, then press firmly into the pan and bake for 8 to 10 minutes.
- Beat softened cream cheese with granulated sugar until smooth.
- Add eggs one at a time, then mix in vanilla and sour cream just until combined.
- Pour cheesecake filling over the crust and smooth the top.
- Bake for 55 to 65 minutes, until the edges are set and the center gently jiggles.
- Turn off the oven, crack the door, and let the cheesecake cool inside for about 30 minutes.
- Cool completely, then refrigerate for at least 6 hours or overnight.
- Cook brown sugar, heavy cream, butter, vanilla, and salt in a saucepan until smooth and glossy.
- Stir in chopped pecans and cook for another minute.
- Cool the pecan topping slightly, then spread it over the chilled cheesecake.
- Slice with a warm, clean knife and serve.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Cuisine: American