Description
A delightful combination of classic cheesecake and rich pecan pie that brings joy to any gathering.
Ingredients
- 13 graham crackers
- ¾ cup whole pecan halves
- 3 tablespoons light brown sugar
- ½ cup melted butter
- 24 ounces softened full-fat cream cheese
- 1 cup sour cream
- 1 cup sugar
- 4 large eggs
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 ¾ cups chopped pecans
- ¾ cup light brown sugar
- ¾ cup heavy cream
- ½ cup butter
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, combine graham crackers, pecans, and light brown sugar; pulse until fine crumbs form.
- Add melted butter; pulse until mixed.
- Press crumb mixture into the bottom of a 9×13-inch baking dish and bake for 10 minutes.
- Clean out the food processor. Add cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt; process until creamy.
- Pour cheesecake batter over the baked crust, tapping the dish to release air bubbles.
- Bake for 30-40 minutes until a toothpick comes out clean.
- Prepare the pecan topping in a saucepan: combine chopped pecans, light brown sugar, heavy cream, butter, cinnamon, and salt. Bring to a boil, then simmer for 2-3 minutes.
- Pour the pecan topping over the cheesecake, spreading evenly.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
Chill the cheesecake longer for a firmer texture. Use a serrated knife for clean slices.
