Description
A luscious combination of creamy cheesecake and nutty pecan pie topping on a buttery graham cracker crust, perfect for any celebration.
Ingredients
- 2 1/2 cups graham cracker crumbs (about 2 full packets)
- 1/4 cup brown sugar (packed light or dark)
- 10 tablespoons unsalted butter (melted)
- 1 1/2 cups brown sugar (packed light or dark)
- 2 teaspoons ground cinnamon
- 1 1/2 cups heavy cream
- 2 1/2 cups pecans (chopped into larger pieces)
- 32 oz cream cheese (room temperature)
- 1 cup brown sugar (packed light or dark)
- 3/4 cup sour cream (room temperature)
- 3/4 cup heavy cream (room temperature)
- 1 teaspoon pure vanilla extract
- 4 large eggs (room temperature)
- 1 egg yolk (room temperature)
Instructions
- Preheat oven to 350°F.
- Combine graham cracker crumbs, 1/4 cup brown sugar, and melted butter in a bowl until well combined. Press into the bottom and sides of a springform pan. Bake for 8-10 minutes until lightly golden; allow to cool.
- In a large bowl, beat cream cheese until smooth. Gradually add brown sugar, sour cream, and vanilla, blending until combined.
- Add eggs and egg yolk one at a time, mixing on low speed. Pour filling into the baked crust.
- In another bowl, combine 1 1/2 cups brown sugar, 2 teaspoons cinnamon, 1 1/2 cups heavy cream, and chopped pecans. Spoon onto cheesecake layer.
- Bake for 55-60 minutes until edges are set but center is slightly jiggly. Turn off the oven and let cheesecake sit inside for an additional hour.
- Remove from oven, cool at room temperature, then refrigerate for at least 4 hours or overnight.
Notes
Use room temperature ingredients for better mixing. Bake until the cheesecake is just slightly jiggly in the center for perfect doneness.
