This recipe combines the richness of a classic cheesecake with the nutty flavor of pecans for a decadent dessert.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- For the Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup chopped pecans
- For the Topping:
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 1/4 cup chopped pecans
Instructions:
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Filling:
- In a large bowl, beat cream cheese until smooth.
- Gradually add sugar, flour, and salt, beating until well combined.
- Beat in vanilla extract.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream and 1 cup chopped pecans.
- Assemble and Bake:
- Pour the filling into the prepared crust.
- Bake in a preheated oven at 325°F (165°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for another hour to cool slowly.
- Make the Topping:
- In a small bowl, combine brown sugar, melted butter, and 1/4 cup chopped pecans.
- Top and Serve:
- Once the cheesecake has cooled completely, spread the pecan topping evenly over the top.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Tips:
- For a richer flavor, use toasted pecans.
- To prevent cracks, use room temperature eggs and cream cheese.
- Water bath method: For extra stability, place the springform pan in a larger baking pan filled with about 1 inch of hot water before baking.
Enjoy your delicious Pecan Cheesecake Pie!