INGREDIENTS
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the pecan pie layer:
- 1 cup pecans, chopped
- 1 cup brown sugar, packed
- ⅓ cup heavy cream
- ¼ cup unsalted butter
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
For the cheesecake layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
For the topping (optional):
- ½ cup pecans, halved
- Caramel sauce (for drizzling)
INSTRUCTIONS
- Prepare the crust:
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Let it cool.
- Make the pecan pie layer:
- In a saucepan, combine chopped pecans, brown sugar, heavy cream, butter, and salt.
- Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
- Remove from heat and stir in vanilla extract.
- Pour the pecan mixture over the cooled crust. Let it cool while preparing cheesecake.
- Make the cheesecake filling:
- In a large bowl, beat cream cheese until smooth.
- Add sugar and vanilla; mix until creamy.
- Add eggs one at a time, beating well after each.
- Mix in sour cream until smooth.
- Pour cheesecake batter over the pecan layer.
- Bake:
- Wrap the outside of the pan in foil and place in a larger pan filled with 1 inch of hot water (water bath).
- Bake at 325°F (160°C) for 1 hour to 1 hour 10 minutes, until center is set.
- Turn off oven and let cheesecake cool in oven with door slightly open for 1 hour.
- Chill:
- Remove from oven and water bath.
- Refrigerate for at least 4 hours or overnight.
- Top & Serve:
- Before serving, top with pecan halves and drizzle with caramel sauce.
- Slice and enjoy your rich, gooey pecan pie cheesecake!
Let me know if you’d like a no-bake version or mini cheesecake cups instead!