This decadent recipe combines the rich, buttery flavors of pecan pie with the creamy smoothness of cheesecake. It’s a showstopper dessert perfect for any special occasion.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons granulated sugar
For the Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
For the Pecan Topping:
- 1 cup packed light brown sugar
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
Instructions:
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
- Bake 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 eggs one at a time, then stir in sour cream and vanilla extract.
- Prepare the Pecan Topping:
- In a separate bowl, combine brown sugar, melted butter, vanilla extract, and salt.
- Stir in chopped pecans.
- Assemble and Bake:
- Pour the cheesecake filling into the cooled crust.
- Top with the pecan mixture, spreading it evenly.
- Bake 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.
- Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
- Run a knife around the edges of the springform pan to loosen the cheesecake.
- Carefully remove the sides of the pan.
- Serve chilled and enjoy!