Pecan Pie Cheesecake

This layered dessert brings together the richness of classic cheesecake with the sweetness and texture of a pecan pie topping. It’s a perfect make-ahead treat for gatherings or holidays.

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Ingredients

Crust:

• 1 sleeve graham crackers, finely crushed
• 5 tbsp unsalted butter, melted
• ¼ cup brown sugar, packed
• Pinch of salt

Cheesecake Filling:

• 3 blocks (8 oz each) cream cheese, softened
• 1 cup brown sugar, packed
• 3 large eggs
• ¼ cup sour cream
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp salt

Pecan Topping:

• 4 tbsp butter
• ½ cup brown sugar, packed
• ½ tsp ground cinnamon
• ¼ cup heavy cream
• 1¾ cups pecans, chopped or whole
• Pinch of salt

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Prep Time: 25 minutes

Cook Time: 60 minutes

Chill Time: 6 hours (including oven cooling)

Total Time: Approx. 7 hours

Servings: 10–12

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Instructions

1. Preheat the oven to 325°F. Lightly grease a 9-inch springform pan.
2. Mix the crushed graham crackers, melted butter, brown sugar, and a pinch of salt. Press into the bottom of the pan. Set aside.
3. In a large bowl, beat cream cheese and brown sugar until smooth (2–3 minutes).
4. Add eggs one at a time. Mix in sour cream, flour, vanilla, and salt. Blend until smooth.
5. Pour the cheesecake filling over the crust. Wrap the outside of the springform pan in foil and place it on a baking sheet.
6. Bake for 60 minutes, until the center slightly jiggles. Turn off the oven, open the door slightly, and let it rest inside for 1 hour.
7. Refrigerate the cheesecake for at least 5 hours or overnight.
8. For the topping, melt butter and brown sugar over low heat until bubbling. Whisk in cinnamon, cream, pecans, and salt.
9. Let the topping cool slightly, then spoon over the chilled cheesecake before serving.

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Tips

• Use a measuring cup to firmly press the crust into the pan.
• To prevent cracks, allow the cheesecake to cool gradually in the oven and avoid opening the oven door during baking.

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Substitutions

• If cream cheese is too firm, microwave for 10 seconds before mixing.
• You can use plain digestive biscuits instead of graham crackers if needed.

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FAQs

How do I know the cheesecake is done?
It should jiggle slightly in the center when gently shaken but look set at the edges.

Can I make this in advance?
Yes, it’s even better when chilled overnight.

Do I have to use a springform pan?
It’s strongly recommended to get clean slices and even layers, but you may use a deep cake pan lined with parchment for easier lifting.

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Serving Suggestions

Serve cold with an extra drizzle of caramel sauce or a dollop of whipped cream. This dessert pairs beautifully with a cup of black tea or strong coffee.