Pecan Pie Cheesecake (Bars or Cake!)
Pecan Pie Cheesecake Recipe - Gooey caramel Pecan Pie meets tangy classic Cheesecake in this fabulous holiday dessert mashup!
Ingredients
- 13 graham crackers
- ¾ cup pecan halves
- 3 tablespoons light brown sugar
- ½ cup melted butter
- 24 ounces full-fat cream cheese (softened)
- 1 cup sour cream
- 1 cup sugar
- 4 large eggs
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 ¾ cups pecan halves (chopped)
- ¾ cup light brown sugar
- ¾ cup heavy cream
- ½ cup butter
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Directions
- 1
Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish. Spray the dish with nonstick cooking spray.
- 2
For the Crust: Set out a large food processor. Place the graham crackers, pecans, and brown sugar in the bowl. Pulse into fine crumbs. Then pour in the melted butter and pulse again until well combined.
- 3
Pour the crumbs into the baking dish. Press the crumbs down into a tight even layer. Bake the crust for 10 minutes.
- 4
For the Cheesecake: Clean the food processor bowl. Place the cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt in the bowl. Process until very smooth.
- 5
Pour the cheesecake batter over the crust. Tap the dish gently on the counter to remove air bubbles. Then bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.
- 6
For the Pecan Pie Topping: Once the cheesecake is out of the oven, set a small sauce pot over medium heat. Add the chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil. Stir and simmer for 2-3 minutes. Then remove from heat.
- 7
Pour the pecan topping over the cheesecake. Use a spatula to spread it into an even layer. Chill the cheesecake for at least 2 hours to set.
- 8
Cut with a serrated knife. For clean sides, wipe the knife with a wet paper towel in between cuts.