Pecan Pie Cheesecake

🥧 Pecan Pie Cheesecake

Creamy cheesecake meets gooey pecan pie in this rich fall dessert. A buttery graham cracker crust, smooth cheesecake filling, and caramelized pecan topping make every slice perfect for autumn gatherings.

Ingredients

Crust
• 2 cups graham cracker crumbs
• 6 tbsp melted butter
• 2 tbsp brown sugar

Cheesecake Filling
• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract

Pecan Pie Topping
• 4 tbsp butter
• ½ cup brown sugar
• ⅓ cup heavy cream
• 1 tsp vanilla extract
• 1½ cups chopped pecans
• ¼ tsp cinnamon
• Pinch of salt

Directions

Preheat oven to 325°F. Mix graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes.
Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla.
Add eggs one at a time, mixing just until combined.
Pour the cheesecake filling over the crust. Bake for 50–60 minutes, until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes. Refrigerate for at least 4 hours, preferably overnight.
For the topping, melt butter in a saucepan over medium heat. Stir in brown sugar and heavy cream. Cook for 2–3 minutes until smooth and slightly thickened.
Remove from heat and stir in vanilla, cinnamon, salt, and chopped pecans. Let cool for about 10 minutes.
Spoon the warm pecan topping over the chilled cheesecake and spread evenly.