A delicious grand finale for any holiday meal! Pecan Pie Cheesecake with real pecan pie filling on top of a creamy cheesecake base that’s nestled in a graham cracker crust.
Ingredients:
1 sleeve graham crackers
5 tbsp melted butter
¼ cup brown sugar
Pinch of salt
8 oz cream cheese
1 cup brown sugar
3 large eggs
¼ cup sour cream
2 tbsp all-purpose flour
1 tsp vanilla extract
¼ tsp salt
4 tbsp butter
½ cup brown sugar
½ tsp cinnamon
¼ cup heavy cream
1 ¾ cup whole or chopped pecans
Pinch of salt
Directions:
Preheat the oven to 325 F degrees. Spray a 9-inch springform pan with cooking spray. Mix graham crackers, butter, sugar, and salt in a mixing bowl to make the crust. Press the crust into the pan.
Beat cream cheese and brown sugar with a hand mixer in a bowl. Add your eggs in one at a time. Add sour cream, flour, vanilla, and salt. Mix. Pour the mixture into the pan with the crust.
Wrap the bottom of the pan in aluminum foil and place it on your baking sheet. Bake for an hour. Once the cheesecake is done baking, open the oven slightly and let the cheesecake cool in the oven for one hour while it’s off. Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.
Make your topping by melting butter and brown sugar in a skillet on low heat. Let it start to bubble. Add in cinnamon, heavy cream, pecans, and salt. Mix. Add in cinnamon, heavy cream, pecans, and salt. Mix. Add in cinnamon, heavy cream, pecans, and salt. Mix.
Enjoy!!
