This Pecan Cheesecake Pie combines the creamy richness of cheesecake with the sweet, nutty goodness of pecan pie. A buttery graham cracker crust provides the perfect base for a smooth brown sugar cheesecake filling, all topped with a luscious, warm pecan caramel. It’s a show-stopping dessert that’s sure to impress.
Ingredients:
For the Crust:
| Ingredient | Quantity |
|---|---|
| Graham crackers (finely crushed) | 1 sleeve |
| Melted butter | 5 tablespoons |
| Brown sugar (packed) | ¼ cup |
| Salt | Pinch |
For the Cheesecake:
| Ingredient | Quantity |
|---|---|
| Cream cheese (softened) | 3 (8 oz) blocks |
| Brown sugar (packed) | 1 cup |
| Large eggs | 3 |
| Sour cream | ¼ cup |
| All-purpose flour | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Salt | ¼ teaspoon |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Butter | 4 tablespoons |
| Brown sugar (packed) | ½ cup |
| Cinnamon | ½ teaspoon |
| Heavy cream | ¼ cup |
| Whole or chopped pecans | 1 ¾ cup |
| Salt | Pinch |
Instructions:
see continuation on next page
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