Pecan Pie Cheesecake

This cheesecake is a two-for-one dessert that everyone goes crazy for. Buttery pecans are incorporated in both the crust and topping for maximum pecan pie flavor!


What you need:

graham cracker crumbs pecans granulated sugar butter cream cheese sour cream brown sugar ground cinnamon salt vanilla extract eggs heavy whipping cream

Combine graham cracker crumbs, chopped pecans, sugar, and melted butter.

Press the crust into the bottom of a parchment paper-lined 9-inch springform pan.

Beat the cream cheese and sour cream with an electric mixer until smooth. Then mix in the sugars, cinnamon and vanilla

Lightly beat the eggs in a separate bowl, then carefully mix them into the filling.

Pour the cheesecake filling into the crust and prepare a waterbath. Bake until the edges are set

Start the pecan pie topping by toasting the pecans in the oven. Melt the butter, brown sugar, cinnamon, and salt in a saucepan and bring to a boil

Simmer for one minute, stir in the heavy cream, and remove the saucepan from the heat. Stir in the vanilla extract and toasted pecans

Let the topping cool for about 20 minutes before pouring over the chilled cheesecake.

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