Description
This rich and delicious Pecan Cheesecake Pie combines a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a decadent pecan topping with a caramel cinnamon glaze. Perfect for dessert lovers seeking a classic yet indulgent treat that’s great for holidays and special occasions.
Ingredients
Scale
For the crust
- 1 sleeve graham crackers, finely crushed
- 5 tbsp melted butter
- ¼ cup brown sugar, packed
- Pinch of salt
For the cheesecake
- 3 (8 oz) blocks cream cheese, softened
- 1 cup brown sugar, packed
- 3 large eggs
- ¼ cup sour cream
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
For the topping
- 4 tbsp butter
- ½ cup brown sugar, packed
- ½ tsp cinnamon
- ¼ cup heavy cream
- 1 ¾ cup whole or chopped pecans
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan lightly with cooking spray to prevent sticking.
- Make the Crust: In a mixing bowl, combine the finely crushed graham crackers, melted butter, brown sugar, and a pinch of salt. Mix thoroughly until well combined. Press this mixture evenly into the bottom of the prepared springform pan to form the crust.
- Prepare the Cheesecake Filling: Using a hand mixer, beat the softened cream cheese and brown sugar in a bowl until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then incorporate the sour cream, flour, vanilla extract, and salt, blending until the mixture is smooth and uniform.
- Assemble and Bake: Pour the cheesecake filling over the crust in the springform pan. Wrap the bottom of the pan tightly with aluminum foil to prevent leaks, and place it on a baking sheet to catch any potential drips. Bake in the preheated oven for 1 hour.
- Cool in Oven: Once baking is complete, slightly open the oven door and allow the cheesecake to cool inside the oven for 1 hour with the oven turned off to prevent cracking.
- Refrigerate: Remove the cheesecake from the oven and chill it in the refrigerator for at least 5 hours, or until fully set and firm.
- Prepare the Topping: In a skillet over low heat, melt the butter and brown sugar together, allowing it to begin bubbling gently. Stir in the cinnamon, heavy cream, pecans, and a pinch of salt. Mix well and let the topping cool slightly off the heat for about 20 minutes.
- Finish and Serve: Pour the cooled pecan topping evenly over the chilled cheesecake. Slice, serve, and enjoy this luscious pecan cheesecake pie.
Notes
- Wrapping the springform pan in foil prevents water from leaking in if using a water bath, but here it’s mainly to catch drips—no water bath is used.
- Letting the cheesecake cool gradually in the oven prevents cracks on the surface.
- The topping should be poured on after the cheesecake is fully chilled to keep the texture of the pecans crunchy.
- For best results, use room temperature cream cheese to ensure a smooth batter.
- Store leftover pie covered in the refrigerator and consume within 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pecan cheesecake pie, cheesecake pie recipe, pecan pie, dessert pie, holiday cheesecake, creamy cheesecake, graham cracker crust
