Pecan Pie Cheesecake Recipe
A decadent Thanksgiving dessert, this recipe features a creamy cheesecake base topped with a nutty pecan pie layer.
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Instructions
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Preheat oven to 500 F. Process graham crackers and brown sugar into fine crumbs, then add melted butter and vanilla until incorporated.
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Press the mixture into a 9-inch springform pan to form an even crust.
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Beat cream cheese, brown sugar, heavy cream, and sour cream until smooth and fluffy.
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Incorporate vanilla, salt, and cornstarch, then beat in eggs one at a time until the batter is smooth.
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Pour batter over the crust. Bake at 500 F for 5 minutes, then reduce heat to 200 F and bake for 90 minutes or until an internal temperature of 160 F is reached.
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Cool to room temperature on a rack, then refrigerate for at least 4 hours or overnight.
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Preheat oven to 350 F. Toast pecans on a sheet tray for 5-10 minutes.
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Melt brown sugar in a large saucepan over medium-high heat. Add butter and heavy cream; bring to a boil. Reduce heat, then stir in vanilla and salt.
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Toss the toasted pecans with the caramel sauce. Pour the pecan mixture over the cooled cheesecake and serve.