Pecan Pie Cheesecake

105 mins
Serves 1
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Directions

  1. 1Mix the crust ingredients (crushed graham crackers, 1/4 cup sugar, 1/2 cup melted unsalted butter) until combined.
  2. 2Mix the crust ingredients (crushed graham crackers, 1/4 cup sugar, 1/2 cup melted unsalted butter) until combined.
  3. 3Mix the crust ingredients (crushed graham crackers, 1/4 cup sugar, 1/2 cup melted unsalted butter) until combined.
  4. 4Press the mixture into the bottom of a 10-inch spring-form pan and set aside.
  5. 5Press the mixture into the bottom of a 10-inch spring-form pan and set aside.
  6. 6Press the mixture into the bottom of a 10-inch spring-form pan and set aside.
  7. 7In a large bowl, beat the cheesecake ingredients (16 oz softened cream cheese, 2/3 cup sugar, 1/3 cup sour cream, 1 tbsp all-purpose flour, 2 eggs room temp, 2 tsp vanilla, 1/4 tsp salt) until smooth and creamy.
  8. 8In a large bowl, beat the cheesecake ingredients (16 oz softened cream cheese, 2/3 cup sugar, 1/3 cup sour cream, 1 tbsp all-purpose flour, 2 eggs room temp, 2 tsp vanilla, 1/4 tsp salt) until smooth and creamy.
  9. 9In a large bowl, beat the cheesecake ingredients (16 oz softened cream cheese, 2/3 cup sugar, 1/3 cup sour cream, 1 tbsp all-purpose flour, 2 eggs room temp, 2 tsp vanilla, 1/4 tsp salt) until smooth and creamy.
  10. 10Pour the cheesecake mixture on top of the crust.
  11. 11Pour the cheesecake mixture on top of the crust.
  12. 12Pour the cheesecake mixture on top of the crust.
  13. 13Bake at 350 degrees Fahrenheit for 30-45 minutes.
  14. 14Bake at 350 degrees Fahrenheit for 30-45 minutes.
  15. 15Bake at 350 degrees Fahrenheit for 30-45 minutes.
  16. 16Let it cool, then chill in the refrigerator for 1 hour.
  17. 17Let it cool, then chill in the refrigerator for 1 hour.
  18. 18Let it cool, then chill in the refrigerator for 1 hour.
  19. 19Melt the butter, sugar, pecans, and salt in a saucepan over medium heat while stirring.
  20. 20Melt the butter, sugar, pecans, and salt in a saucepan over medium heat while stirring.
  21. 21Melt the butter, sugar, pecans, and salt in a saucepan over medium heat while stirring.
  22. 22Once it comes to a simmer, continue stirring for 3-4 minutes.
  23. 23Once it comes to a simmer, continue stirring for 3-4 minutes.
  24. 24Once it comes to a simmer, continue stirring for 3-4 minutes.
  25. 25Remove from heat and add in the heavy cream and vanilla.
  26. 26Remove from heat and add in the heavy cream and vanilla.
  27. 27Remove from heat and add in the heavy cream and vanilla.
  28. 28Mix until combined.
  29. 29Mix until combined.
  30. 30Mix until combined.
  31. 31Put back on the heat and let it simmer for 2-3 minutes until thickened.
  32. 32Put back on the heat and let it simmer for 2-3 minutes until thickened.
  33. 33Put back on the heat and let it simmer for 2-3 minutes until thickened.
  34. 34Let the mixture cool before pouring over the cheesecake.
  35. 35Let the mixture cool before pouring over the cheesecake.
  36. 36Let the mixture cool before pouring over the cheesecake.
  37. 37Refrigerate at least 1 hour before serving.
  38. 38Refrigerate at least 1 hour before serving.
  39. 39Refrigerate at least 1 hour before serving.

Ingredients

  • 2 sleeves crushed graham crackers
  • 2 sleeves crushed graham crackers
  • 2 sleeves crushed graham crackers
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.25 cup sugar
  • 0.5 cup melted unsalted butter
  • 0.5 cup melted unsalted butter
  • 0.5 cup melted unsalted butter
  • 16 oz softened cream cheese
  • 16 oz softened cream cheese
  • 16 oz softened cream cheese
  • 0.66 cup sugar
  • 0.66 cup sugar
  • 0.66 cup sugar
  • 0.33 cup sour cream
  • 0.33 cup sour cream
  • 0.33 cup sour cream
  • 1 TBSP all-purpose flour
  • 1 TBSP all-purpose flour
  • 1 TBSP all-purpose flour
  • 2 eggs, room temp
  • 2 eggs, room temp
  • 2 eggs, room temp
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 6 TBSP unsalted butter
  • 6 TBSP unsalted butter
  • 6 TBSP unsalted butter
  • 0.33 cup brown sugar
  • 0.33 cup brown sugar
  • 0.33 cup brown sugar
  • 2 cups chopped pecans
  • 2 cups chopped pecans
  • 2 cups chopped pecans
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla

Equipment

large bowl10 inch spring-form pansaucepanelectric mixerwooden spoon

Tips

  • Refrigerate the cheesecake for at least 1 hour before serving.