Description
Rich pecan cheesecake pie with graham cracker pecan crust, creamy filling, and caramel pecan topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 1/2 cup finely chopped pecans
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 1 tablespoon corn syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups pecan halves
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, and finely chopped pecans.
- Pour the melted butter into the dry ingredients. Stir until the mixture is evenly moistened and resembles wet sand.
- Transfer the mixture to a 9-inch pie plate. Use the bottom of a measuring cup or your fingers to firmly press the mixture evenly into the bottom and up the sides of the pie plate.
- Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown.
- Remove the crust from the oven and let it cool completely on a wire rack while you prepare the cheesecake filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar to the cream cheese, beating until well combined. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
- Add the vanilla extract and salt to the mixture. Beat until just combined.
- Add the eggs one at a time, beating well after each addition. Be careful not to overbeat the mixture at this stage.
- Gently stir in the sour cream until just combined.
- Pour the cheesecake filling into the cooled graham cracker pecan crust. Spread it evenly.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar until it is dissolved and the mixture is smooth.
- Add the heavy cream and corn syrup to the saucepan. Bring the mixture to a simmer, stirring constantly.
- Reduce the heat to low and simmer for 3-5 minutes, or until the mixture has thickened slightly.
- Remove the saucepan from the heat and stir in the salt and vanilla extract.
- Stir in the pecan halves until they are evenly coated with the caramel sauce.
- Let the pecan topping cool slightly before pouring it over the cheesecake.
- Carefully pour the pecan topping over the chilled cheesecake, spreading it evenly.
- If desired, chill the cheesecake for another 30 minutes to allow the pecan topping to set slightly.
- Slice the pecan cheesecake pie into wedges and serve. Enjoy!
Notes
- Make sure the cream cheese is fully softened for a smooth filling.
- Do not overbeat the cheesecake filling after adding the eggs to prevent cracking.
- Cooling the cheesecake slowly in the oven helps prevent cracking.
- Refrigerating the cheesecake overnight is recommended for the best flavor and texture.
- The pecan topping can be made ahead of time and stored in the refrigerator. Reheat gently before pouring over the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 60 minutes