Description
A delightful Pecan Cheesecake Pie that combines a creamy cheesecake base with a crunchy pecan topping, perfect for gatherings or family desserts.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or crushed shortbread cookies)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup pecans, chopped
- ½ cup brown sugar, packed
- ¼ cup unsalted butter
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the texture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- In another bowl, beat the softened cream cheese with ½ cup granulated sugar until smooth.
- Add the eggs one at a time, followed by the vanilla extract and sour cream, mixing until combined.
- Pour the cheesecake filling over the prepared crust and level it with a spatula.
- Bake for about 45 minutes, or until the center is slightly wobbly.
- Let the cheesecake cool for about 30 minutes.
- In a small saucepan, melt ¼ cup butter over medium heat, then stir in the brown sugar, chopped pecans, and ½ tsp vanilla.
- Cook for 3-4 minutes until the pecans are coated.
- Spoon the pecan topping over the cooled cheesecake.
- Chill the pie in the fridge for at least two hours before serving.
Notes
Serve with whipped cream or ice cream; feel free to add spices like cinnamon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg