Ingredients
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
How To Make Pecan Cheesecake Pie
- Preheat the oven to 325°F (163°C).
- Prepare the pan: Spray a 9-inch springform pan with cooking spray.
- Make the crust: In a mixing bowl, combine graham crackers, melted butter, brown sugar, and salt. Mix well.
- Press the crust firmly into the bottom of the pan.
- Prepare the filling: In a large bowl, beat the cream cheese and brown sugar with a hand mixer until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Incorporate the sour cream, flour, vanilla, and salt. Mix until smooth and well combined.
- Pour the mixture over the prepared crust.
- Prepare for baking: Wrap the bottom of the pan with aluminum foil and place it on a baking sheet.
- Bake for 1 hour.
- Cool gradually: Once the cheesecake is done, turn off the oven, crack the door slightly, and allow it to cool inside for 1 hour.
- Chill: Remove from the oven and refrigerate for at least 5 hours.
Making the Pecan Topping
- Melt butter and brown sugar in a skillet over low heat until it begins to bubble.
- Add cinnamon, heavy cream, pecans, and salt. Stir to combine.
- Cool the mixture for 20 minutes off the heat.
- Pour over the cheesecake before serving.
Enjoy this indulgent Pecan Cheesecake Pie, a perfect dessert for any occasion!