This dessert feels almost celestial in nature. It captivates your senses with such finesse, it’s difficult to resist another slice. The layers meld together with a velvety allure and nutty opulence, creating a pie that blurs the line between indulgence and artistry.
A Fusion of Textures and Flavors
This elevated rendition of Pecan Cheesecake Pie merges the creamy lushness of classic cheesecake with the rustic sweetness of pecan pie. Anchored by a buttery graham cracker crust, it supports a brown sugar-infused cheesecake that’s both smooth and inviting. Crowned with a decadent pecan caramel glaze, this dessert is nothing short of a showpiece.
Ingredients
For the Crust
- 1 sleeve graham crackers, finely ground
- 5 tablespoons melted butter
- ¼ cup packed brown sugar
- Pinch of salt
For the Cheesecake Filling
- 3 blocks (8 oz each) cream cheese, softened
- 1 cup packed brown sugar
- 3 large eggs
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Pecan Topping
- 4 tablespoons butter
- ½ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup heavy cream
- 1¾ cups whole or chopped pecans
- Pinch of salt
Method
Step 1: Preheat and Prepare
Preheat your oven to 325°F (160°C). Lightly coat a 9-inch springform pan with nonstick spray.
Step 2: Craft the Crust
In a bowl, combine the crushed graham crackers, melted butter, brown sugar, and a pinch of salt, mixing until the mixture is evenly moistened. Press this mixture into the base of the pan, ensuring it is packed tight and level.
Step 3: Create the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and brown sugar together until the texture is silky smooth. Add eggs individually, blending gently after each addition. Fold in sour cream, flour, vanilla, and salt, stirring just until cohesive. Do not overwork the batter.
Step 4: Assemble and Bake
Pour the cheesecake mixture over the prepared crust. Wrap the exterior of the springform pan in a double layer of aluminum foil to protect against leaks. Set it atop a baking sheet.
Bake for 1 hour. Once the soup is fully cooked, take it off the heat. Let the cheesecake cool inside for another hour to minimize cracking.
Step 5: Chill to Set
Remove the cheesecake and allow it to reach room temperature. Cover and refrigerate for no less than 5 hours, or ideally overnight.
Step 6: Prepare the Pecan Topping
In a skillet over low heat, melt butter and stir in brown sugar. Let it simmer gently. Add cinnamon, heavy cream, pecans, and salt. Stir to combine and allow it to bubble lightly. Remove from heat and let it cool for about 20 minutes to thicken slightly.
Step 7: Final Touch and Serve
Detach the chilled cheesecake from the pan. Gently spoon the cooled pecan topping over the surface. Slice and serve with quiet reverence—this pie deserves it.