From My Kitchen To Yours

My pecan pie cheesecake!!!


I love those recipes that we all grew up with, they are just too good to miss out on.When the holidays come around, you need a little bit of comfort food with a side of festive. Sometimes, you need a little bit of comfort food even when the holidays are nowhere near! What better dessert to satisfy your sweet tooth and give you a warm hug than pecan pie? But, pecan pie is so boring and overdone, you may say. Alright, what if we combine it with the fresh sweetness of cheesecake? Cheesecake and pecan pie are both timeless classics that you will never get tired of. Now, imagine the two together! It is a new spin on the good-old holiday dessert.

Everybody and their mom has their own method of crashing graham crackers. If you’ve spent more than 5 minutes in the kitchen, you probably have your own method too. I recommend using a food processor. Pulse the graham crackers for a few seconds and they will come out quite fine, if I do say so myself.

pecan pie cheesecake a fun and easy recipe for your kids and family any night of the week.



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



Preheat the oven to 325 F degrees.
Spray a 9-inch springform pan with cooking spray.
Mix graham crackers, butter, sugar, and salt in a mixing bowl to make the crust.
Press the crust into the pan.
Beat cream cheese and brown sugar with a hand mixer in a bowl.
Add your eggs in one at a time.
Add sour cream, flour, vanilla, and salt. Mix.
Pour the mixture into the pan with the crust.
Wrap the bottom of the pan in aluminum foil and place it on your baking sheet.
Bake for an hour.
Once the cheesecake is done baking, open the oven slightly and let the cheesecake cool in the oven for one hour while it’s off.
Take the cheesecake out of the oven and let it cool in the fridge for at least 5 hours.
Make your topping by melting butter and brown sugar in a skillet on low heat. Let it start to bubble.
Add in cinnamon, heavy cream, pecans, and salt. Mix.
Let the mixture cool off the heat for 20 minutes.
Pour it over the cheesecake and serve.



Serving: 1slice | Calories: 642kcal | Carbohydrates: 51g | Protein: 7g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 138mg | Sodium: 306mg | Potassium: 222mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1214IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg

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