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- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
Optional Topping:
- ½ cup chopped pecans
- Caramel sauce (store-bought or homemade)
🍽️ Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
- Make the crust:
In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until evenly combined. Press into the bottom of the pan and bake for 10 minutes. Set aside to cool. - Prepare the pecan pie layer:
In a saucepan over medium heat, combine the chopped pecans, brown sugar, corn syrup, heavy cream, butter, salt, and vanilla. Stir frequently and cook for about 8 minutes, until thick and glossy. Pour over the crust and spread evenly. - Make the cheesecake filling:
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating after each addition. Stir in vanilla and sour cream until just combined. Pour gently over the pecan pie layer. - Bake:
Place the springform pan in a water bath (optional but helps prevent cracking). Bake for 50–60 minutes, until the center is nearly set but still slightly jiggly. Turn off the oven, crack the door, and let it rest for 1 hour inside. - Chill:
Transfer to the fridge and chill for at least 4 hours, preferably overnight. - Top & Serve:
Before serving, sprinkle with more chopped pecans and drizzle generously with caramel sauce. Trust me—it’s worth it.
This rich and elegant dessert is perfect for:
- Thanksgiving or Christmas
- Potlucks or family gatherings
- Cheesecake lovers looking for something unforgettable
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