1-3/4 cups graham cracker crumbs
5 tablespoons sugar
1/3 cup butter, melted
CHEESCAKE FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sour cream
TOPPING:
1-1/2 cups pecan halves
1/2 cup packed brown sugar
6 tablespoons heavy whipping cream
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup butter, melted
1Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 2 layers of aluminum foil, set aside.
2In a large bowl, combine graham cracker crumbs, sugar and melted butter. Press into the bottom of prepared pan and about 1 in. up the sides. Place on baking sheet, bake until lightly browned, 8 to 10 minutes. Cool completely.
3Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4 to 5 minutes. Reduce mixer speed to medium-low; add brown sugar and beat until fluffy. Add eggs, one at a time, until incorporated, 4 to 5 minutes. Beat in vanilla extract, cinnamon, salt and sour cream until smooth and fluffy, 2 to 3 minutes. Pour filling over cooled crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4Bake 15 minutes. Decrease oven temperature to 225°; bake until just set, about 1 to 1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove from oven, let cool 1 hour at room temperature. Cover; refrigerate at least 6 hours.
5For topping, preheat oven to 300°. Line a 15x10x1-in. baking sheet with parchment paper. Place pecans in a single layer on prepared baking sheet. Bake 8 to 10 minutes or until lightly toasted. Place brown sugar, heavy cream, cinnamon and salt in a large saucepan; bring to a simmer over medium heat. Stir in butter until combined; let simmer 1 to 2 minutes, stirring constantly. Remove from heat; stir in pecans. Let cool completely at room temperature.
6Carefully loosen sides from cheesecake pan with a knife; remove rim from pan. Spoon pecan topping over cheesecake; smooth into an even layer. Slice; serve.
Total Time
Prep: 50 Mins. Cook: 1-1/2 Hours + Chilling
This pecan pie cheesecake is a rich, tasty and satisfying treat that takes a while to make but is so worth the effort.
Nutrition Facts
1 slice: 683 calories, 51g fat (25g saturated fat), 162mg cholesterol, 480mg sodium, 50g carbohydrate (40g sugars, 2g fiber), 9g protein.