This is a sponsored post for SheSpeaks/Kraft Heinz.
Inside: An ultra-creamy homemade pecan pie cheesecake with a graham cracker crust and caramel pecan pie topping.
I am so excited for the start of the holiday season–it is my favorite time of year!
I always look forward to getting together with family during the holiday season and enjoying each other’s company… and a delicious New York Style Cheesecake made with Philadelphia® Original Cream Cheese.
Growing up in the suburbs of NYC, New York-style cheesecakes have become a part of our family’s holiday tradition.
Today I want to share one of my favorite homemade holiday cheesecake recipes with you–New York Style Pecan Pie Cheesecake.
Pecan Pie Cheesecake
This twist on a classic New York cheesecake features a delicious pecan pie topping that is perfect for the holiday season.
The rich and creamy cheesecake makes a wonderful dessert for Thanksgiving, Friendsgiving, or Christmas celebrations. Of course, if you are anything like my family you will want to make this cheesecake several times over the holiday season to just enjoy at home with the family as well!
Ingredients for Pecan Pie Cheesecake
You will need…
For the graham cracker crust:
- 1 ¼ cups graham cracker crumbs (about 12 whole graham crackers)
- ¼ cup unsalted butter, melted
- 2 tablespoons brown sugar
For the cheesecake:
- 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 3 tablespoons flour
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 4 large eggs
For the pecan topping:
- 6 tablespoons unsalted butter
- ¾ cup brown sugar
- ½ cup heavy cream
- ½ teaspoon ground cinnamon
- 1 ¾ cups whole or chopped pecans
Why Philadelphia® Cream Cheese?
When it comes to cream cheese, Philadelphia® sets the standard for quality.
Made without any artificial flavors, dyes, or preservatives, it has a fresh-tasting flavor and ultra-creamy texture that is truly unmatched.
This pecan cheesecake is ultra-rich and creamy, thanks to being made with Philadelphia® Original Cream Cheese, available at Walmart.
From holiday gifts for everyone in the family to ingredients for all our holiday dishes and desserts, Walmart is truly a one-stop shop for all our holiday shopping needs.
How to Make This Pecan Pie Cheesecake Recipe
First, preheat the oven to 325°F. Coat a 9-inch springform pan with nonstick cooking spray and set aside.
Then, combine graham cracker crumbs, butter, and brown sugar in a medium-size bowl. Press into an even layer in the bottom of the springform pan. Bake for 10 minutes.
Next, beat cream cheese, brown sugar, granulated sugar, flour, and vanilla extract in a large bowl until well blended. Add sour cream and mix well. Add eggs, one at a time, mixing on low after each, just until blended. Pour over crust.
Bake for 60-70 minutes, or until the center is almost set.
While the cheesecake is baking, prepare the pecan topping. Heat butter and brown sugar over low heat in a nonstick skillet until smooth and bubbly, whisking frequently. Stir in heavy cream and cinnamon. Add pecans, stirring until evenly coated. Remove from heat and set aside at room temperature.
When the cheesecake is done baking, transfer it to a wire rack and allow to cool completely. Run a thin knife around the edge to loosen the cake from the sides of the pan.
Once cooled, release the sides of the springform pan and spoon topping over cheesecake.
Refrigerate for at least 4 hours before serving.
Slice, serve, and enjoy your creamy and delicious holiday cheesecake.
The great thing is that you can make this cheesecake the day before you will be serving it, which is excellent if you plan on making it for the holidays. This allows you to prepare the cheesecake, pop it in the refrigerator, and then have time to focus on preparing your other dishes.
For more pecan dessert recipes try these buttery Pecan snowball cookies or homemade pecan pralines.
Pecan Pie New York Style Cheesecake
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For the crust:
- 1 ¼ cups graham cracker crumbs, about 12 whole graham crackers
- ¼ cup unsalted butter, melted
- 2 tablespoons brown sugar
For the cheesecake:
- 4 packages, 8 ounces each PHILADELPHIA Cream Cheese, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 4 large eggs
For the pecan topping:
- 6 tablespoons unsalted butter
- ¾ cup brown sugar
- ½ cup heavy cream
- ½ teaspoon ground cinnamon
- 1 ¾ cups whole or chopped pecans
Instructions
- Heat oven to 325°F. Coat a 9-inch springform pan with nonstick cooking spray and set aside.
- In a medium bowl combine graham cracker crumbs, butter, and brown sugar. Press into an even layer in the bottom of the prepared pan. Bake for 10 minutes.
- In a large bowl, beat cream cheese, brown sugar, granulated sugar, flour and vanilla extract with a mixer until well blended. Add sour cream and mix well. Add eggs, one at a time, mixing on low after each, just until blended. Pour batter over the crust.
- Bake for 60-70 minutes, or until the center is almost set.
- Meanwhile, prepare the pecan topping. Heat butter and brown sugar over low heat in a nonstick skillet until smooth and bubbly, whisking frequently. Stir in heavy cream and cinnamon. Add pecans, stirring until evenly coated. Remove from heat and set aside at room temperature.
- When the cheesecake is done baking, transfer it to a wire rack and allow to cool completely. Run a thin knife around the edge to loosen the cake from the sides of the pan.
- Once cooled, release the sides of the springform pan and spoon topping over cheesecake.
- Refrigerate for at least 4 hours before serving.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
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