Ultra-rich and creamy pecan pie cheesecake is a tasty twist on a classic New York style cheesecake featuring a delicious pecan pie topping that is perfect for the holiday season.
Ingredients
For the crust:
1 ¼cupsgraham cracker crumbsabout 12 whole graham crackers
¼cupunsalted buttermelted
2tablespoonsbrown sugar
For the cheesecake:
4packages8 ounces each PHILADELPHIA Cream Cheese, softened
½cupbrown sugar
½cupgranulated sugar
3tablespoonsall-purpose flour
1tablespoonvanilla extract
1cupsour cream
4large eggs
For the pecan topping:
6tablespoonsunsalted butter
¾cupbrown sugar
½cupheavy cream
½teaspoonground cinnamon
1 ¾cupswhole 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.