A creamy, decadent pecan pie cheesecake recipe that'll replace a traditional pecan pie and knock the socks off your guests at your holiday dinner table.
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GET THE RECIPE
Preheat the oven to 350F. Let the cream cheese and eggs sit at room temperature while you prepare the crust.
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Combine the graham cracker crumbs, sugar, cinnamon, and salt in a small bowl. Melt the butter in the microwave or a small pot over medium heat, and add to the graham crumbs. Stir with a spoon to combine.
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Lightly spray a 9-inch springform pan with non-stick spray oil. Transfer the graham cracker crust mixture into the pan. Firmly pat the mixture in the pan
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Wrap tin foil around the edges of the springform pan, as high up as you can, ensuring all surface area is covered. Bake for 10 minutes. Set aside to cool. Reduce the oven temperature to 325F.
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Pour the filling into the springform pan and use a spoon to level the top. Set the cheesecake in a deep pan and set it into the oven.Fill the deep pan with hot water, about 2 inches. Bake for 1 hour 15 minutes.
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Remove the cheesecake from the oven carefully, dry the sides of the springform pan, and set it on a wire rack. Once the cheesecake has cooled, gently run a knife around the edge of the pan.
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Wrap it in plastic wrap and allow the cheesecake to chill in the fridge for 6 – 8 hours. Prior to serving, prepare the pecan pie topping.
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Cool the topping for 10 minutes then pour over top of the chilled cheesecake. Serve immediately! Enjoy!!
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