The perfect treat, this Pecan Cheesecake Pie is a dessert that has everything. It combines the rich, smooth texture of cheesecake with the sweet, nutty taste of pecan pie. The cheesecake is made with a buttery graham cracker crust, a smooth brown sugar filling, and a warm, gooey pecan caramel topping on top. Every bite is pure bliss, and it will steal the show at any event. Ingredients: 1 bag of crushed Graham crackers for the crust,
5.25 tablespoons of melted butter, 0.25 cups of packed brown sugar, a pinch of salt For the filling of the cheesecake: 1 cup of packed brown sugar, 3 big eggs, ¼ cup of sour cream, 2 tablespoons of all-purpose flour, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt. 4 tablespoons of butter, 1/3 cup of packed brown sugar, 1/3 teaspoon of cinnamon, 1/3 cup of heavy cream, 1 1/4 cups of whole or chopped pecans, and a pinch of salt. How to Do It: Make the pan and oven hot: Warm the oven up to 160°C (325°F). Put nonstick spray on a 9-inch springform pan to grease it. Make the crust: Put broken graham crackers, melted butter, brown sugar, and a pinch of salt in a bowl. Mix the ingredients together until the crackers are evenly coated. Make the crust: To make an even crust, press the mixture tightly into the bottom of the pan that has been prepared. Put away. Beat the softened cream cheese and brown sugar together in a big bowl until the mixture is smooth and creamy. Put the eggs in:
Add the eggs one at a time, mixing only until they are fully mixed in. Finish putting it in: Add the vanilla extract, salt, sour cream, and flour, and mix well. To keep the mixture smooth, don’t mix it too much. Put the cheesecake together: Spread the batter on top of the shell. Two layers of foil should be wrapped around the bottom of the springform pan to stop leaks. Put them on a baking sheet. Bake: Put it in the oven for an hour. After that, turn off the oven, slightly crack the door, and let the cheesecake cool inside for an hour. This will keep it from cracking. Sit back and let the cheesecake cool all the way down at room temperature. After that, put it in the fridge for at least five hours or overnight, until it’s completely set. How to make the pecan topping: Melt the butter and brown sugar in a pan over low heat until the mixture starts to bubble slightly. Add pepper, cream, nuts, and salt, and mix well. Take it off the heat and let it cool for 20 minutes so it can thicken. Finish and Serve: Take the cheesecake out of the springform pan after it has been frozen. Spread the pecan filling that has been cooled on top. Cut this rich beauty into pieces, serve it, and enjoy it!
