Moist & Rich

Pecan Pie Cheesecake

This pecan pie cheesecake has a brown butter graham cracker crust, brown sugar cheesecake filling, and warm caramel pecan topping. It is the perfect showstopping recipe for the holiday dessert table!

-This cheesecake is creamy, smooth, and warmly flavored with cinnamon and brown sugar. -It has caramel pecans on top! -It's baked over a buttery graham cracker crust!

Why you will LOVE this recipe:

–Cream cheese – Sour cream – Sugar – Vanilla Extract – 4 Eggs – Fresh oranges (naval or blood orange) –3 Egg yolks – Salt  – Graham crackers – Butter – Rosemary (optional)

Ingredients

Ingredients

what you'll need: 

Brown or melt the butter. Stir together butter, graham cracker crumbs, sugar and cinnamon. Press into a 9-inch springform pan. Bake at 350 for 10 minutes. Photos 1 and 2 below.

Instructions

Beat the cream cheese and sugars til creamy and smooth. Add the sour cream, vanilla extract and cinnamon.Beat in the eggs. (Photos 3 and 4)

Instructions

Toast the pecans in the oven or on the stovetop. Photo 6 below.

Instructions

Melt the butter in a skillet. Whisk in the brown sugar then the heavy cream cinnamon and salt. Stir in the pecans. Remove pan from heat and stir in the vanilla. (Photo 7 below)

Instructions

Pour the pecan mixture over the cheesecake and enjoy!

Instructions

This pecan pie cheesecake has a brown butter graham cracker pecan crust, brown sugar cheesecake, caramel pecan topping! It is the perfect showstopping Thanksgiving dessert!

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