Pecan Pie Cheesecake Dessert
Servings 20
Calories 458kcal
Ingredients
Cheesecake Crust
- 9 graham crackers (about 1 cup crushed)
- 2/3 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup butter melted
Cheesecake Filling
- 16 oz cream cheese (two 8-oz packages) softened
- 4 eggs beaten
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Pecan Pie Sauce
- 2 cups brown sugar
- 1 tablespoon flour
- 3/4 cup heavy cream
- 1/2 cup butter cubed
- 1 tablespoon light corn syrup
- 2 cups chopped pecans
- 2 teaspoon vanilla extract
Instructions
Cheesecake Crust
- Crush the graham cracker. Mix together the crushed graham crackers, chopped pecans, brown sugar, and melted butter. Press the mixture into a 9×13 pan.
Cheesecake Filling
- Beat two 8-oz packages of softened cream cheese until smooth and fluffy. Add the beaten eggs, one cup of granulated sugar and the vanilla extract. Beat until smooth, scraping the bowl occasionally.
- Pour the cheesecake filling over the graham cracker crust. Bake at 375°F for 22-25 minutes or until the top is dry to the touch.
- Cool the cheesecake completely before making the pecan pie sauce.
Pecan Pie Sauce
- In a large pot, mix together brown sugar and flour. Stir in heavy cream, butter, and corn syrup.
- Bring the mixture to a boil over medium heat, stirring often. Once it starts to boil, turn the heat down to low and cook for 7-8 minutes, stirring constantly.
- Remove from the heat and stir in chopped pecans and vanilla. Allow the mixture to cool for a few minutes and then pour the mixture over the cooled cheesecake and spread it out evenly.
- Place in the fridge to allow the pecan pie sauce to cool and thicken. Store in the fridge.
Video
Nutrition
Calories: 458kcal | Carbohydrates: 46g | Protein: 4g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 88mg | Sodium: 199mg | Potassium: 157mg | Fiber: 1g | Sugar: 40g | Vitamin A: 700IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 1.1mg
