Creamy Pecan Cheesecake with Crunchy Topping
What a melt-in-your-mouth treat! This rich and creamy cheesecake topped with a buttery, crunchy pecan layer is the kind of dessert you’ll make once… and then immediately crave again. Perfect for holidays, gatherings, or just because you deserve something amazing.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Pecan Topping:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 1/2 teaspoon cinnamon
Instructions
- Prepare the Crust:
Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool. - Make the Filling:
Beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently after each addition. Stir in vanilla and sour cream until fully combined. - Bake the Cheesecake:
Pour filling over the cooled crust. Bake for 50–60 minutes, until the center is slightly set but still a little jiggly. Turn off the oven and let it cool inside with the door slightly open for 1 hour. - Prepare the Topping:
In a bowl, mix chopped pecans, brown sugar, melted butter, and cinnamon. - Add the Crunch:
Spread the pecan mixture evenly over the cooled cheesecake. Return to the oven for 10–15 minutes until the topping is bubbly and caramelized. - Chill:
Refrigerate for at least 4 hours (or overnight) before slicing.
Serve chilled and enjoy every creamy, crunchy, sweet bite 