My pecan pie is my cheesecake

I love these recipes we all grew up with, they are too good to fail. When the holidays roll around, you need some comfort food with a festive feel.

Sometimes we need a little break even when the holidays aren’t around the corner yet! What better dessert to satisfy your sweet tooth and give you a warm hug than pecan pie?

But, pecan pie is pretty boring and overdone, you might say. Well, how about you combine it with the sweetness of freshly baked cheesecake? Cheesecake and pecan pie are two timeless classics that you will never get tired of. Now imagine the two together! It’s a new version of the good old holiday dessert.

Everyone and their moms have their own way of cracking graham crackers. If you spend more than 5 minutes in the kitchen, you probably have your own style too.

I recommend using a food processor. Beat the graham crackers for a few seconds and they’ll come out pretty good, if I do say so myself.

Pecan Cheesecake is a fun and easy recipe for your kids and family any night of the week.


+To prepare the dough:

°1 quart graham cracker, finely crushed

°5 tsp of melted butter

°Half a cup of packed brown sugar

°a pinch of salt

+To prepare the cheesecake:

°3 (8 ounces). Lumps of cream cheese, soft

°1 cup packed brown sugar

°3 large eggs

°Half a cup of sour cream

°2 tablespoons of all-purpose flour

°1 teaspoon vanilla

°Half a teaspoon of salt

+To decorate:

°4 tablespoons of butter

°Half a cup of packed brown sugar

°Half a teaspoon of cinnamon powder

°Half a cup of heavy cream

°1 1/2 cups whole or chopped pecans

°a pinch of salt


Preheat oven to 325 degrees F .

Spray a 9-inch springform pan with cooking spray.

Combine graham crackers, butter, sugar, and salt in a mixing bowl to make the crust.

Press crust into skillet.

Beat the cream cheese and brown sugar with a hand mixer in a bowl.

Add your eggs one by one.

Add sour cream, flour, vanilla and salt. to mix together.

Pour the mixture into the mold with the crust.

Wrap the bottom of the tray with aluminum foil and place it on the baking tray.

Bake for 1 hour.

Once the cheesecake is baked, open the oven slightly and allow the cheesecake to cool in the oven for an hour while it is turned off.

Remove the cheesecake from the oven and let it cool in the refrigerator for at least 5 hours.

Make your face by melting butter and brown sugar in a skillet over low heat. Let it begin to boil.

Add cinnamon, heavy cream, pecans and salt. to mix together.

Let the mixture cool down for 20 minutes.

Pour it over the cheesecake and serve it.

Leave a Comment