Best Pecan Cheesecake Pie

Ingredients: For the Crust: – 1 1/2 cups graham cracker crumbs – 1/4 cup melted butter – 1/4 cup granulated sugar

For the Cheesecake Filling: – 16 ounces 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 pecan halves – 1/2 cup packed brown sugar – 1/4 cup corn syrup – 2 tablespoons melted butter – 1 teaspoon vanilla extract

1. Preheat your oven to 325°F (163°C). 2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar for the crust. Press the mixture firmly into the bottom of a 9-inch pie dish. Bake the crust for 8-10 minutes or until set.

In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until well combined.



1. Pour the cream cheese mixture into the cooled crust, spreading it evenly. 2. In a small bowl, combine the pecan halves, brown sugar, corn syrup, melted butter, and vanilla extract for the pecan topping. Mix until the pecans are well coated.

1. Carefully spoon the pecan mixture over the cream cheese layer. 2. Bake the pie in the preheated oven for 40-45 minutes or until the center is set. The pecans on top should be golden brown.

1. Allow the pie to cool completely before refrigerating for at least 4 hours or overnight. 2. Once chilled, slice and serve. Optionally, you can drizzle caramel sauce on top for extra sweetness.