Honey Pecan Cheesecake with Pecan Shortbread Crust
Pecan pie built into a rich cheesecake with a pecan shortbread crust! It's topped with a glorious honey-pecan sauce!
Servings 10 -12
Ingredients
For pecan shortbread crust:
- 2 c. finely crushed pecan sandie cookie crumbs
- 1/2 c. finely ground pecans
- 2 tbsp. sugar
- 4 tbsp. butter melted
For cheesecake:
- 3 - 8 oz. packages reduced-fat cream cheese softened
- 1 c. packed brown sugar
- 3 eggs at room temperature
- 2 tsp. vanilla
- 1 c. coarsely chopped pecans
For honey-pecan sauce:
- 1/3 c. honey
- 3 tbsp. butter melted
- 1 c. coarsely chopped pecans toasted
Instructions
For pecan shortbread crust:
- In a small bowl, combine pecan sandie cookie crumbs, ground pecans, sugar, and butter.
- Press into the bottom of an 8-inch springform pan.
For cheesecake:
- In a large mixing bowl, beat cream cheese until smooth.
- Add brown sugar, beating until combined.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla, beating until combined.
- Fold in pecans.
- Pour cheesecake batter over crust.
- Bake at 350 degrees for 45-55 minutes, or until the edges are golden, and the center is still slightly jiggly, but almost set.
- Remove to a wire rack to cool completely.
For honey-pecan sauce:
- In a small bowl, whisk together honey and melted butter. Stir in pecans, tossing to coat.
- Spoon over cooled cheesecake. Cut and serve.