cheesecake

It’s only a baked Vegan New York Cheesecake..♡...It is ultra-rich, decadently creamy, dessert perfection &amp; you absolutely need it in your life…..

Vegan New York Cheesecake

/ about 23 biscuits/cookies digestive biscuits

vegan butter (, or coconut oil)

/ 1 cup canned chickpeas (, drained & rinsed well)

lemon zest and juice

vanilla bean powder (, vanilla

arrowroot powder (,

maple syrup

tahini

salt

apple cider vinegar

Preheat oven to 320F

Prepare the tin. Use the bottom of a deep&nbsp;9 inch spring form pan . It must be at least 3 inches deep (see recipe notes if you have another size pan). to draw a circle on some parchment paper. Cut out the circle and use it to line the bottom of your pan. Line the sides of the pan with a long rectangular strip of baking parchment. Use a little mildly flavoured oil on the pan first to make the paper stick

Put digestive biscuits (or graham crackers) into a food processor with the butter/coconut oil and blend until well combined and in fine crumbs.

Press into the bottom of the tin. Make sure it is even and pressed down firmly then refrigerate while you make the filling.

Add all the filling ingredients to a blender and blend until completely smooth.

Remove base from the fridge and pour the filling in carefully.

Bake for around 50 minutes but this will vary depending on your oven and the pan you use. It should be set well around the edges and have a little tiny bit of a wobble in the middle when done.

Remove and allow to cool then refrigerate for at least 4-5 hours or overnight.

https://embed.mediavine.com/videos/wixggz9eujhc3hlxbimm

This ultra-rich, decadently creamy and smooth Vegan New York Cheesecake is surprisingly quick and easy to make. Enjoy as it is or get a little fancy with your choice of topping.  It is dessert perfection and you absolutely need it in your life…..

This jar dessert recipe combines a 2 ingredient graham cracker crust with an easy no-bake cheesecake filling. For best results, read through the recipe and watch the video tutorial above before beginning. See blog post for cheesecake filling flavors and see recipe notes or blog post for topping and garnish suggestions.

No Bake Cheesecake Jars

Tablespoons (30 grams) unsalted butter, melted

(100 grams) graham cracker crumbs (about 8 graham crackers)

(240 milliliters) heavy cream or heavy whipping cream, cold

(65 grams) granulated sugar

Tablespoons (30 grams) sour cream,

teaspoon lemon juice

teaspoon pure vanilla extract

toppings & garnishes (see note)

Have your jars ready to go and lined up. This recipe yields about 6 8 ounce jars or 10 6 ounce jars.

Crust

Melt the butter in the microwave in a medium heat-proof bowl or use the stove. Stir in the graham cracker crumbs. The mixture will resemble wet sand. Spoon a generous spoonful into each jar, about 2 Tablespoons into the 8 ounce jars and 1 and 1/2 Tablespoons into the 6 ounce jars. If there&#8217;s any crust leftover, sprinkle into the jars to use up or discard. Set jars aside.

Filling

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside.

Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.

Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.

Layer a couple large spoonfuls of filling on top of the crust in the jars. Use about 1/4 &#8211; 1/3 cup filling in the 8 ounce jars and 3 Tablespoons (or however much you can pack in!) into the 6 ounce jars. Make sure to leave room for the topping.

The cheesecake jars are at room temperature at this point, but if you&#8217;d like to serve chilled, chill for at least 30 minutes and up to 3 days before adding the topping. (Cover if chilling for longer than 30 minutes.) I recommend adding the topping when serving or up to 2 hours in advance. The topping can seep down into the layers, so that&#8217;s why I recommend adding it soon before serving.

Spoon topping and garnishes on top of filling, then serve.

Cover and store leftover cheesecake jars in the refrigerator for up to 5 days.

I tried this recipe for our family get together recently and out of the 12 jars made, I still have 10 in the frig.  My group didn't like them, but for the record they are spoiled by the Mason Jar Cheesecakes that I prepare in the instantPot.

Loved this recipe! It was a big hit at my family Christmas and I’m making them again today for Super Bowl. Yum

My first try to make cheesecake and these were delicious.... omg.... tasted even better 24 hours later. Cant wait to try all the different topping variations! ❤️

Made these for my sister's baby shower and they were a huge hit! My sister loved them and has been begging me for her own personal pie, so I was wondering if this recipe would work for a standard pie, or should it be doubled?

Didn’t have enough cream cheese to make a full size cheesecake so I wanted to make  a mini one. This is the only recipe I could find that uses 1 package cream cheese. It was super easy to make, took 10 minutes and tastes delicious!!

I made the Key Lime variation and they were a HUGE hit with my family.  I plan to try some other options in the near future.  I highly recommend this cheesecakejar recipe!!

I had so much fun baking this! I did not have lemon juice, so I did one tablespoon of vanilla and orange extract to substitute it and it is acctually amazing! I hope my family will like it and thank you for the great recipe!

One of my favorite desserts! It’s so simple and has the perfect amount of sweetness to it.

Wow these cheesecake jars are incredible!! They truly do taste like a cheesecake mousse, so light and creamy, and SO easy to put together! Love that there's no overnight chill time needed! I'll definitely be making these again :)

If I could rate this 10 stars, I would! This is so good and thank you so much for the recipe Sally! I just tried a lemon flavored jar, and the lemon flavor is light, but delicious! I love the creamy texture. I topped it with fresh wipped cream and some extra graham cracker crumbs! Thanks again!

Absolutely love this recipe!!!! Perfection *mwah*

Out of all the recipes I have tried on this site (and I have made tons so far!), this has got to be the easiest and most delicious dessert ever. I topped it with plain diced strawberries. The very slight tartness of the berries balanced the sweet whipped cheesecake perfectly. Tastes even better after letting the cheesecake flavors meld together overnight. Everyone I have served it to all begged for more!  The light, slightly sweet &amp; tangy, soft, fluffy cheesecake is so heavenly. Honestly, this is what dreams are made of. I go to sleep dreaming of this no-bake cheesecake. I wake up reminiscing on said dream. 5 stars all around!

This turned out amazing and was a big hit at the gathering we brought it to! It’s not overly sweet like some boxed mixes and has a rich, decadent cheesecake flavor. Not too difficult to make or too expensive either, and I had fun while making it.

Sally, thank you for sharing your lovely recipes! They never disappoint!

https://www.youtube.com/watch?v=SOxmhhE44Nw

This jar dessert recipe combines a 2 ingredient graham cracker crust with an easy no-bake cheesecake filling.

Ingredients
2 Tablespoons (30g) unsalted butter, melted
1 cup (100g) graham cracker crumbs (about 8 graham crackers)
1 cup (240ml) heavy cream or heavy whipping cream, cold
one 8-ounce block (224g) full-fat cream cheese, softened to room temperature
1/3 cup (65g) granulated sugar
2 Tablespoons (30g) sour cream, at room temperature
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
toppings & garnishes 

Get the full recipe: https://sallysbakingaddiction.com/no-bake-cheesecake-jars/

• Subscribe and turn on notifications to never miss a new video: https://www.youtube.com/channel/UCXSCbnLpg23d7WU5bIOAsBg?sub_confirmation=1

#baking #recipes #cheesecake

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

• For more of my favorite recipes go to https://sallysbakingaddiction.com/ 

• Follow me
Instagram: https://www.instagram.com/sallysbakeblog
Facebook: https://www.facebook.com/sallysbakingaddiction/
Twitter: https://twitter.com/SallysBakeBlog
Pinterest: https://twitter.com/SallysBakeBlog

No Bake Cheesecake Jars | Sally's Baking Addiction

Give your dessert game an upgrade with this easy recipe for cheesecakeadillas from Delish.com.

Cheesecakeadilla

block cream cheese, softened

sugar

pure vanilla extract

flour tortillas

butter

cinnamon sugar

strawberries

Melted chocolate, for drizzling

Made this with Greek Yogurt, Lemon Extract, and Raspberries.  Low carb, low fat, and absolutley delicious!!!

https://streaming.hearstdigitalstudios.com/7576b192-aa88-49c0-8828-07de7363f36d/video_rover_16x9_1080p_hd_1562881545_77381.mp4

You've never seen cheesecake like this before!

Cheesecake + Quesadilla = Our Newest Dessert Of Choice

This luscious, creamy cheesecake with a caramel pecan pie topping will wow any crowd, making it perfect for any holiday dessert spread. 

Pecan Pie Cheesecake

graham crackers (6 to 7 ounces), or 1 1/2 cups graham cracker crumbs

unsalted butter,

full-fat cream cheese,

cornstarch, all-purpose flour

sour cream

vanilla extract

eggs

pecans

unsalted butter

dark brown sugar

heavy cream

Make the crust: Take 2 pounds cream cheese out of their wrappers and let sit at room temperature while you prepare the crust, at least 30 minutes. Arrange a rack in the lower-middle position of the oven and heat the oven to 350°F.

Use your fingers to coat a small pat of butter all over the bottom and sides of a 9-inch or 10-inch springform pan. Cut 2 large pieces of aluminum foil (each about 18-inches long) and place them on a work surface on top of each other in a cross. Set the springform pan in the middle and fold the edges of the foil up and around the sides of the pan. The foil gives you extra protection against water getting into the pan during the water bath step.

If using whole graham crackers, process 12 rectangles in a food processor with the blade attachment (or in a ziptop plastic bag using a rolling pin) until they form fine crumbs, you should have 1 1/2 to 1 2/3 cups.

Place the graham cracker crumbs in a medium bowl. Melt 5 tablespoons unsalted butter in the microwave or on the stovetop, then stir this into the crumbs until they’re evenly moistened. Transfer the crumbs into the pan and use the bottom of a measuring cup to press it evenly into the bottom (not up the sides).

Place the crust in the oven (be careful not to tear the foil). Bake until the crust is fragrant and just starting to brown around the edges, 8 to 10 minutes. Meanwhile, place 1 1/2 cups pecans on a baking sheet and bake it at the same time until fragrant and lightly toasted, checking on them after 5 minutes. Let the crust cool on a wire rack until the sides of the pan are cool enough to comfortably touch before you prepare the filling, at least 20 minutes.

Make the filling: Place the cream cheese, 1 cup granulated sugar, 1 tablespoon cornstarch or 2 tablespoons flour, and 1/4 teaspoon kosher salt in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric handheld mixer and large bowl.) Mix on medium-low speed until the mixture is creamy like thick frosting and smooth, about 5 minutes. Scrape down the beater and the sides of the bowl with a spatula.

Add 1/2 cup sour cream and 1 teaspoon vanilla extract and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl again. With the mixer on medium-low speed, beat in 3 large eggs and 1 large egg yolk one at a time. Wait until the previous egg is almost completely mixed into the batter before adding the next one.

Stir the whole batter a few times by hand, being sure to scrape the bottom of the bowl, to make sure everything is incorporated. The finished batter should be thick, creamy, and silky. Don&#x27;t worry if you see a few specks of un-mixed cream cheese here and there; they will melt into the batter during baking and won&#x27;t affect the finished cheesecake.

Place the pan in a roasting pan or other baking dish big enough to hold it. Bring about 8 cups of water to a boil and pour the water into the roasting pan so it goes about halfway up the sides of the springform pan, being careful not to splash any water onto the cheesecake. Carefully place the roasting pan in the oven. 

Bake the cheesecake for 50 to 60 minutes. Cakes baked in a 10-inch pan will take 50 to 55 minutes; cakes in a 9-inch pan will take 55 to 60 minutes. The cheesecake is done when the outer 2 to 3 inches look slightly puffed and set, but the inner circle still jiggles (like Jell-O) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, move on to the next step right away.

Leave the cheesecake in the oven. Turn off the oven and crack the door open or prop it open with a wooden spoon. Let the cheesecake cool slowly for 1 hour.

Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it&#x27;s not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack, about 1 1/2 hours.

Chill the cheesecake, uncovered, for at least 4 hours or up to 3 days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don&#x27;t rush it.

Make the pecan pie topping: Coarsely chop about 1 cup of the toasted pecans, and leave the remaining 1/2 cup whole.

Place 6 tablespoons unsalted butter, 3/4 cup packed dark brown sugar, and 1/2 teaspoon kosher salt in a large saucepan over medium heat. Cook, whisking frequently, until the butter is completely melted and the mixture is completely smooth and bubbling all over, 6 to 8 minutes. Whisk in 1/2 cup heavy cream until completely combined and bubbling again.

Remove from the heat and stir in the chopped and whole pecans and 1/2 teaspoon vanilla extract. Set aside to cool to room temperature, 30 to 45 minutes.

Take the cheesecake out of the refrigerator and unmold it. You can serve the cake right from the bottom of the springform pan, or use a large off-set spatula to gently unstick the crust from the pan and transfer it to a serving platter. Spoon the pecan pie topping over the cheesecake before slicing.

This keto cheesecake is creamy, sweet, deeply satisfying, and best of all, under 2 grams of carbs per serving!

Keto Cheesecake

oz cream cheese (1 package, 226 grams, very soft/room temp)

heavy cream (2 tablespoons + 2 teaspoons)

Line a small loaf or round pan (a mini pan that fits at least 2 cups of liquid) with baking paper. I like to double line the pan: squish up pieces of parchment paper and press it into the pan, leaving a bit of overhang so you can use the parchment paper to pull out the cheesecake when it’s done. Heat the oven to 450°F.

Beat together the cream cheese and Swerve until very smooth and fluffy, making sure all the Swerve is dissolved. If you’re super particular, melt the cream cheese along with the Swerve in a bowl over a double boiler, this ensures that it’ll be extra smooth. Add the egg and beat in throughly.

Whisk the cream into the cream cheese mix until well combined. Carefully pour into your loaf pan.

Bake for 20 minutes or until the top is very dark and charred but the middle still has a bit of a jiggle. Broil for a couple of minutes to get extra char if desired. Let cool on a wire rack until room temperature. Remove from the tin, slice into 4, and enjoy!

How to make the best easy low carb keto cheesecake with just a few ingredients.

Keto Cheesecake Recipe

oz cream cheese cream cheese

yogurt, (such as coconutmilk yogurt)

tsp pure vanilla extract

tbsp lemon juice, (optional)

erythritol ((sugar

almond flour

Feel free to use a store-bought crust or make this crustless, or here is the crust I used: 2 cups almond or pecan flour (you can pulse nuts in a food processor to make flour), 1/4 tsp salt, 4-6 tbsp melted coconut oil OR enough water to make it slightly sticky. Combine all ingredients, pour into a lined 8 or 9-inch springform pan, press down evenly, then set aside while you make the filling.
Preheat oven to 350 F. Fill any baking pan about halfway up with water, and place it on the oven’s lower rack. Bring cream cheese to room temperature, then beat all ingredients in a blender or food processor just until smooth (overbeating can cause cracking as it bakes). I do usually include the lemon for a classic cheesecake flavor, but it will still work if you don’t have any on hand and need to leave it out. Spread filling on top of prepared crust. Place on the middle rack (above the rack with the water pan). Bake 30 minutes (or 38 minutes if using an 8-inch pan), and do not open the oven at all during this time. Once time is up, still do not open the oven, but turn off the heat and let the cheesecake sit in the oven an additional 5 minutes. Then remove from the oven—it will still look underdone. Let cool on the counter 20 minutes, then refrigerate overnight, during which time it will firm up considerably. As I mention in the post, the cooling times are important so the cake cools gradually and thus does not crack. Store leftovers covered in the refrigerator 3-4 days, or slice and freeze if desired. If you make it, be sure to leave a review or rate it below!
View Nutrition Facts

Low-carb and keto-friendly cheesecake is smooth, creamy and delicious. It’s super easy to make with no water bath required, and will be sure to satisfy your sweet tooth!

tbsp (2 oz) Wholesome Allulose

Cups Almond Flour

tsp Vanilla Extract

cinnamon (optional)

(10 oz) Wholesome Allulose

full-fat cream cheese (at room temperature)

Large Eggs (at room temperature)

tbsp Vanilla Extract

lemon juice (optional)

Preheat oven to 325F with rack in the middle.

In a large mixing bowl, combine the ingredients for the crust. Press evenly into a 9-inch springform pan. Place in the fridge to set while you are preparing the filling.

Add the cream cheese and allulose to a large mixing bowl. Beat 2-3 minutes with an electric mixer or until fluffy. Gradually add in the eggs, mixing after each addition. Lastly, add in sour cream, vanilla, and lemon juice. Mix until fully combined.

Pour batter into the prepared crust and bake for about 1 hour or until cheesecake just jiggles a bit when you tap the side of the pan.

Remove from the oven. Let cool at room temperature for another 1 hour then cover (while still in the springform pan) with foil or plastic wrap and place in the refrigerator for at least 4 hours to set.

After the cheesecake has cooled, remove from the fridge slice, and garnish.

Philadelphia Classic Cheesecake recipe | Epicurious.com

graham cracker crumbs

butter, melted

(8 oz. each) Philadelphia Cream Cheese, softened

vanilla

This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you'll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling and refrigerating the cheesecake overnight.

No-Bake Cheesecake

(67 grams) packed light or dark brown sugar

(8 Tablespoons; 115 grams) unsalted butter, melted

(300 milliliters) heavy cream or heavy whipping cream

three 8-ounce blocks (680 grams) full-fat cream cheese, softened to room temperature

(100 grams) granulated sugar

Tablespoons (15 grams) confectioners’ sugar

(60 grams) sour cream,

lemon juice

Make the crust

Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it&#8217;s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.

Make the filling

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.

Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners&#8217; sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.

Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don&#8217;t want to deflate all the air in the whipped cream.

Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.

Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.

Serve cheesecake with desired toppings (see note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Love love love this recipe! I made this a while ago and our oven was broken so I made this. Everyone loved it! My only note is to use a different crust the one here had way too much brown sugar and couldn’t hold shape. Other than that LOVED this recipe. (Tastes amazing with strawberries sauce topping homage also her recipe!)

I am absolutely in LOVE with this recipe. It tastes incredible and my family loved it. I was super easy and the only thing I would nitpick at was having to whip the cream then the other ingredients bc I had to transfer the cream to another bowl, but it wasn't that bad. I highly recommend it.

I made it yesterday for my 6th wedding anniversary, it’s so yummyyy, my husband like it, so easy and it’s moderately sweetened... surely will make it again.... Thank you
(And i made it with homemade cream cheese)

I made this twice in one week and both came out great !!!!   Put cherry pie filling on first one and blueberry pie filling on the second.  Both set up perfectly.  I could not believe just how really good they were.  Btw, there are only 2 of us in this house and we ate both cakes.  lol.  I'll never try to bake another cheesecake ever.

Amazing, tastes better than qmwhat you get at a bakery. My partner loved it. Only thing is that the crust fell apart a bit too much. Would you recommend putting more butter to make the crust less crummy? thank you for the recipe. Can't wait to experiment with more fillings and fruits...

Just wanted to report back! I tried this no bake cheesecake but made it Snickers flavoured and it turned out great. I made the oreo/Snickers crust from your Snickers cheesecake recipe, then for the batter I left out the sour cream and then split the batter in two, added about 1/3 cup peanut butter to one half and 3 tablespoons of cocoa powder to the other half, and then swirled it like in the Snickers recipe. It set beautifully! I topped it with chopped Snickers and salted caramel and it was a big hit :) Thanks for all your help!

I made this exactly by your recipe. The only thing I did different was I added a half a teaspoon of cinnamon to the graham cracker crust and that’s just because I like the cinnamon in the crust. I made the cheesecake exactly by your recipe and it turned out perfect. It was super fluffy light delicious, couldn’t have asked for a better cheesecake. All I did was get some fresh strawberries and make a little bit of strawberry topping. I topped each piece of cheesecake with the strawberry topping and a dollop of whipped cream. If I could add a photo here I would as you can tell by the photo how well it turned out. I have been looking for an easy cheesecake to make as it is difficult baking one since you have to be so very careful that it doesn’t cook for too long and dry out or possibly not cook long enough. So this was definitely a great idea.

the is the 2nd time i’ve made my version of this cheesecake this exact way &amp; it’s turned out great both times! i just used what i had on hand the first time &amp; hoped for the best. i was pleasantly surprised!!

sub light cream for heavy. 
whip light cream for 4-5 minutes on highest setting. add cream cheese &amp; granulated sugar and whip on highest setting until combined. scrap down sides at least once. 
omit lemon juice, confectioners sugar &amp; sour cream. 
proceed with the recipe as is.

This is not the first time I have made this and I scaled it down using only 1 block of cream cheese which made 2 "mini" cheesecakes in mini pie pans.
I have a Kitchen Aid so I NEVER "pre-whip" my cream......I cream the cheese FIRST and add the sugar and let it go until smooth and I actually skipped the confect. sugar all together and add the lemon and vanilla (using my whip attachment) ADD THE CREAM LAST and turn my mixer all the way up ...........AND, Bob's yur uncle.......EASY PEASY cheesecake.
Baking for 2 is different but it's all good and this is a great "go to" for a quick dessert.  THANK YOU!

https://content.jwplatform.com/videos/njzWVpDI.mp4

This no-bake cheesecake recipe is a smooth and creamy dessert that sets up beautifully in the refrigerator. Unlike regular cheesecake, no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing!

Pecan Pie Cheesecake Recipe - Gooey caramel Pecan Pie meets tangy classic Cheesecake in this fabulous holiday dessert mashup!

Pecan Pie Cheesecake (Bars or Cake!)

graham crackers

pecan halves

brown sugar

full-fat cream cheese (softened)

all-purpose flour

pecan halves (chopped)

cinnamon

Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish. Spray the dish with nonstick cooking spray.

For the Crust: Set out a large food processor. Place the graham crackers, pecans, and brown sugar in the bowl. Pulse into fine crumbs. Then pour in the melted butter and pulse again until well combined.

Pour the crumbs into the baking dish. Press the crumbs down into a tight even layer. Bake the crust for 10 minutes.

For the Cheesecake: Clean the food processor bowl. Place the cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt in the bowl. Process until very smooth.

Pour the cheesecake batter over the crust. Tap the dish gently on the counter to remove air bubbles. Then bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.

For the Pecan Pie Topping: Once the cheesecake is out of the oven, set a small sauce pot over medium heat. Add the chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil. Stir and simmer for 2-3 minutes. Then remove from heat.

Pour the pecan topping over the cheesecake. Use a spatula to spread it into an even layer. Chill the cheesecake for at least 2 hours to set.

Cut with a serrated knife. For clean sides, wipe the knife with a wet paper towel in between cuts.

https://content.jwplatform.com/videos/GPe7rL3S.mp4

Pecan Pie Cheesecake Recipe (Bars or Cake!) - Gooey caramel Pecan Pie meets tangy classic Cheesecake in this fabulous dessert mashup! Enjoy decadent Pecan Pie Cheesecake as handy bars, or make as a centerpiece-worthy cake for your holiday parties.

This fluffy no-bake pumpkin cheesecake sits in a crunchy gingersnap crust. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling and refrigerating the cheesecake long enough so it can set.

Top 40 cheesecake recipes from across the web

The most viewed cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan New York Cheesecake

No Bake Cheesecake Jars

Cheesecakeadilla

Pecan Pie Cheesecake

Keto Cheesecake

Keto Cheesecake Recipe

Keto Cheesecake

Philadelphia Classic Cheesecake rec...

No-Bake Cheesecake

Pecan Pie Cheesecake (Bars or Cake!...

No Bake Pumpkin Cheesecake

I.C. Mini Cheesecakes

Pumpkin Cheesecake

Instant Pot Pumpkin Cheesecake

Pumpkin Cheesecake Pie

Ice Cube Tray Chocolate Covered Che...

Christmas Cheesecake (Cranberry Jam...

Sous Vide Cheesecake in Jars

Apple Snickers Cheesecake Trifle

Tiramisu Cheesecake

Kentucky Derby Pecan Pie Cheesecake...

Perfect Cheesecake Recipe

Christmas Cheesecake (Cranberry Jam...

Easy Vegan Pumpkin Cheesecake

The Ultimate Thanksgiving Pie Bars

Pumpkin Cheesecake

Almost-Famous Pumpkin Cheesecake

PHILADELPHIA 3-Step Cheesecake

Chocolate Peanut Butter Cheesecake ...

Bomb Sous Vide Oreo Cheesecake

Chocolate coconut banoffee pie

Cheesecake-Stuffed Red Velvet Cooki...

Japanese Cheesecake

Cheesecake-Stuffed Pumpkin Bread

Pressure Cooker Cheesecake + First ...

Ninja Foodi Cheesecake

No Bake Cheesecake

Pumpkin Cheesecake

Cheesecake Stuffed Cookies

The most viewed cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine