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Brown Sugar Pecan Pie Cheesecake

Brown Sugar Pecan Pie Cheesecake
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Brown Sugar Pecan Pie Cheesecake is a decadent dessert that combines the rich, buttery flavors of pecan pie with the creamy, smooth texture of classic cheesecake. Perfect for holidays or special occasions, this layered cheesecake features a crisp graham cracker crust, luscious cheesecake filling, and a sticky, nutty pecan topping, creating a perfect balance of sweet, creamy, and crunchy in every bite.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, room temperature
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1/2 cup sour cream or heavy cream

Pecan Pie Topping

  • 1 1/2 cups pecans, toasted and chopped
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup honey or corn syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Combine the graham cracker crumbs, melted butter, and brown sugar in a bowl. Press the mixture firmly into the base of a springform pan. Bake at 350°F (175°C) for 10 minutes to set the crust. Allow to cool slightly before adding the filling.
  2. Make the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add brown sugar, vanilla extract, and eggs one at a time, beating well after each addition. Mix in sour cream or heavy cream until the filling is luscious and well combined.
  3. Prepare the Pecan Pie Topping: Toast the pecans lightly in a skillet. In a saucepan over medium heat, combine the brown sugar, butter, honey (or corn syrup), and vanilla extract. Cook until the mixture bubbles and thickens slightly. Stir in the toasted pecans, then let cool slightly before using.
  4. Assemble and Bake: Pour half of the cheesecake filling over the cooled crust. Spread half of the pecan mixture evenly over the filling. Repeat with the remaining filling and pecan topping to create two layers. Bake at 325°F (163°C) for 50-60 minutes until the center is almost set but still slightly jiggly.
  5. Cool and Chill: Let the cheesecake cool at room temperature for about an hour. Then refrigerate for at least 6 hours or overnight to allow the flavors to meld and the texture to firm up perfectly.

Notes

  • Avoid overmixing the batter to prevent excess air bubbles and ensure a silky texture.
  • Use room temperature cream cheese and eggs for smoother batter and even baking.
  • Baking in a water bath is recommended to prevent cracking and keep the cheesecake moist.
  • Toast pecans well to enhance flavor and crunch.
  • Cool the cheesecake gradually to help prevent sinking or cracking.

Nutrition

Keywords: brown sugar, pecan pie, cheesecake, dessert, holiday, creamy, nuts, pecans, graham cracker crust, make-ahead

Find it online: https://lillysplate.com/brown-sugar-pecan-pie-cheesecake/