Description
Brown Sugar Pecan Pie Cheesecake is a luscious dessert that perfectly marries the buttery crunch of pecan pie with the smooth, creamy texture of cheesecake. Featuring a rich brown sugar and toasted pecan topping over a velvety cream cheese filling, all set on a buttery graham cracker crust, this dessert offers a delightful combination of nutty, sweet, and creamy flavors. Ideal for holidays or casual occasions, it’s an impressive yet simple treat sure to become a favorite.
Ingredients
Scale
Crust Ingredients
- 1 1/2 cups graham cracker crumbs (or gluten-free cookies/almond flour for gluten-free option)
- 6 tablespoons unsalted butter, melted (or plant-based butter for vegan)
- 2 tablespoons brown sugar
Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened (or vegan cream cheese)
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream or sour cream (or coconut cream for vegan)
Pecan Topping
- 1 1/2 cups toasted pecans
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1/4 cup corn syrup or honey (or maple syrup/agave nectar as alternative)
Instructions
- Prepare the Crust: Crush graham crackers into fine crumbs. In a bowl, combine the crumbs with melted butter and brown sugar, mixing until evenly incorporated. Press this mixture firmly into the base of a springform pan to form an even, compact crust. Chill in the refrigerator to let it set and prevent sogginess.
- Make the Cheesecake Filling: Beat the softened cream cheese until smooth and fluffy. Gradually add brown sugar and vanilla extract while mixing. Add eggs one at a time, incorporating fully after each addition to maintain a light, smooth batter. Finally, fold in heavy cream or sour cream to enhance creaminess.
- Prepare the Pecan Topping: Lightly toast the pecans to release their oils and deepen flavor. In a saucepan, combine brown sugar, melted butter, and corn syrup (or honey), simmering until thick and glossy. Stir in the toasted pecans until fully coated.
- Assemble and Bake: Pour the cheesecake filling over the chilled crust. Evenly spread the sticky pecan topping over the filling. Bake in a preheated oven at 325°F (160°C) for 55 to 70 minutes, until the edges are set but the center still jiggles slightly. Allow the cheesecake to cool gradually to room temperature.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set. Carefully remove the cheesecake from the springform pan. For neat slices, warm a sharp knife in hot water, wipe dry, and slice. Garnish as desired and enjoy.
Notes
- Use room temperature ingredients to ensure a smooth batter without lumps.
- Do not overmix the filling to avoid excess air bubbles that can cause cracks.
- Bake the cheesecake in a water bath to add moisture and prevent cracking.
- Cool the cheesecake gradually at room temperature before refrigerating to avoid cracks.
- Toast pecans fresh just before baking for optimal flavor.
- Store leftovers refrigerated in an airtight container for up to 4 days.
- Cheesecake can be frozen (wrapped tightly) for up to 2 months; thaw overnight in the refrigerator before serving.
- Serve chilled; allow to sit at room temperature for 15 minutes before slicing for best texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 33 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg