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Pecan Pie Cheesecake

Pecan Pie Cheesecake

This Pecan Pie Cheesecake features a thick graham cracker crust, creamy brown sugar cheesecake filling, and a delicious caramel pecan topping.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 8 hours
Course Dessert
Cuisine American
Servings 16 slices
Calories 450 kcal

Equipment

  • Food processor
  • Stand mixer
  • rubber spatula
  • roasting pan
  • baking sheet
  • saucepan

Ingredients
  

Crust

  • 2 cups graham cracker crumbs (about 16 full sheet graham crackers)
  • 6 Tablespoons granulated sugar
  • ½ cup unsalted butter melted

Cheesecake

  • 32 ounces full-fat cream cheese softened to room temperature
  • 1 cup brown sugar (packed, light or dark; recommend dark)
  • 1 cup full-fat sour cream at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice (optional, recommended)
  • ¼ teaspoon ground cinnamon
  • 3 large eggs at room temperature

Brown Sugar Pecan Topping

  • 1 and ½ cups pecan halves
  • ¼ cup unsalted butter
  • ½ cup brown sugar (packed, light or dark; recommend dark)
  • 6 Tablespoons heavy cream
  • pinch salt (less than ⅛ tsp)
  • 1 Tablespoon light corn syrup (optional)

Instructions
 

Preparation

  • Adjust the oven rack to the center position and preheat oven to 350°F (177°C).
  • Make the crust: Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl, then press into the bottom and sides of a springform pan. Pre-bake for 10 minutes.
  • Make the filling: Beat cream cheese and brown sugar until smooth. Add sour cream, vanilla, lemon juice, and cinnamon, then blend in eggs one at a time.
  • Pour the cheesecake batter into the pre-baked crust, smoothing it into an even layer.
  • Prepare a water bath by boiling enough water to fill a roasting pan with 1 inch of water.
  • Bake cheesecake for 55–70 minutes or until the center is almost set.
  • Cool the cheesecake in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
  • Preheat oven to 300°F (150°C) and toast pecans for 8–10 minutes.
  • For the topping, combine butter, brown sugar, heavy cream, salt, and corn syrup in a saucepan, simmer for 1–2 minutes, then stir in toasted pecans and cool.
  • Once chilled, remove the cheesecake from the pan, add the cooled pecan topping, and slice to serve.
  • Store leftover cheesecake in the refrigerator for up to 5 days.

Notes

For best results, use room temperature ingredients and allow cheesecake to chill thoroughly before slicing. Optional toppings may include homemade brown sugar whipped cream.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 37gProtein: 6gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 160mgSodium: 320mgPotassium: 120mgFiber: 2gSugar: 25gVitamin A: 700IUVitamin C: 1mgCalcium: 70mgIron: 1mg
Keyword brown sugar, cheesecake, dessert, Layered Dessert, Pecan, Pecan Pie Cheesecake
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