Brown Sugar Pecan Pie Cheesecake

Introduction

Brown Sugar Pecan Pie Cheesecake is a luscious fusion of two classic desserts—rich, creamy cheesecake and gooey pecan pie. This indulgent treat combines the buttery crunch of pecans with the silky smoothness of cheesecake, all nestled in a graham cracker crust and topped with a layer of brown sugar pecan pie filling.

Perfect for the holidays or any special occasion, this dessert offers the best of both worlds. It’s an elegant showstopper that delivers comforting, nostalgic flavors with every bite.

Ingredients

For the Crust:

• 1 ¾ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 ounces cream cheese, softened
• 1 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup heavy cream
• ¼ cup sour cream

For the Pecan Pie Topping:

• ½ cup unsalted butter
• 1 cup light brown sugar, packed
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 1 ½ cups pecans, chopped

Directions

1. Prepare the Crust:
   • Preheat your oven to 325°F (165°C).
   • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan, spreading it evenly. Bake for 10 minutes. Set aside to cool.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the cream cheese and brown sugar until smooth and creamy.
   • Add the eggs one at a time, mixing well after each addition.
   • Mix in the vanilla extract, heavy cream, and sour cream until fully incorporated.
   • Pour the filling over the cooled crust, spreading it evenly.
3. Bake the Cheesecake:
   • Wrap the springform pan in aluminum foil and place it in a large roasting pan. Fill the roasting pan with 1 inch of hot water to create a water bath.
   • Bake for 60-70 minutes, or until the center is set but slightly jiggly.
   • Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
4. Make the Pecan Pie Topping:
   • In a saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, stirring until smooth and bubbling.
   • Remove from heat and stir in the vanilla extract and chopped pecans. Allow to cool slightly.
5. Assemble the Cheesecake:
   • Once the cheesecake has cooled completely, spread the pecan pie topping evenly over the top.
   • Refrigerate for at least 4 hours or overnight to set.
6. Serve:
   • Remove the cheesecake from the springform pan, slice, and serve chilled or at room temperature.

Servings and Timing

• Servings: 12 slices
• Prep Time: 20 minutes
• Cooking Time: 1 hour 20 minutes
• Chill Time: 4 hours (minimum)
• Total Time: 6 hours
• Calories: 520 kcal per slice

Variations

• Chocolate Twist: Add ½ cup of melted chocolate to the cheesecake filling for a chocolatey layer.
• Bourbon Pecan: Stir 1 tablespoon of bourbon into the pecan pie topping for an added depth of flavor.
• Gluten-Free: Use gluten-free graham crackers for the crust.
• Caramel Swirl: Drizzle caramel sauce over the cheesecake filling before baking for a marbled effect.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: Serve chilled or at room temperature—this dessert does not require reheating.

10 FAQs

1. Can I make this cheesecake ahead of time?
Yes! This cheesecake tastes even better when made a day ahead, as the flavors meld together beautifully.

2. Can I use store-bought crust?
You can use a pre-made graham cracker crust, but it may not hold as much filling as a homemade crust.

3. What if I don’t have a springform pan?
Use a deep-dish pie pan, but note that it may be harder to remove the slices cleanly.

4. How can I prevent the cheesecake from cracking?
Use a water bath, avoid overmixing the batter, and let the cheesecake cool gradually in the oven.

5. Can I substitute the pecans?
Yes, walnuts or almonds are great alternatives.

6. What if my topping is too runny?
Let it simmer a bit longer on the stove to thicken before spreading it on the cheesecake.

7. Can I use dark brown sugar instead of light?
Yes, but it will result in a deeper molasses flavor in the topping.

8. How do I slice the cheesecake cleanly?
Use a sharp knife dipped in hot water, wiping it clean between each slice.

9. Can I skip the sour cream?
Sour cream adds tanginess, but you can replace it with Greek yogurt if preferred.

10. Can I make mini cheesecakes with this recipe?
Absolutely! Use a muffin tin with liners and adjust the baking time to 18-20 minutes.

Conclusion

Brown Sugar Pecan Pie Cheesecake is the ultimate dessert for those who love the creamy richness of cheesecake and the indulgent sweetness of pecan pie. Its beautiful layers and irresistible flavors make it a centerpiece-worthy treat for holidays, gatherings, or whenever you want to wow your guests. Give this recipe a try—you won’t be disappointed!

Brown Sugar Pecan Pie Cheesecake

Prep Time 20 minutes mins

Cook Time 1 hour hr 20 minutes mins

Chill Time 4 hours hrs

Total Time 5 hours hrs 40 minutes mins

Category Dessert

Cuisine American

Servings 12 slices

Calories 520 kcal

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Description

This decadent Brown Sugar Pecan Pie Cheesecake is the ultimate dessert mashup! With a creamy, tangy cheesecake layer topped with a gooey, nutty pecan pie filling and a buttery graham cracker crust, this dessert is both elegant and irresistible. Perfect for holidays or special occasions, it combines the best of two classic desserts into one unforgettable treat.

Ingredients

  

For the Crust

• 1 ¾ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter melted

For the Cheesecake Filling

• 24 ounces cream cheese softened
• 1 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup heavy cream
• ¼ cup sour cream

For the Pecan Pie Topping

• ½ cup unsalted butter
• 1 cup light brown sugar packed
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 1 ½ cups pecans chopped

Instructions

 

Prepare the Crust:

1. Preheat your oven to 325°F (165°C).
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, spreading it evenly. Bake for 10 minutes. Set aside to cool.

Make the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese and brown sugar until smooth and creamy.
2. Add the eggs one at a time, mixing well after each addition.
3. Mix in the vanilla extract, heavy cream, and sour cream until fully incorporated.
4. Pour the filling over the cooled crust, spreading it evenly.

Bake the Cheesecake:

1. Wrap the springform pan in aluminum foil and place it in a large roasting pan. Fill the roasting pan with 1 inch of hot water to create a water bath.
2. Bake for 60-70 minutes, or until the center is set but slightly jiggly.
3. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.

Make the Pecan Pie Topping:

1. In a saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, stirring until smooth and bubbling.
2. Remove from heat and stir in the vanilla extract and chopped pecans. Allow to cool slightly.

Assemble the Cheesecake:

1. Once the cheesecake has cooled completely, spread the pecan pie topping evenly over the top.
2. Refrigerate for at least 4 hours or overnight to set.

Serve:

1. Remove the cheesecake from the springform pan, slice, and serve chilled or at room temperature.

Notes

 

Nutrition Information (per serving):

• Calories: 520
• Fat: 37g
• Carbohydrates: 45g
• Protein: 6g

 

Additional Notes:

• For a lighter pecan pie topping, replace some of the pecans with chopped walnuts.
• Make sure the cream cheese is fully softened to avoid lumps in the batter.
• Serve with a dollop of whipped cream for an extra special touch!