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Brown Sugar Pecan Pie Cheesecake

Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Chill Time 4 hours
Total Time 5 hours 40 minutes
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!