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Pecan Pie Cheesecake

Pecan Pie Cheesecake

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  • Author: Maria
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 5 hours 30 minutes (includes chilling)
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Rich and decadent pecan pie cheesecake featuring a buttery graham cracker crust, creamy cheesecake filling, and a gooey brown sugar pecan topping.

Ingredients

Units Scale
Crust
  • 2 cups (240g) graham cracker crumbs
  • 6 Tablespoons (75g) granulated sugar
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
Cheesecake
  • 32 ounces (904g) full-fat brick cream cheese, softened
  • 1 cup (200g) packed light or dark brown sugar
  • 1 cup (240g) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice (optional)
  • 1/4 teaspoon ground cinnamon
  • 3 large eggs, at room temperature
Brown Sugar Pecan Topping
  • 1 1/2 cups (180g) pecan halves
  • 1/4 cup (4 Tbsp; 56g) unsalted butter
  • 1/2 cup (100g) packed light or dark brown sugar
  • 6 Tablespoons (90ml) heavy cream
  • Pinch of salt (less than 1/8 tsp)
  • 1 Tablespoon (15ml) light corn syrup
  • Optional: homemade brown sugar whipped cream

Instructions

  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan. Set aside.
  3. In a large bowl, beat cream cheese and brown sugar until smooth and creamy. Add sour cream, vanilla extract, lemon juice (if using), and cinnamon. Mix until combined.
  4. Add eggs one at a time, mixing gently after each addition to avoid overbeating.
  5. Pour cheesecake batter over the prepared crust and smooth the top.
  6. Bake for 55–65 minutes, or until the center is almost set (it will jiggle slightly). Cool at room temperature for 30 minutes, then chill in the refrigerator for at least 4 hours or overnight.
  7. To make the pecan topping, melt butter in a saucepan over medium heat. Stir in brown sugar, heavy cream, salt, and corn syrup. Cook for 2–3 minutes until sugar is dissolved and mixture is smooth. Remove from heat and stir in pecans.
  8. Pour the warm pecan topping over the chilled cheesecake just before serving.
  9. Optional: top with brown sugar whipped cream before serving.

Notes

  • Use dark brown sugar for deeper flavor.
  • Let the cheesecake chill completely to ensure clean slices.
  • Homemade brown sugar whipped cream adds an extra touch of sweetness and texture.

Nutrition

  • Serving Size: 1 slice
  • Calories: N/A
  • Sugar: N/A
  • Sodium: N/A
  • Fat: N/A
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: N/A
  • Fiber: N/A
  • Protein: N/A
  • Cholesterol: N/A

Find it online: https://cooktune.com/pecan-pie-cheesecake/