Indulge in the irresistible combination of two classic desserts: pecan pie and cheesecake. This Brown Sugar Pecan Pie Cheesecake features a buttery graham cracker crust, creamy cheesecake filling, and a rich, caramelized brown sugar pecan topping. Perfect for holidays or special occasions, this show-stopping dessert will wow your guests and leave them craving more!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake:
24 oz cream cheese, softened
1 cup brown sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/4 cup heavy cream
For the Pecan Topping:
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup heavy cream
2 cups pecan halves
1/2 tsp vanilla extract
Directions:
Prepare the Crust:
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
Prepare the Cheesecake:
In a large bowl, beat the softened cream cheese and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Beat in the sour cream, vanilla extract, and heavy cream until fully combined. Pour the cheesecake batter over the cooled crust and smooth the top.
Bake for 60-70 minutes, or until the center is set but still slightly jiggly. Allow the cheesecake to cool in the pan before refrigerating for at least 4 hours or overnight.
Prepare the Pecan Topping:
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, cooking until smooth and bubbly, about 2-3 minutes. Add the pecans and vanilla extract, stirring to coat the pecans. Let the mixture cool slightly.
Assemble and Serve:
Once the cheesecake is fully chilled, spoon the pecan topping over the cheesecake. Slice and serve this decadent dessert!
Serving Tips:
Chill Thoroughly: For the best texture and flavor, make sure to refrigerate the cheesecake for at least 4 hours or, ideally, overnight before serving. This helps the cheesecake set properly and makes slicing easier.
Garnishing: Add an extra touch of indulgence by serving each slice with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of chopped pecans.
Serving Size: Given how rich this cheesecake is, consider serving smaller slices. You can comfortably cut 12–16 slices from the cheesecake.
Temperature: Allow the cheesecake to sit at room temperature for 10-15 minutes before serving to soften slightly and enhance the flavor.
Storage Tips:
Refrigeration: Store leftover cheesecake in the refrigerator. Place slices in an airtight container or wrap the cheesecake tightly in plastic wrap or aluminum foil to prevent it from drying out. It will stay fresh for up to 5 days.
Freezing: To extend the life of your cheesecake, you can freeze it for up to 3 months:
Whole Cheesecake: Wrap it tightly in plastic wrap, then cover it with aluminum foil. Place in a freezer-safe container.
Individual Slices: Wrap each slice in plastic wrap, then place the slices in a freezer-safe bag.
Thawing: Thaw the cheesecake in the refrigerator overnight before serving. Avoid thawing at room temperature to maintain its creamy texture.
Reheating (Optional): While cheesecake is usually served chilled, if you prefer a slightly warmed texture, you can reheat a slice in the microwave on low heat for 10-15 seconds.
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