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.
Related Recipes:
FAQs:
Can I make the cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead! You can prepare it up to 2 days in advance. Once baked and cooled, store the cheesecake in the refrigerator, covered, until you’re ready to serve. Add the pecan topping just before serving for the freshest taste and best texture.
Can I use a different type of crust instead of graham crackers?
Absolutely! You can substitute the graham cracker crust with a pecan crust, vanilla wafer crust, or even a shortbread crust for a different flavor profile. Just be sure to adjust the ingredients and baking time accordingly.
Can I freeze the cheesecake?
Yes, you can freeze this cheesecake either whole or in slices. Wrap it tightly in plastic wrap and aluminum foil, then place it in a freezer-safe container. It will keep well in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
How do I prevent cracks in my cheesecake?
To avoid cracks, make sure to bake the cheesecake at a low temperature (325°F) and don’t overbake it. The center should be slightly jiggly when done. Let the cheesecake cool gradually by leaving it in the oven with the door slightly ajar for an hour after baking. Also, avoid opening the oven door while it’s baking to prevent drastic temperature changes.
Conclusion:
Make your next holiday gathering unforgettable with this Brown Sugar Pecan Pie Cheesecake—a mouthwatering fusion of two beloved desserts that will surely impress!
📖 Recipe:
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Brown Sugar Pecan Pie Cheesecake
- Total Time: 5 hours (including chilling time)
- Yield: 12 slices
- Diet: Vegetarian
Description
This Brown Sugar Pecan Pie Cheesecake is a show-stopping dessert that combines the creamy texture of cheesecake with the rich, caramelized flavor of pecan pie. With a buttery graham cracker crust and a decadent pecan topping, this indulgent treat is perfect for holidays like Thanksgiving or Christmas. Serve this cheesecake for a dessert that is sure to impress your guests and satisfy sweet cravings!
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
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into a greased 9-inch springform pan. Bake for 10 minutes and let cool.
- Prepare the Cheesecake: In a large bowl, beat softened cream cheese and brown sugar until smooth. Add eggs one at a time, followed by sour cream, vanilla extract, and heavy cream. Pour the batter over the cooled crust and smooth the top. Bake for 60-70 minutes until the center is set but still jiggly. Let it cool, then refrigerate for at least 4 hours or overnight.
- Prepare the Pecan Topping: In a saucepan, melt butter over medium heat. Stir in brown sugar and heavy cream, cooking until bubbly (about 2-3 minutes). Add pecans and vanilla extract, stirring to coat. Let cool slightly.
- Assemble: Once the cheesecake is fully chilled, spoon the pecan topping over it. Slice and serve.
Notes
Make sure the cream cheese is fully softened to avoid lumps in the batter.
Chill the cheesecake overnight for the best flavor and texture.
You can freeze leftovers by wrapping individual slices in plastic wrap and storing them in a freezer-safe container for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: Approx. 550 kcal per slice
Keywords: Brown sugar pecan pie cheesecake, pecan pie cheesecake, holiday cheesecake, Thanksgiving dessert, cheesecake with pecan topping, pecan pie cheesecake recipe.
