Brown Sugar Pecan Pie Cheesecake is the ultimate combination of two beloved desserts—pecan pie and cheesecake—delivering a rich, indulgent treat that’s perfect for the holidays or any special occasion. Imagine the creamy smoothness of a classic cheesecake, topped with the caramelized sweetness of pecan pie. Growing up, pecan pie was always a staple at Thanksgiving, but adding cheesecake into the mix? That’s where things get truly magical. This dessert is not only decadent but also elegant, making it a showstopper for your dessert table. Whether you’re hosting a family gathering or simply craving a comforting sweet treat, this cheesecake will never disappoint.
Why You’ll Love This Recipe:
- Delicious Flavor Fusion: It perfectly combines the nutty crunch and caramel-like sweetness of pecan pie with the creamy richness of cheesecake.
- Perfect Texture: The contrast between the smooth, creamy cheesecake and the crunchy pecan topping is irresistible.
- Make-Ahead Friendly: You can easily prepare it the day before, allowing you more time to focus on the rest of your meal.
- Great for Holidays: This recipe brings together two classic desserts, making it a must-have for Thanksgiving, Christmas, or any festive occasion.
- Crowd Pleaser: Whether serving friends or family, this cheesecake is sure to impress and satisfy every sweet tooth.
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup brown sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
For the Pecan Pie Topping:
- 1 cup pecans, roughly chopped
- ½ cup brown sugar
- ¼ cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Brown Sugar Pecan Pie Cheesecake:
Step-by-Step Instructions:
1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture is evenly moistened and resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan, making sure it’s compact and even. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and brown sugar together until the mixture is completely smooth. This step is crucial for ensuring a lump-free, creamy filling. Next, add the eggs one at a time, beating well after each addition to fully incorporate them. Mix in the sour cream, heavy cream, and vanilla extract. The batter should be silky and smooth by this point, ready to be poured over the prepared crust.
3. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. For the best results, place the springform pan in a larger baking dish and create a water bath by pouring hot water into the larger dish until it reaches about halfway up the sides of the springform pan. This technique helps prevent cracks by creating a moist baking environment. Bake the cheesecake for 60-70 minutes, or until the center is almost set but still has a slight jiggle. Once baked, turn off the oven and let the cheesecake cool inside with the oven door cracked for about an hour. This slow cooling method helps prevent the cheesecake from cracking. Afterward, refrigerate it for at least 4 hours, or overnight, for best results.
4. Prepare the Pecan Pie Topping: In a medium saucepan over medium heat, combine the brown sugar, heavy cream, butter, vanilla extract, and a pinch of salt. Stir the mixture as it comes to a gentle simmer and cook for 3-5 minutes until it thickens slightly. Once it reaches the desired consistency, stir in the chopped pecans and remove from heat. Let the topping cool slightly.
5. Add the Topping: Once your cheesecake is thoroughly chilled, carefully spoon the pecan pie topping over the top. The caramelized brown sugar mixture will set slightly as it cools, adding a beautiful layer of sweetness and crunch to the creamy cheesecake beneath.
6. Serve and Enjoy: Slice and serve this decadent dessert. Each bite offers the perfect combination of creamy, nutty, and sweet flavors, making it a hit for any occasion.
Helpful Tips:
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and other ingredients are at room temperature to avoid lumps in your cheesecake batter.
- Water Bath: Using a water bath is key to achieving a perfectly creamy cheesecake without cracks. Don’t skip this step!
- Chilling: Allow the cheesecake to chill fully before adding the topping and serving. This ensures it will set properly and makes for a cleaner slice
Details:
- Prep Time: 30 minutes
- Cook Time: 70 minutes (plus cooling and chilling)
- Total Time: About 6-8 hours (including chilling time)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- Variations: For an extra special touch, you could drizzle chocolate or caramel sauce over the pecan topping before serving.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. This dessert is great for making ahead since the flavor intensifies after chilling.
Nutritional Information:
- Calories: Approximately 600 kcal per serving
- Fat: 45g
- Carbohydrates: 48g
- Protein: 8g
Frequently Asked Questions:
Can I make this cheesecake in advance? Yes! This cheesecake is actually best when made a day ahead, as it needs time to chill and set in the refrigerator. You can prepare the cheesecake up to two days in advance, but I recommend adding the pecan pie topping just before serving.
Why did my cheesecake crack? Cracks in cheesecake are often caused by sudden temperature changes or overbaking. Make sure to use a water bath, and allow the cheesecake to cool gradually in the oven before refrigerating it.
Can I freeze this cheesecake? Yes, you can freeze the cheesecake (without the topping) for up to two months. Wrap it tightly in plastic wrap, followed by aluminum foil. When ready to serve, thaw it overnight in the refrigerator and add the topping fresh.
Storage Instructions:
Store the cheesecake covered in the refrigerator for up to 5 days. If you plan to freeze it, wrap individual slices tightly in plastic wrap, followed by a layer of aluminum foil. For best results, freeze without the pecan topping and add it after thawing.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other indulgent desserts:
Conclusion:
There’s something truly special about this Brown Sugar Pecan Pie Cheesecake. It brings together the best of two classic desserts in a way that feels both familiar and indulgent. Whether you’re making it for a holiday feast or just because, this cheesecake will become a beloved recipe in your collection.
Print
Brown Sugar Pecan Pie Cheesecake
Description
Brown Sugar Pecan Pie Cheesecake is the ultimate combination of two beloved desserts—pecan pie and cheesecake—delivering a rich, indulgent treat that’s perfect for the holidays or any special occasion. Imagine the creamy smoothness of a classic cheesecake, topped with the caramelized sweetness of pecan pie. Growing up, pecan pie was always a staple at Thanksgiving, but adding cheesecake into the mix? That’s where things get truly magical. This dessert is not only decadent but also elegant, making it a showstopper for your dessert table. Whether you’re hosting a family gathering or simply craving a comforting sweet treat, this cheesecake will never disappoint.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup brown sugar
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
For the Pecan Pie Topping:
- 1 cup pecans, roughly chopped
- ½ cup brown sugar
- ¼ cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
. Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture is evenly moistened and resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan, making sure it’s compact and even. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and brown sugar together until the mixture is completely smooth. This step is crucial for ensuring a lump-free, creamy filling. Next, add the eggs one at a time, beating well after each addition to fully incorporate them. Mix in the sour cream, heavy cream, and vanilla extract. The batter should be silky and smooth by this point, ready to be poured over the prepared crust.
3. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust. For the best results, place the springform pan in a larger baking dish and create a water bath by pouring hot water into the larger dish until it reaches about halfway up the sides of the springform pan. This technique helps prevent cracks by creating a moist baking environment. Bake the cheesecake for 60-70 minutes, or until the center is almost set but still has a slight jiggle. Once baked, turn off the oven and let the cheesecake cool inside with the oven door cracked for about an hour. This slow cooling method helps prevent the cheesecake from cracking. Afterward, refrigerate it for at least 4 hours, or overnight, for best results.
4. Prepare the Pecan Pie Topping: In a medium saucepan over medium heat, combine the brown sugar, heavy cream, butter, vanilla extract, and a pinch of salt. Stir the mixture as it comes to a gentle simmer and cook for 3-5 minutes until it thickens slightly. Once it reaches the desired consistency, stir in the chopped pecans and remove from heat. Let the topping cool slightly.
5. Add the Topping: Once your cheesecake is thoroughly chilled, carefully spoon the pecan pie topping over the top. The caramelized brown sugar mixture will set slightly as it cools, adding a beautiful layer of sweetness and crunch to the creamy cheesecake beneath.
6. Serve and Enjoy: Slice and serve this decadent dessert. Each bite offers the perfect combination of creamy, nutty, and sweet flavors, making it a hit for any occasion.
Helpful Tips:
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and other ingredients are at room temperature to avoid lumps in your cheesecake batter.
- Water Bath: Using a water bath is key to achieving a perfectly creamy cheesecake without cracks. Don’t skip this step!
- Chilling: Allow the cheesecake to chill fully before adding the topping and serving. This ensures it will set properly and makes for a cleaner slice.
Notes
- Variations: For an extra special touch, you could drizzle chocolate or caramel sauce over the pecan topping before serving.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. This dessert is great for making ahead since the flavor intensifies after chilling.
