Description
Pecan Pie Cheesecake features a buttery graham cracker crust, creamy brown sugar cheesecake filling, and a rich cinnamon pecan topping. A decadent dessert perfect for Thanksgiving, Christmas, and special occasions.
Ingredients
Scale
Graham Cracker Crust
- 2 1/2 cups Graham cracker crumbs (equal to 2 full packets of graham crackers. fine crumb)
- 1/4 cup Brown sugar (packed light or dark)
- 10 TBSP Unsalted butter (melted)
Pecan Topping
- 10 TBSP Unsalted butter (melted)
- 1 1/2 cups Brown sugar (packed light or dark)
- 2 tsp Ground cinnamon
- 1 1/2 cups Heavy cream
- 2 1/2 cups Pecans (chopped into larger pieces)
Cheesecake Filling
- 24 oz Cream cheese (room temperature)
- 3/4 cup Brown sugar (packed light or dark)
- 1/2 cup Sour cream (room temperature)
- 1/2 cup Heavy cream (room temperature)
- 1 tsp Pure vanilla extract
- 4 Large eggs (room temperature)
Instructions
- Combine the graham cracker crumbs, 1/4 cup brown sugar, and 10 tablespoons melted butter. Press firmly into the bottom of a springform pan to form an even crust.
- Beat the room-temperature cream cheese until smooth. Add 3/4 cup brown sugar and mix until combined.
- Mix in the sour cream, 1/2 cup heavy cream, and vanilla extract until smooth.
- Add the eggs one at a time, mixing gently after each addition until incorporated.
- Pour the cheesecake filling over the prepared crust and smooth the surface.
- Bake using your established cheesecake baking temperature and method until the edges are set and the center has a slight wobble. Cool gradually, then refrigerate until fully chilled and set.
- To make the topping, combine 10 tablespoons melted butter, 1 1/2 cups brown sugar, cinnamon, and 1 1/2 cups heavy cream in a saucepan.
- Cook over medium heat, stirring regularly, until the sugar dissolves and the mixture becomes smooth and glossy.
- Stir in the chopped pecans and cook until evenly coated and the topping thickens slightly.
- Remove from heat and allow the topping to cool slightly.
- Spread the pecan topping over the chilled cheesecake. Allow it to cool completely before slicing and serving.
Notes
- Use room-temperature dairy ingredients and eggs for a smooth filling.
- Chill the cheesecake thoroughly before adding the topping and slicing.
- Allow the pecan topping to thicken slightly before spreading it over the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650 kcal
- Sugar: 42 g
- Sodium: 300 mg
- Fat: 47 g
- Saturated Fat: 21 g
- Unsaturated Fat: 23 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 125 mg
Keywords: pecan pie cheesecake, pecan cheesecake, Thanksgiving cheesecake, pecan pie dessert, brown sugar cheesecake