Description
This decadent Brown Sugar Pecan Pie Cheesecake combines the rich, creamy texture of cheesecake with the sweet, nutty crunch of a pecan pie topping. A buttery graham cracker crust, luscious cream cheese filling, and a caramelized pecan topping make this dessert a perfect fusion of two classic favorites.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 24 oz cream cheese, softened
- 1 cup brown sugar
- 3/4 cup heavy cream
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/4 cup brown sugar
- 1/4 cup corn syrup
Instructions
- Preheat the oven to 325°F (165°C).
- In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until smooth. Add brown sugar, heavy cream, eggs, and vanilla extract. Beat until well combined and smooth.
- Pour the cream cheese mixture over the crust in the springform pan.
- In a small bowl, mix the chopped pecans, brown sugar, and corn syrup. Spread the pecan mixture evenly over the cream cheese layer.
- Bake for 60 minutes or until the center is almost set (it should still have a slight jiggle).
- Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving.
Notes
- For the best texture, make sure the cream cheese is softened before mixing.
- You can adjust the amount of pecans depending on how nutty you want the topping.
- If you want a firmer cheesecake, you can refrigerate it for longer than 4 hours.
- Consider serving this cheesecake with a drizzle of caramel sauce for extra sweetness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes