This southern girl has found her new favorite pecan pie recipe!
Decadent Pecan Pie Cheesecake
A rich, indulgent dessert that blends the cozy, caramelized notes of pecan pie with the creamy luxury of cheesecake. This layered treat features a buttery graham cracker crust, velvety spiced filling, and a luscious brown sugar pecan topping for the ultimate crowd-pleaser.
🧈 Ingredients:
For the Crust:
| Ingredient | Quantity |
|---|---|
| Unsalted Butter (melted) | 113 grams |
| Graham Cracker Crumbs | 240 grams |
| Granulated Sugar | 75 grams |
For the Cheesecake Filling:
| Ingredient | Quantity |
|---|---|
| Cream Cheese (room temp) | 904 grams |
| Dark Brown Sugar | 200 grams |
| Sour Cream (room temp) | 240 grams |
| Large Eggs (room temp) | 3 |
| Vanilla Extract | 1 tsp |
| Fresh Lemon Juice (optional) | 1 tsp |
| Ground Cinnamon | ¼ tsp |
For the Brown Sugar Pecan Topping:
| Ingredient | Quantity |
|---|---|
| Pecan Halves | 180 grams |
| Unsalted Butter | 56 grams |
| Dark Brown Sugar | 100 grams |
| Heavy Cream | 90 ml |
| Light Corn Syrup | 15 ml |
| Salt | A pinch |
🍰 Instructions:
1. Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well blended. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and allow the crust to cool completely.
2. Make the Cheesecake Filling
Reduce oven temperature to 325°F (160°C). In a large bowl, beat cream cheese until completely smooth and creamy. Add in brown sugar, sour cream, vanilla extract, lemon juice (if using), and cinnamon. Mix until just combined. Add the eggs one at a time, mixing on low speed until each is fully incorporated. Avoid overmixing to prevent cracking.
3. Bake the Cheesecake
Pour the filling over the cooled crust. Set the springform pan inside a larger roasting pan and carefully fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this creates a water bath). Bake for 55–65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour to gradually cool. Remove from the oven, take out of the water bath, and refrigerate for at least 4 hours, preferably overnight.
4. Prepare the Pecan Topping
In a small saucepan over medium heat, melt the butter. Stir in brown sugar, heavy cream, corn syrup, and a pinch of salt. Bring the mixture to a gentle boil and simmer for 2–3 minutes, stirring occasionally. Remove from heat and fold in the pecan halves. Allow the mixture to cool slightly until it thickens.
5. Assemble and Serve
Once the cheesecake is fully chilled, spoon the pecan topping evenly over the top. Slice and serve this indulgent creation to applause and empty plates.
Tip: For cleaner slices, dip your knife in hot water and wipe clean between cuts.
Perfect for: Holiday gatherings, dinner parties, or any occasion that deserves a little extra decadence.
