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This decadent dessert combines the rich flavors of classic pecan pie and creamy cheesecake for a truly indulgent treat. A smooth, spiced cheesecake sits atop a graham cracker crust and is finished with a gooey, irresistible brown sugar pecan topping.
Ingredients:
For the Crust:
| Ingredient | Quantity |
| Unsalted Butter, melted | 113 grams |
| Graham Cracker Crumbs | 240 grams |
| Granulated Sugar | 75 grams |
For the Cheesecake:
| Ingredient | Quantity |
| Cream Cheese, room temperature | 904 grams |
| Brown Sugar (dark) | 200 grams |
| Sour Cream, room temperature | 240 grams |
| Eggs, large, room temperature | 3 |
| Vanilla Extract | 1 teaspoon |
| Lemon Juice (fresh, optional) | 1 teaspoon |
| Ground Cinnamon | ¼ teaspoon |
For the Brown Sugar Pecan Topping:
| Ingredient | Quantity |
| Pecan Halves | 180 grams |
| Unsalted Butter | 56 grams |
| Brown Sugar (dark) | 100 grams |
| Heavy Cream | 90 milliliters |
| Light Corn Syrup | 15 milliliters |
| Salt | Pinch |
How To Make Decadent Pecan Pie Cheesecake:
- Step 1: Prepare and Bake Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let the crust cool completely.
- Step 2: Make Cheesecake Filling: Lower the oven temperature to 325°F (160°C). In a large bowl, beat the cream cheese until smooth. Add brown sugar, sour cream, vanilla extract, lemon juice (if using), and cinnamon. Beat until just combined. Add the eggs one at a time, beating on low speed until just incorporated. Do not overmix.
- Step 3: Bake Cheesecake: Pour the cheesecake batter over the cooled crust. To prevent cracking, prepare a water bath by placing the springform pan in a roasting pan and filling the roasting pan with hot water halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from the oven, remove from the water bath, and refrigerate for at least 4 hours, or preferably overnight, to chill completely.
- Step 4: Make Topping: In a small saucepan, melt the butter. Add brown sugar, heavy cream, light corn syrup, and a pinch of salt. Bring to a gentle boil and simmer for 2-3 minutes, stirring occasionally. Remove from heat and stir in the pecan halves. Let the topping cool slightly to thicken.
- Step 5: Serve: Pour the cooled pecan topping evenly over the surface of the chilled cheesecake. Slice and serve.
Enjoy this decadent pecan pie cheesecake!
