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

• Unsalted Butter (melted) — 113 g
• Graham Cracker Crumbs — 240 g
• Granulated Sugar — 75 g

For the Cheesecake

• Cream Cheese (room temperature) — 904 g
• Dark Brown Sugar — 200 g
• Sour Cream (room temperature) — 240 g
• Large Eggs (room temperature) — 3
• Vanilla Extract — 1 teaspoon
• Fresh Lemon Juice — 1 teaspoon (optional)
• Ground Cinnamon — ¼ teaspoon

For the Brown Sugar Pecan Topping

• Pecan Halves — 180 g
• Unsalted Butter — 56 g
• Dark Brown Sugar — 100 g
• Heavy Cream — 90 ml
• Light Corn Syrup — 15 ml
• Salt — 1 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!