Pecan Pie Cheesecake: A Decadent Fusion of Two Classics

Craving the rich, nutty goodness of pecan pie with the creamy luxury of cheesecake? This pecan pie cheesecake is the ultimate dessert, combining the best of both worlds. Perfect for any special occasion, it features a buttery graham cracker crust, a smooth brown sugar cheesecake filling, and a caramelized pecan topping that will leave your guests raving. Let’s dive into the steps to create this mouthwatering masterpiece.

The Three Majestic Layers:

Graham Cracker Crust: The foundation of any great cheesecake. This buttery crust sets the stage, giving each bite a satisfying crunch.
Cheesecake Filling: Smooth, creamy, and loaded with the rich flavors of dark brown sugar and a hint of cinnamon.
Pecan Pie Topping: The crowning touch, with toasted pecans bathed in a sweet caramel sauce that’s simply irresistible.

Ingredients

For The Crust:

113g Unsalted Butter (melted)
240g Graham Cracker Crumbs (about 16 full-sheet crackers)
75g Granulated Sugar

For The Cheesecake Filling:

904g Full-Fat Brick Cream Cheese (room temperature)
200g Dark Brown Sugar (preferred)
240g Full-Fat Sour Cream (room temperature)
3 Large Eggs (room temperature)
1 tsp Pure Vanilla Extract
1 tsp Fresh Lemon Juice (optional, but recommended)
¼ tsp Ground Cinnamon

For The Brown Sugar Pecan Topping:

180g Pecan Halves
56g Unsalted Butter
100g Brown Sugar (dark preferred)
90ml Heavy Cream
15ml Light Corn Syrup
A pinch of Salt (less than 1/8 tsp)

Optional:

Brown Sugar Whipped Cream (for garnish)

Instructions

1. Preparing The Oven:

Position the oven racks in the center, and preheat your oven to 350°F (177°C).

2. Prepare The Crust:

Grind graham crackers into fine crumbs using a food processor.
In a medium bowl, combine the crumbs and sugar. Add the melted butter and mix.
Press the mixture firmly into a 9-inch or 10-inch ungreased springform pan to form a smooth, even crust.
Bake the crust for 10 minutes, then set aside to cool.

3. Prepare The Cheesecake Filling:

Using a hand mixer or stand mixer with the paddle attachment, beat the cream cheese and brown sugar on medium-high for about 2 minutes until smooth.
Add sour cream, vanilla extract, lemon juice, and cinnamon, and beat until well combined.
Incorporate the eggs one at a time, mixing just until blended. Avoid overmixing to prevent cracking.
Pour the filling onto the cooled crust and smooth out the top.

4. Bake The Cheesecake:

Create a water bath: Place a pan with boiling water in the oven beneath the cheesecake.
Bake for 55-70 minutes or until almost set, covering the top with foil if it browns too quickly.

5. Cooling:

Turn off the oven and leave the cheesecake in for an hour to cool slowly.
Afterward, cool to room temperature before refrigerating for at least 4 hours or overnight.

6. Prepare The Topping:

Preheat the oven to 300°F (150°C). Toast the pecans for 8-10 minutes, then set aside.
In a saucepan, combine butter, brown sugar, heavy cream, salt, and corn syrup. Bring to a simmer, remove from heat, and stir in the toasted pecans.
Let the topping cool completely before applying it to the cheesecake.

7. Final Touches:

Remove the cheesecake from the springform pan and top with the pecan mixture.
Optional: Garnish with brown sugar whipped cream for extra sweetness.

Notes

Freezing: Cheesecake can be frozen for up to 3 months without the topping. Wrap it tightly in plastic wrap and foil.
Non-US Ingredients: Use digestive biscuits in place of graham crackers, and golden syrup as a substitute for corn syrup if needed.
Water Bath: Ensure your springform pan is wrapped in aluminum foil to prevent leaks during the water bath.

Nutrition (per serving):

Calories: 490
Fat: 33g
Carbs: 48g
Protein: 7g

This pecan pie cheesecake is the ultimate indulgence—a rich, flavorful fusion that will elevate any gathering. Enjoy each heavenly bite of the buttery crust, velvety filling, and the sweet, crunchy topping. It’s bound to be your new go-to dessert for any occasion.