Description
This rich pecan pie cheesecake recipe is the ultimate holiday dessert mashup, blending the creamy decadence of cheesecake with the sweet, nutty crunch of pecan pie. Perfect for Thanksgiving or any special occasion, this layered dessert is unforgettable and easy to slice. A must-try cheesecake recipe with brown sugar, graham crust, and a gooey pecan topping.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
1/2 cup unsalted butter, melted
24 oz cream cheese, room temperature
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup brown sugar (for topping)
1/4 cup unsalted butter (for topping)
1/3 cup heavy cream
1/3 cup light corn syrup
1 1/2 cups pecan halves
Instructions
1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and cool slightly.
2. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then stir in vanilla extract. Pour over crust and smooth the top.
3. Place springform pan in a water bath. Bake for 55–65 minutes or until the center is just set. Let cool in oven with the door cracked for 1 hour. Refrigerate for at least 4 hours or overnight.
4. In a saucepan, melt butter, brown sugar, heavy cream, and corn syrup over medium heat until smooth and bubbling. Remove from heat and stir in pecan halves. Cool for 10 minutes.
5. Spoon pecan topping over chilled cheesecake and refrigerate for at least 1 more hour before slicing.
Notes
Make sure cream cheese is fully softened to prevent lumps.
Use toasted pecans for even deeper nutty flavor.
Chill the cheesecake fully before topping and slicing for clean layers.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 525
- Sugar: 34g
- Sodium: 220mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg