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Brown Sugar Pecan Pie Cheesecake — The Ultimate Dessert Combo

Brown Sugar Pecan Pie Cheesecake
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Brown Sugar Pecan Pie Cheesecake is the ultimate fusion dessert—combining the creamy indulgence of cheesecake with the sweet, nutty richness of pecan pie. It’s elegant, comforting, and sure to impress at any holiday or special gathering.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup brown sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

For the Pecan Pie Topping:

  • 1 cup pecans, roughly chopped
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

1. Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press mixture into a 9-inch springform pan. Bake for 10 minutes, then let cool.

2. In a large bowl, beat softened cream cheese and brown sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream, heavy cream, and vanilla until the batter is smooth.

3. Pour cheesecake filling over the cooled crust. Place springform pan into a larger pan and add hot water to create a water bath. Bake for 60-70 minutes until almost set. Let cool in oven with the door cracked for 1 hour, then refrigerate for at least 4 hours.

4. In a saucepan, combine brown sugar, heavy cream, butter, vanilla, and salt. Simmer for 3-5 minutes until slightly thickened. Stir in chopped pecans and remove from heat. Let cool slightly.

5. Spoon cooled pecan pie topping over the chilled cheesecake.

6. Slice and serve, enjoying the decadent blend of creamy cheesecake and sweet, crunchy pecan topping.

Notes

Room Temperature Ingredients: Bring cream cheese, eggs, and sour cream to room temperature before mixing to ensure a smooth batter.

Water Bath: Baking with a water bath helps prevent cracks and yields a creamy texture.

Chilling: Let the cheesecake chill thoroughly before topping and serving for best results.

Variations: Add a drizzle of chocolate or caramel over the pecan topping for an extra special touch.

Storage: Store in an airtight container in the refrigerator for up to 5 days. Flavor improves after chilling.

Find it online: https://cookingwithramsay.com/brown-sugar-pecan-pie-cheesecake/