Prepare to embark on a culinary adventure that will make your taste buds dance with pure delight! This Brown Sugar Pecan Pie Cheesecake is not just a dessert – it's a decadent masterpiece that combines the creamy richness of classic cheesecake with the irresistible caramel-like sweetness of pecan pie. Imagine a buttery graham cracker crust topped with a silky smooth cream cheese filling and a luxurious pecan topping that will have your guests begging for the recipe. Whether you're looking to impress at a dinner party or simply treat yourself to an extraordinary dessert, this show-stopping creation is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pecans, chopped
- 1 cup corn syrup
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan, creating an even crust.
- In a large mixing bowl, beat cream cheese until smooth and creamy. Gradually add brown sugar and vanilla extract, mixing until fully incorporated.
- Add eggs one at a time, beating well after each addition. Ensure the mixture is smooth and free of lumps.
- Pour the cream cheese mixture over the graham cracker crust, spreading evenly.
- In a separate bowl, combine chopped pecans and corn syrup, stirring until pecans are fully coated.
- Carefully spread the pecan mixture over the top of the cheesecake batter, creating a delicious pecan layer.
- Bake in the preheated oven for 50-55 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove springform sides and slice into 10 servings.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smoother, lump-free batter.
- Prevent Cracks: To avoid cheesecake cracks, don't overmix the batter and bake in a water bath if possible. The gentle, even heat helps prevent surface cracking.
- Pecan Perfection: Toast your pecans lightly before adding them to the topping for an enhanced, nutty flavor that takes the dessert to the next level.
- Cooling is Crucial: Allow the cheesecake to cool slowly at room temperature before refrigerating. This helps prevent sudden temperature changes that can cause cracking.
- Make Ahead Friendly: This cheesecake actually tastes better when made a day in advance, allowing the flavors to meld and the texture to set perfectly.
- Storage Tip: Cover and refrigerate any leftovers for up to 5 days, though we doubt it will last that long!
Nutrition Facts
Calories: 650kcal
Carbohydrates: 65g
Protein: 9g
Fat: 42g
Saturated Fat: 22g
Cholesterol: 145mg
