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Decadent Baked Pecan Pie Cheesecake with Brown Sugar Graham Cracker Crust

A decadent slice of pecan pie cheesecake featuring a thick graham cracker crust and a gooey pecan topping.
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Combine the creamy texture of classic cheesecake with the sweet, gooey topping of pecan pie in this show-stopping dessert. This recipe uses a simple graham cracker crust and results in an indulgent treat perfect for holiday gatherings.

Ingredients

  • For the Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup packed light brown sugar, 6 tablespoons unsalted butter melted
  • For the Cheesecake Filling: 3 (8 ounce) packages cream cheese softened, 1 cup granulated sugar, 1/4 cup sour cream, 1 teaspoon vanilla extract, 3 large eggs
  • For the Pecan Topping: 1 cup light corn syrup, 1/2 cup packed light brown sugar, 1/4 cup (1/2 stick) unsalted butter melted, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 3 large eggs lightly beaten, 1 1/2 cups pecan halves

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 8 minutes. Remove and let it cool slightly. Reduce the oven temperature to 325°F (160°C).
  2. Make the cheesecake filling: In a large bowl, use an electric mixer to beat the softened cream cheese and granulated sugar until smooth. Beat in the sour cream and vanilla extract. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix. Pour the cheesecake batter over the cooled crust.
  3. Bake the cheesecake: Place the springform pan on a baking sheet. Bake for 40 to 45 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This step helps prevent cracking. Remove from the oven and let it cool completely on a wire rack.
  4. Prepare the pecan topping: While the cheesecake cools, make the pecan topping. In a saucepan over medium heat, combine the corn syrup, brown sugar, and melted butter. Stir until the sugar dissolves and the mixture is smooth. Remove from heat. Stir in the vanilla extract, salt, and the lightly beaten eggs until just combined. Stir in the pecan halves.
  5. Top and finish baking: Carefully pour the pecan topping mixture evenly over the cooled cheesecake layer. Return the cheesecake to the 325°F (160°C) oven. Bake for an additional 15 to 20 minutes, until the topping is bubbly and set.
  6. Cool and chill: Let the cheesecake cool completely on a wire rack. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.

Notes

  • For a show-stopping look, arrange the pecan halves in a decorative pattern on top of the cheesecake before baking the topping layer.
  • If you want to avoid a water bath, cool the cheesecake slowly in the oven as described in step 3 to minimize cracking.
  • This dessert is excellent made one day ahead of time, allowing the flavors to fully set.

Nutrition

Find it online: https://delishcraze.com/pecan-pie-cheesecake-recipe/