Description
Indulgent brown sugar pecan pie cheesecake merges classic Southern dessert traditions with creamy cheesecake luxury. Silky layers and crunchy pecan topping create a delectable harmony that delights your palate with rich, comforting flavors.
Ingredients
Scale
Main Ingredients:
- 3 8-ounce packages cream cheese, softened
- 3 eggs
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup sour cream
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup chopped pecans
- 1/3 cup (75 milliliters) melted butter
Topping Ingredients:
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup (60 milliliters) heavy cream
- 1 teaspoon vanilla extract
Instructions
- Craft a buttery graham cracker and pecan crust by blending crumbs, chopped nuts, and melted butter, then firmly press into a 9-inch springform pan.
- Create a silky cheesecake base by whipping cream cheese with brown and granulated sugars until velvety smooth, gradually incorporating eggs and vanilla extract.
- Carefully pour the creamy mixture over the prepared crust and bake at 325°F for 45-50 minutes, watching until the center is almost set but still slightly jiggly.
- Remove from oven and let cool for 15 minutes, then prepare a rich sour cream topping by whisking sour cream with brown sugar until well combined.
- Spread the sour cream layer evenly across the partially cooled cheesecake and return to the oven for an additional 10 minutes to set.
- While the cheesecake cools completely, craft a decadent pecan caramel glaze by simmering pecans, brown sugar, and heavy cream over medium heat until the sugar dissolves and the mixture thickens.
- Gently drizzle the warm pecan caramel over the cooled cheesecake, ensuring an even coating that cascades beautifully across the surface.
- Refrigerate the completed dessert for a minimum of 4 hours, allowing the layers to meld and the flavors to intensify before serving.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake batter and even mixing.
- Wrap the springform pan in aluminum foil to prevent water from seeping in during baking, creating a perfectly moist cheesecake.
- For a gluten-free version, swap graham cracker crumbs with gluten-free cookie crumbs or ground nuts to maintain the same delicious texture.
- To prevent cracks, avoid overmixing the cheesecake batter and bake in a water bath for gentle, even heat distribution.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 290 mg
- Fat: 37 g
- Saturated Fat: 14 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg