Pecan Pie Cheesecake
A creamy brown sugar cheesecake with a buttery graham cracker crust and glossy caramel pecan topping.
Equipment
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Saucepan
- Measuring cups and spoons
- Foil
Ingredients
- 2 cups graham cracker crumbs finely crushed
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 24 ounces full-fat brick cream cheese softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 3/4 cup full-fat sour cream room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3 large eggs room temperature
- 2 cups pecan halves or roughly chopped
- 6 tablespoons unsalted butter
- 1/2 cup brown sugar packed
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Instructions
- Heat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil if using a water bath.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8 minutes.
- Beat softened cream cheese until smooth. Add sugars, sour cream, vanilla, cinnamon, and nutmeg.
- Add eggs one at a time, mixing on low speed only until combined.
- Pour over the crust and bake for 55 to 65 minutes, until the edges are set and the center gently wobbles.
- Turn off the oven and cool the cheesecake inside for 30 minutes. Chill for at least 6 hours.
- Melt butter in a saucepan. Stir in brown sugar, cream, vanilla, and salt. Simmer for 2 to 3 minutes.
- Stir in the pecans, cool until warm, and spoon the topping over the chilled cheesecake.
Notes
- Use room-temperature ingredients for a smooth filling.
- Do not overbake; the center should wobble slightly.
- Toast the pecans first for deeper flavor.
- Refrigerate covered for up to four days.