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Brown Sugar Pecan Cheesecake

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A luxuriously creamy cheesecake with a buttery graham cracker crust and a rich, caramel-like pecan topping.

  • Author: daniel-kim
  • Prep Time: 25 minutes
  • Cook Time: 85 minutes
  • Total Time: 410 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 6 tablespoons granulated sugar
  • 1/2 cup unsalted butter, melted
  • 32 ounces full-fat brick cream cheese, softened
  • 1 cup packed light or dark brown sugar
  • 1 cup full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • 3 large eggs, at room temperature
  • 1 and 1/2 cups pecan halves
  • 1/4 cup unsalted butter
  • 1/2 cup packed light or dark brown sugar
  • 6 tablespoons heavy cream
  • Pinch of salt
  • 1 tablespoon light corn syrup

Instructions

  1. Preheat your oven to 350°F (177°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
  2. Press the crumb mixture firmly into the bottom of a springform pan to form an even crust. Pre-bake the crust for 10 minutes, then remove it from the oven and set aside to cool slightly.
  3. Beat the softened cream cheese and brown sugar together until smooth and creamy in a large mixing bowl.
  4. Add sour cream, vanilla extract, lemon juice, and ground cinnamon to the cream cheese mixture. Mix until fully combined.
  5. Add the eggs one at a time, mixing gently after each addition to avoid overbeating.
  6. Pour the cream cheese batter into the pre-baked crust, spreading it evenly.
  7. Prepare a water bath by placing the filled springform pan into a larger pan and pouring hot water around it.
  8. Bake the cheesecake at 350°F (177°C) for 55 to 70 minutes, until the center is set but slightly jiggly.
  9. Cool the cheesecake in the oven with the door closed for 1 hour.
  10. Refrigerate for at least 4 hours to set completely.
  11. Toast pecans on a baking sheet in a preheated oven at 300°F (150°C) for 8 to 10 minutes.
  12. Combine butter, brown sugar, heavy cream, salt, and corn syrup in a saucepan over medium heat. Bring to a simmer and stir until smooth.
  13. Remove from heat and stir in the toasted pecans, then allow to cool.
  14. Pour the pecan topping over the chilled cheesecake, and slice to serve.

Notes

For best texture, ensure all dairy ingredients are at room temperature before mixing. Store leftovers in the refrigerator for up to 4 days.

Nutrition

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