Description
This decadent Pecan Pie Cheesecake combines a buttery graham cracker crust with a rich brown sugar cheesecake and a luscious cinnamon pecan pie filling. Baked in a water bath to perfect smoothness, it’s a stunning dessert perfect for special occasions and holidays.
Ingredients
Scale
Pecan Graham Cracker Crust
- 2 1/2 cups Graham cracker crumbs (about 2 full packets, finely processed)
- 1/4 cup Brown sugar (packed, light or dark)
- 10 tablespoons Unsalted butter (melted)
Cinnamon Pecan Pie Filling
- 10 tablespoons Unsalted butter (melted)
- 1 1/2 cups Brown sugar (packed, light or dark)
- 2 teaspoons Ground cinnamon
- 1 1/2 cups Heavy cream
- 2 1/2 cups Pecans (chopped into larger pieces)
Brown Sugar Cheesecake
Instructions
- Prepare Graham Cracker Crust: Preheat the oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray, then place a 9-inch parchment circle on the bottom and spray again. In a food processor or blender, finely blend the graham crackers into crumbs. Mix the graham cracker crumbs, brown sugar, and melted butter thoroughly with a fork until evenly moistened. Press the mixture firmly into the bottom and halfway up the sides of the prepared pan using your fingers and the bottom of a measuring cup to compact it. Bake for 13 minutes, then allow to cool completely.
- Make Pecan Pie Filling: While the crust bakes, melt butter in a saucepan over medium heat. Stir in brown sugar, cinnamon, heavy cream, and chopped pecans. Heat the mixture until it begins to bubble around the edges, maintaining gentle simmer for 4-5 minutes to thicken slightly. Remove from heat and transfer to a bowl, then place in the freezer to cool rapidly.
- Prepare Brown Sugar Cheesecake Batter: Using an electric mixer, beat cream cheese and brown sugar on high speed for 2 minutes until smooth and creamy. Scrape down the sides of the bowl with a rubber spatula. Add sour cream, heavy cream, and vanilla extract, mixing on medium speed until smooth. Add eggs and egg yolk one at a time on low speed just until incorporated, avoiding overmixing. Scrape down the bowl again to ensure an even mixture.
- Assemble the Cheesecake: Pour half of the cheesecake batter into the cooled crust in the springform pan. Spoon one-third of the chilled pecan pie filling on top. Using a butter knife, gently swirl the pecan mixture into the cheesecake batter to create a marbled effect. Pour the remaining cheesecake batter over the swirled layer evenly.
- Prepare Water Bath and Bake: Place the springform pan inside a 10-inch cake pan, then set the cake pan inside a large roasting pan (about 12×16 inches). Carefully pour hot boiling water into the roasting pan until it reaches about two-thirds the height of the cake pan. Alternatively, tightly wrap the springform pan with aluminum foil twice to prevent water leakage, place it directly in the roasting pan, and fill water halfway up the springform pan. Bake the cheesecake for 65 to 85 minutes at 325°F, checking for doneness when the edges are set and the center has a slight jiggle. If the jiggle is large, bake an additional 10 minutes and check again.
- Cool and Chill: Once baked, turn off the oven and crack the oven door open. Let the cheesecake sit in the oven for 30 minutes. Carefully remove the cheesecake from the water bath and place on a cooling rack to cool fully at room temperature. Wrap it tightly in foil and refrigerate for at least 6 hours or overnight to set completely.
- Finish and Serve: After chilling, remove the cheesecake from the pan and peel off the parchment paper. Spread the remaining pecan pie filling evenly over the top of the cheesecake. Slice into 16 pieces and serve chilled for best texture and flavor.
Notes
- Use room temperature dairy ingredients for smooth, even batter and to avoid lumps.
- Allow dairy to come out of the fridge at least 2 hours before baking for best mixing.
- Ensure the springform pan is tightly wrapped with foil to prevent water from seeping into the crust during the water bath bake.
- Baking times may vary based on individual ovens; watch for the slight jiggle to assess doneness rather than time alone.
- Chilling overnight enhances the flavors and texture of the cheesecake.
Nutrition
- Serving Size: 1 slice (1/16th of cheesecake)
- Calories: 520
- Sugar: 32g
- Sodium: 210mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0.4g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg
