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Brown Sugar Pecan Cheesecake

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Warm, nutty, and luxuriously creamy, this Brown Sugar Pecan Cheesecake is a showstopping dessert with buttery caramel notes and toasty pecan aroma.

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 for pecan topping
  • 1/2 cup packed light or dark brown sugar for pecan topping
  • 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, 6 tablespoons granulated sugar, and 1/2 cup melted unsalted butter. Mix until evenly moistened and press firmly into the bottom of a springform pan to form an even crust. Pre-bake the crust for 10 minutes, then set aside to cool slightly.
  2. Beat the softened cream cheese with 1 cup packed brown sugar until smooth and free of lumps.
  3. Add 1 cup full-fat sour cream, 1 teaspoon pure vanilla extract, 1 teaspoon fresh lemon juice, and 1/4 teaspoon ground cinnamon to the cream cheese mixture. Mix until well combined and creamy.
  4. Add the 3 large eggs one at a time, mixing gently after each addition. Stir until combined to avoid incorporating too much air.
  5. Pour the cream cheese batter into the cooled crust and spread evenly. Prepare a water bath by placing the filled springform pan inside a larger baking dish and adding hot water to the outer dish.
  6. Bake for 55 to 70 minutes at 350°F (177°C), until the edges are set and the center is slightly jiggly.
  7. Let the cheesecake cool inside the oven for 1 hour, then refrigerate for at least 4 hours to chill and set.
  8. Preheat your oven to 300°F (150°C) and spread 1 and 1/2 cups pecan halves on a baking sheet. Toast for 8 to 10 minutes, then remove and let cool.
  9. Combine 1/4 cup unsalted butter, 1/2 cup packed brown sugar, 6 tablespoons heavy cream, a pinch of salt, and 1 tablespoon light corn syrup in a saucepan. Simmer for 1 to 2 minutes until smooth.
  10. Pour the cooled pecan topping over the chilled cheesecake and refrigerate briefly to set before slicing and serving.

Notes

Use room temperature ingredients for the smoothest batter. Toast pecans carefully to prevent burning.

Nutrition

Keywords: cheesecake, dessert, pecan, brown sugar, holiday dessert

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