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Brown Sugar Pecan Cheesecake

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Warm, nutty, and luxuriously creamy, this cheesecake features caramel-like brown sugar, toasted pecans, and a silky cream cheese filling, making it a perfect dessert for special occasions.

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 topping
  • 1/2 cup packed light or dark brown sugar for topping
  • 6 tablespoons heavy cream for topping
  • Pinch of salt for topping
  • 1 tablespoon light corn syrup for topping

Instructions

  1. Preheat your oven to 350°F (177°C). Position a rack in the lower third of the oven.
  2. Combine the graham cracker crumbs, 6 tablespoons granulated sugar, and 1/2 cup melted unsalted butter in a medium bowl. Mix until moistened.
  3. Press the crumb mixture into the bottom of a springform pan. Pre-bake for 10 minutes, then cool slightly.
  4. Beat the softened cream cheese and brown sugar in a large bowl until smooth and creamy.
  5. Add sour cream, vanilla extract, lemon juice, and cinnamon and mix until smooth.
  6. Add the eggs one at a time, mixing gently to incorporate.
  7. Pour the mixture into the pre-baked crust, spreading evenly.
  8. Prepare a water bath by placing the springform pan in a larger baking dish with hot water until it comes partway up the sides.
  9. Bake at 350°F (177°C) for 55 to 70 minutes until slightly jiggly in the center. Let cool in the oven for 1 hour.
  10. Refrigerate for at least 4 hours to set completely.
  11. Preheat the oven to 300°F (150°C) and toast pecans for 8 to 10 minutes.
  12. Combine topping ingredients in a saucepan and bring to a simmer, stirring until smooth.
  13. Remove from heat and stir in toasted pecans.
  14. Pour the pecan topping over the chilled cheesecake and spread evenly.
  15. Slice the cheesecake and serve chilled.

Notes

Use room temperature ingredients for a smoother filling. Can be made ahead and stored in the fridge.

Nutrition

Keywords: cheesecake, pecan, dessert, holiday, creamy

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