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Brown Sugar Pecan Cheesecake

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This cozy dessert features a creamy cheesecake filling paired with a buttery graham crust and a luscious pecan topping, making it perfect for any special occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 7 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 750
Ingredients Method Nutrition Notes

Ingredients
  

Crust Ingredients
  • 2 cups graham cracker crumbs Use finely crushed crumbs for a firm base.
  • 6 tablespoons granulated sugar Adds sweetness and helps bind the crumbs.
  • 1/2 cup unsalted butter, melted Locks crumbs together and browns slightly when pre-baked.
Filling Ingredients
  • 32 ounces full-fat brick cream cheese, softened Softening to room temperature prevents lumps.
  • 1 cup packed light or dark brown sugar Adds deep, molasses-like sweetness.
  • 1 cup full-fat sour cream, at room temperature Keeps the cheesecake tangy and silky.
  • 1 teaspoon pure vanilla extract Adds warm flavor that complements brown sugar.
  • 1 teaspoon fresh lemon juice Brightens richness and balances sweetness.
  • 1/4 teaspoon ground cinnamon Pairs beautifully with pecans.
  • 3 large eggs, at room temperature Provide structure and creamy texture.
Topping Ingredients
  • 1 and 1/2 cups pecan halves Toasting brings out their flavor.
  • 1/4 cup unsalted butter, for the topping Makes the topping glossy and rich.
  • 1/2 cup packed light or dark brown sugar, for the topping Creates the caramel-like sauce.
  • 6 tablespoons heavy cream Makes the topping smooth and pourable.
  • Pinch of salt Balances the sweet topping.
  • 1 tablespoon light corn syrup Helps the topping stay smooth and glossy.

Method
 

Preparation for Crust
  1. Preheat your oven to 350°F (177°C).
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until evenly moistened.
  3. Press the mixture firmly into the bottom of a springform pan to form an even crust.
  4. Pre-bake the crust for 10 minutes and then set it aside to cool.
  5. Tip: press the crumbs down with the bottom of a measuring cup for a compact crust.
Cream Cheese Mixture
  1. In a large mixing bowl, beat the softened cream cheese and brown sugar together until smooth, scraping the bowl as needed.
Combine Filling Ingredients
  1. Add full-fat sour cream, vanilla extract, lemon juice, and ground cinnamon to the cream cheese mixture; mix until fully combined and smooth.
Add Eggs
  1. Add the eggs one at a time, mixing gently after each addition until just combined.
  2. Pour the cream cheese batter into the pre-baked crust and smooth the top.
  3. Tip: avoid overmixing once eggs are added.
Bake Cheesecake
  1. Prepare a water bath by placing the filled springform pan into a roasting pan and pouring hot water halfway up the sides of the springform pan.
  2. Bake the cheesecake for 55 to 70 minutes until the center is set but jiggles slightly.
  3. Turn off the oven and let it cool inside for 1 hour.
  4. Tip: the water bath prevents cracking.
Chill Cheesecake
  1. Remove the cheesecake from the water bath and refrigerate for at least 4 hours to fully set.
Toast Pecans & Make Topping
  1. Toast pecan halves in the oven at 300°F (150°C) for 8 to 10 minutes until fragrant.
  2. Combine unsalted butter, brown sugar, heavy cream, a pinch of salt, and corn syrup in a saucepan over medium heat. Stir until smooth.
  3. Remove from heat and stir in the toasted pecans.
Finish and Serve
  1. Once the cheesecake is chilled, pour the pecan topping evenly over the top.
  2. Slice and serve chilled.
  3. Tip: for cleaner slices, run a knife under hot water and wipe dry between cuts.

Nutrition

Serving: 1gCalories: 750kcal

Notes

Use room temperature eggs and cream cheese to avoid lumps. If the top cracks, the pecan topping will disguise imperfections. Store leftovers covered in the refrigerator for up to 4 days. You can freeze the un-topped cheesecake for up to 2 months.

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