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Brown Sugar Pecan Cheesecake

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A warm, rich, and indulgent cheesecake featuring brown sugar, pecans, and a buttery graham cracker crust.

Ingredients

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  • 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).
  2. Combine the graham cracker crumbs, 6 tablespoons granulated sugar, and 1/2 cup melted unsalted butter in a medium bowl. Mix until the crumbs are evenly moistened, then press the mixture into the bottom and slightly up the sides of a springform pan. Pre-bake the crust for 10 minutes.
  3. Beat the softened cream cheese and 1 cup packed brown sugar until smooth and no lumps remain.
  4. 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 just combined and smooth.
  5. Incorporate the 3 large eggs one at a time, mixing gently after each addition until homogenous.
  6. Pour the filling into the pre-baked crust and spread evenly. Prepare a water bath by wrapping the springform pan base in foil and placing it in a larger roasting pan. Pour hot water into the roasting pan until halfway up the sides of the springform pan.
  7. Bake the cheesecake at 350°F (177°C) for 55 to 70 minutes until the center is set but jiggles slightly.
  8. Turn off the oven and let the cheesecake cool inside for 1 hour.
  9. Remove the cheesecake from the water bath, unwrap, and refrigerate for at least 4 hours or overnight.
  10. Preheat your oven to 300°F (150°C). Spread the pecans on a baking sheet and toast for 8 to 10 minutes.
  11. In a saucepan, 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. Bring to a gentle simmer and cook until thickened.
  12. Stir the toasted pecans into the caramel sauce and let cool slightly.
  13. Pour the pecan topping evenly over the chilled cheesecake and serve.

Notes

For best results, bring cream cheese and sour cream to room temperature before mixing. Refrigerate leftovers in an airtight container for up to 4 days.

Nutrition

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