Pecan Pie Cheesecake

4.75 from 4 votes

Pecan Pie Cheesecake - take two amazing desserts and turn them into this rich, decadent, and delicious cheesecake. A brown sugar cheesecake topped with a gooey pecan pie topping.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Dessert Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Ingredients

Crust

2 cups graham cracker crumbs
1/2 cup brown sugar
6 Tablespoons butter melted

Cheesecake

Pecan Pie Topping

1/4 cup butter
1/2 cup brown sugar
1/3 cup heavy cream
1 Tablespoon corn syrup
1 cup chopped pecans
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350° F. Wrap a 9-inch springform pan with 2-3 layers of foil so no water can seep into pan.
Make crust by mixing graham cracker crumbs, sugar, and melted butter until it's like wet sand. Press into prepared pan and bake for 10 minutes.
2 cups graham cracker crumbs, 1/2 cup brown sugar, 6 Tablespoons butter
Remove from oven and set aside.
For cheesecake layer, beat cream cheese in an electric mixer until it is creamy. Add in brown sugar and beat until it's very smooth and creamy.
3 8oz blocks cream cheese, softened, 3/4 cup brown sugar
Stir in vanilla extract, cinnamon, and flour until just combined.
2 teaspoons vanilla extract, 1 teaspoon cinnamon, 3 Tablespoons all-purpose flour
Mix in eggs one at a time, making sure they are fully incorporated before each addition. Scrape down sides as necessary. Pour cheesecake mixture into baked crust and spread into an even layerPlace cheesecake pan inside a roasting pan, and pour hot water about halfway up sides.
3 whole large eggs
Bake cheesecake for 1 hour until edges seem set. Center will still be slightly jiggly.
Leave oven closed, turn off heat, and leave cheesecake in oven for 1 more hour. This will gently finish cooking cheesecake.
Remove from oven and let cool completely to room temperature.Place in fridge for at least 6 hours until it's completely chilled.
When you are ready to serve, make the pecan pie topping. Melt butter and sugar in a small saucepan over medium-low heat. Cook for 3-5 minutes, until it is bubbly, stirring constantly.
1/4 cup butter, 1/2 cup brown sugar
Add heavy cream, corn syrup, chopped pecans and vanilla. Bring to a simmer, stirring constantly until it starts to thicken; about 5 minutes.
1/3 cup heavy cream, 1 Tablespoon corn syrup, 1 cup chopped pecans, 1/2 teaspoon vanilla extract
Pour over cheesecake, slice and serve immediately.

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