Description
This Pecan Pie Cheesecake combines a buttery graham cracker crust with a rich brown sugar cheesecake and a decadent cinnamon pecan pie filling. Baked in a water bath for a creamy texture, this dessert is perfect for special occasions or any time you crave a classic southern-inspired treat.
Ingredients
Units
Scale
Pecan Graham Cracker Crust
- 2 1/2 cups Graham cracker crumbs (about 2 full packets, finely crushed)
- 1/4 cup Brown sugar (packed, light or dark)
- 10 tablespoons Unsalted butter (melted)
Cinnamon Pecan Pie Filling
- 10 tablespoons Unsalted butter (melted)
- 1 1/2 cups Brown sugar (packed, light or dark)
- 2 teaspoons Ground cinnamon
- 1 1/2 cups Heavy cream
- 2 1/2 cups Pecans (chopped into larger pieces)
Brown Sugar Cheesecake
Instructions
- Prepare the Graham Cracker Crust: Preheat your oven to 325°F. Spray a 9-inch springform pan with non-stick baking spray, then place a 9-inch parchment circle on the bottom and spray again to prevent sticking. In a food processor or blender, pulse graham crackers until finely ground. Combine the fine crumbs with the brown sugar and melted butter, mixing well with a fork until all crumbs are moistened. Press the crumb mixture evenly into the bottom and halfway up the sides of the pan, using the bottom of a measuring cup to compact it firmly. Bake the crust for 13 minutes, then set it aside to cool.
- Make the Pecan Pie Filling: While the crust bakes, melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, ground cinnamon, heavy cream, and chopped pecans. Heat the mixture until it begins to bubble, then continue cooking for 4 to 5 minutes, stirring frequently to prevent scorching. Remove from heat and transfer the mixture to a bowl. Place it in the freezer to cool rapidly.
- Prepare the Brown Sugar Cheesecake Batter: Using a mixer, beat the cream cheese and brown sugar together on high speed for about 2 minutes until smooth and fluffy. Scrape the sides of the bowl with a rubber spatula. Add in the sour cream, heavy cream, and vanilla extract, mixing at medium speed until smooth. Gradually add the eggs and egg yolk on low speed, mixing just until combined. Remove from mixer and scrape the bowl thoroughly to ensure even mixing.
- Assemble the Cheesecake: Pour half of the cheesecake batter into the prepared springform pan. Spoon one-third of the pecan pie filling onto the batter, and use a butter knife to gently swirl it in without fully mixing. Top with the remaining cheesecake batter evenly.
- Prepare the Water Bath and Bake: To prevent cracking and ensure even baking, bake the cheesecake in a water bath. Place the springform pan inside a 10-inch cake pan. Set this inside a large roasting pan (12×16 inches), then pour hot boiling water into the roasting pan until it reaches about two-thirds up the side of the cake pan. Alternatively, tightly wrap the springform pan twice with aluminum foil and set this directly in the roasting pan filled halfway with hot water. Bake the cheesecake for 65 to 85 minutes, or until the edges are set and the center has a slight jiggle. If the center jiggles too much, bake for an additional 10 minutes, then check again.
- Cool and Chill: When done, turn off the oven and prop the oven door open. Let the cheesecake sit in the oven for 30 minutes to cool gradually. Remove it from the water bath and place on a wire rack to cool completely. Once cooled, wrap the cheesecake tightly with foil and refrigerate for at least 6 hours or overnight to set properly.
- Serve: After chilling, remove the cheesecake from the springform pan and peel away the parchment paper. Spread the remaining pecan pie filling over the top of the cheesecake as a finishing touch before serving.
Notes
- All dairy ingredients (cream cheese, sour cream, heavy cream) should be brought out of the refrigerator at least 2 hours before baking to reach room temperature for better texture and consistency.
- Ensure the water bath is tightly sealed to prevent water from getting into the crust.
- Use room temperature eggs to avoid curdling and to ensure smooth mixing.
- If a slight jiggle remains in the center after baking, it indicates perfect cheesecake doneness; avoid overbaking to keep the cheesecake creamy.
- Chilling the cheesecake overnight improves flavor and helps it set properly.
Nutrition
- Serving Size: 1 slice (1/16 of cheesecake)
- Calories: 520
- Sugar: 33g
- Sodium: 230mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.2g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg
