This Brown Sugar Pecan Cheesecake is a decadent, melt-in-your-mouth dessert that brings together rich, creamy cheesecake with a delightful crunch from the toasted pecan topping. The combination of full-fat cream cheese, sour cream, and brown sugar creates a smooth, luxurious filling, while the cinnamon adds a warm, aromatic touch. With a graham cracker crust and a water bath baking method, this cheesecake turns out perfectly creamy and without cracks, making it a show-stopping dessert for any occasion.

The pecan topping takes this cheesecake to the next level, with caramelized brown sugar, butter, and a hint of corn syrup creating a luscious sauce that complements the cheesecake’s richness. Toasted pecans add texture and a nutty depth of flavor, balancing out the sweetness with a satisfying crunch. The final touch of brown sugar whipped cream is optional, but it provides a delightful extra layer of sweetness that perfectly completes the dessert.

Whether you’re celebrating a special occasion or simply indulging in a rich treat, this Brown Sugar Pecan Cheesecake is sure to impress. Its blend of creamy filling, buttery crust, and irresistible topping makes it an unforgettable dessert that will leave everyone coming back for seconds. With a bit of patience for the cooling and chilling process, you’ll be rewarded with a luxurious dessert that’s as beautiful as it is delicious.

Ingredients

For The Crust

113 g Unsalted Butter melted
240 g Graham Cracker Crumbs approximately 16 full-sheet graham crackers
75 g Granulated Sugar

For The Cheesecake

904 g Full-Fat Brick Cream Cheese at room temperature
200 g Brown Sugar Dark preferred
240 g Full-Fat Sour Cream at room temperature
3 Large Eggs at room temperature
1 tsp Pure Vanilla Extract
1 tsp Fresh Lemon Juice optional, but recommended
1/4 tsp Ground Cinnamon

For The Brown Sugar Pecan Topping

180 g Pecan Halves
56 g Unsalted Butter
100 g Brown Sugar Dark preferred
90 ml Heavy Cream
15 ml Light Corn Syrup
A Pinch of Salt less than 1/8 tsp

Optional

Brown Sugar Whipped Cream See Note

Instructions

Preparing The Oven

Position your oven rack in the center, and a lower rack for a later water bath. Preheat your oven to 350°F (177°C).

The Crust

If you’re starting with whole graham crackers, grind them into fine crumbs using a food processor.
Combine the crumbs and sugar in a medium bowl, blending well before incorporating the melted butter.
Transfer this mixture to a 9- or 10-inch ungreased springform pan. Firmly pat it down to form a smooth crust. Bake for 10 minutes and set aside to cool.

The Cheesecake Filling

Employing a hand mixer or stand mixer with a paddle attachment, beat the cream cheese and brown sugar on medium-high until smooth, taking about 2 minutes.
Introduce sour cream, vanilla extract, lemon juice, and ground cinnamon. Beat until well-blended.
Incorporate the eggs one at a time, beating just enough to mix after each addition. Avoid overmixing; otherwise, the cheesecake may deflate and crack.

Baking The Cheesecake

Pour the filling onto the pre-baked crust and smooth it out.
Employ a water bath technique for optimal moisture. Place the cheesecake in the oven, and a pan with boiling water below it. Bake for 55-70 minutes or until almost set, tenting with foil if it browns too quickly.
Ezoic

Cooling and Topping

Turn off the oven and let the cheesecake sit inside for an hour, allowing it to cool slowly.
Further cool at room temperature before refrigerating for at least 4 hours or overnight.
For the topping, preheat the oven to 300°F (150°C). Toast the pecans for 8-10 minutes, and set aside.
Ezoic
In a saucepan, combine butter, brown sugar, heavy cream, salt, and corn syrup. Bring to a simmer, remove from heat, and add the toasted pecans. Let it cool completely before use.

Final Touches

Remove the cheesecake from the springform pan and add the pecan topping.
Optional: garnish with brown sugar whipped cream before serving.
Note: The brown sugar whipped cream is a delightful optional garnish that brings a touch of extra sweetness.
Enjoy this decadent cheesecake, perfect for special occasions or satisfying late-night cravings. It’s a masterpiece of complementary flavors and textures, sure to impress even the most discerning palate.

Notes

For Freezing: Cheesecake can be frozen up to 3 months without the topping. Non-US Ingredients: You can replace graham crackers with 240g of ground digestive biscuits. Use golden syrup as an alternative to corn syrup if needed. Water Bath: A traditional water bath can also be used as mentioned in the original recipe. But ensure to wrap the springform pan with aluminum foil to prevent leaks.