Decadent Pecan Pie Cheesecake
Imagine the spiced, caramel-kissed bliss of pecan pie melting into the cool, creamy luxury of classic cheesecake. This stunning dessert features a buttery graham cracker base, a velvety brown sugar-spiced filling, and a glossy, nut-studded crown. It’s the ultimate celebration-worthy showstopper.
Yield: One 9-inch cheesecake (12-14 servings)
Prep Time: 45 minutes | Bake Time: 65 minutes | Chill Time: 6 hours minimum (overnight best)
Ingredients
For the Crust:
240 grams (2 cups) graham cracker crumbs
113 grams (½ cup) unsalted butter, melted
75 grams (⅓ cup) granulated sugar
For the Cheesecake Filling:
904 grams (32 oz / 4 blocks) full-fat cream cheese, room temperature
200 grams (1 cup, packed) dark brown sugar
240 grams (1 cup) full-fat sour cream, room temperature
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice (optional, for brightness)
¼ teaspoon ground cinnamon
For the Brown Sugar Pecan Topping:
180 grams (1 ½ cups) pecan halves
56 grams (¼ cup) unsalted butter
100 grams (½ cup, packed) dark brown sugar
90 ml (⅓ cup + 1 tbsp) heavy cream
15 ml (1 tablespoon) light corn syrup or maple syrup
Pinch of fine sea salt
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