Pecan Pie Cheesecake
Total Time
8 hours (includes chilling)
Prep Time
1 hour
Cook Time
1 hour, 10 minutes
Rating
4.9 out of 5 stars
(34)
Ingredients
Serves 12-16
- 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
- 6 Tablespoons (75g) granulated sugar
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar (I recommend dark)
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice (optional, but recommended)
- 1/4 teaspoon ground cinnamon
- 3 large eggs, at room temperature
- 1 and 1/2 cups (180g) pecan halves
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1/2 cup (100g) packed light or dark brown sugar (I recommend dark)
- 6 Tablespoons (90ml) heavy cream
- pinch of salt (less than 1/8 tsp)
- 1 Tablespoon (15ml) light corn syrup
- optional: homemade brown sugar whipped cream
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Preparation
Chef’s notes
This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 7.
Another way to make this cheesecake ahead of time is to freeze it (without the topping). Cheesecake can be frozen for up to 3 months.
If you don’t like pecans, you can substitute with coarsely chopped walnuts or skip the topping and instead top the baked and cooled brown sugar cheesecake with salted caramel or chocolate ganache.
If you’d like to make the optional brown sugar whipped cream, follow the recipe for homemade whipped cream, but use light or dark packed brown sugar instead of white granulated sugar.