Description
An extra-creamy brown sugar cheesecake baked over a cinnamon pecan graham cracker crust and finished with a warm, gooey pecan pie topping.
Ingredients
Scale
- 1 cup pecans
- 2 cups graham cracker crumbs
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 24 ounces full-fat brick-style cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1/3 cup unsalted butter
- 3/4 cup packed brown sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon light corn syrup
- 1/2 teaspoon ground cinnamon
- 2 cups pecan halves
Instructions
- Preheat the oven to 350°F. Wrap the bottom and sides of a 9-inch springform pan with at least three layers of aluminum foil.
- Pulse 1 cup pecans in a food processor until finely crushed.
- Mix the crushed pecans, graham cracker crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
- Stir in 1/2 cup melted butter until the crumbs resemble damp sand.
- Press the crumb mixture across the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then remove it from the oven while leaving the oven on.
- Beat the cream cheese in a large bowl until smooth.
- Mix in the granulated sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and cornstarch. Scrape the bowl.
- Beat in the sour cream and 1 teaspoon vanilla until combined.
- Mix in the eggs one at a time on low speed, stopping as soon as they combine.
- Pour the filling over the crust and smooth the top.
- Place the springform pan inside a large roasting pan.
- Pour 1/2 to 1 inch of hot water into the roasting pan.
- Bake for 50 to 60 minutes, until the edges look set and the center still wobbles slightly.
- Cool the cheesecake in the water bath until it reaches room temperature.
- Remove the cheesecake from the water bath, discard the foil, cover the pan, and refrigerate for at least 6 hours or overnight.
- Before serving, melt 1/3 cup butter and 3/4 cup brown sugar in a saucepan over medium-low heat.
- Stir until the sugar loses its grainy texture, then simmer for 2 to 3 minutes.
- Add the heavy cream, remaining vanilla, corn syrup, remaining cinnamon, and pecan halves.
- Stir constantly while the topping simmers and thickens for at least 5 minutes.
- Remove the topping from the heat and let it cool slightly.
- Run a thin knife around the cheesecake, release the springform ring, and spoon the warm topping over the cake or individual slices.
- Cut with a clean, sharp knife and serve chilled.
Notes
- Bring the cream cheese, sour cream, and eggs to room temperature before mixing.
- Replace 1 tablespoon cornstarch with 2 tablespoons all-purpose flour when needed.
- A 10-inch springform pan works, but reduce the baking time by about 5 to 10 minutes.
- Do not use a 6-inch or 8-inch pan because the filling may overflow.
- For the softest topping, add it shortly before serving.
- Store the cheesecake and extra topping separately in the refrigerator when possible.
- Cover leftovers and refrigerate them for up to 4 days.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 693
- Sugar: 41
- Sodium: 280
- Fat: 53
- Saturated Fat: 23
- Unsaturated Fat: 27
- Trans Fat: 1
- Carbohydrates: 51
- Fiber: 3
- Protein: 8
- Cholesterol: 154