Two holiday dessert favorites come together in this sweet, gooey Pecan Pie Cheesecake! Velvety brown sugar cheesecake is nestled in a pecan-graham crust and topped with a pecan pie filling that will delight all of your senses!
Course Dessert
Cuisine American
Keyword pecan pie cheesecake
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Chilling Time 1 hourhour30 minutesminutes
Total Time 1 hourhour
Servings 8
Calories 738kcal
Author Erica
Ingredients
Pecan Crust
1cupgraham cracker crumbs~6 crackers, crushed
½cuppecanscrushed
¼cupbrown sugarloosely packed
⅓cupunsalted buttermelted
¼teaspoonground cinnamon
Pinchkosher salt
Brown Sugar Cheesecake
16ounces(2 packages) cream cheeseroom temperature
⅔cupbrown sugarpacked
1teaspooncinnamon
1teaspoonvanilla extract
Pinchkosher salt
2large eggsroom temperature
Pecan Pie Topping
¾cupbrown sugarpacked
6tablespoonsunsalted butter
1teaspooncinnamon
1cuppecanschopped
⅓cupheavy cream
1teaspoonbourbonoptional
Instructions
Pecan Crust
Preheat the oven to 350 degrees F.
Combine graham cracker crumbs, crushed pecans, brown sugar, cinnamon, and salt in a bowl. Add the melted butter and mix until thoroughly combined.
Pour the mixture into a 9-inch pie pan. Press the crumbs into the bottom and up the sides, keeping the bottom crust thicker.
Brown Sugar Cheesecake
In a stand mixer or with a hand mixer, beat together the cream cheese, brown sugar, and cinnamon until completely smooth. Mix in the vanilla and salt until well combined. Beat in the eggs, one at a time, on medium-low speed. After the final egg, make sure the batter is well combined, but do not over mix.
Place the pie pan onto a baking sheet. Pour the filling into the crust.
Bake for 30 minutes, until the cheesecake is mostly set with a slight overall wobble. There should be no wet center.
Remove the cheesecake from the oven and allow it to cool completely. Once it is room temperature, cover and refrigerate it until ready to serve.
Pecan Pie Topping
In a medium saucepan set over medium heat, combine brown sugar, butter, and cinnamon. Bring to a boil and cook for 2 minutes.
Stir in pecans and vanilla and cook for an additional 2 minutes. Remove from heat and stir heavy cream and bourbon, if using.
Allow mixture to cool for at least 10 minutes, until thickened but still pourable.
Pour the pecan topping over the cheesecake, then refrigerate for at least 30 minutes before serving.