Name: Pecan Pie Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 380 min
Ingredients: 2 cups graham cracker crumbs; 2 tablespoons brown sugar; 7 tablespoons butter (melted); cooking spray; 24 ounces cream cheese (softened); 1 cup brown sugar; 4 eggs; 2 tablespoons all purpose flour; 2/3 cup heavy cream; 1 1/2 teaspoons vanilla extract; 1/4 cup butter (cut into slices); 1/2 cup brown sugar; 1 tablespoon light corn syrup; 1/2 teaspoon cinnamon; 1 pinch nutmeg; 1/4 cup heavy cream; 2 cups coarsely chopped pecans

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This pecan pie cheesecake is a creamy brown sugar cheesecake topped with a rich and decadent pecan sauce. A fun and festive dessert to serve during the holidays that looks super impressive, yet is easy to make!

When I’m entertaining around the holidays, I serve a total crowd pleaser for dessert such as pumpkin meringue pie, molasses cookies or this fabulous pecan pie cheesecake.

On occasion I like to whip up a fancy dessert for a special occasion, and this pecan pie cheesecake is my go-to recipes. It’s got a layer of crispy graham cracker crust, a creamy brown sugar filling and a gooey pecan topping. It always gets rave reviews from family and friends!

How do you make pecan pie cheesecake?

This recipe starts with a graham cracker crust, which is pressed into the bottom and sides of a springform pan. Bake your crust until it is golden brown. While the crust is in the oven, prepare the cheesecake filling. Beat the cream cheese until it is light and fluffy, then add brown sugar, eggs, heavy cream and vanilla. Pour the filling into the crust and bake until the filling is set. Chill the cheesecake, then prepare the pecan topping. The topping is a mixture of butter, brown sugar, cinnamon, heavy cream, corn syrup and pecans. Let the topping cool a bit after it’s cooked, then pour it over the cheesecake. Slice, serve and enjoy!

Tips for the perfect cheesecake

When making your graham cracker crust, press firmly to get the graham crackers and butter to form a solid crust.
Run your graham crackers through a food processor for fine, evenly sized crumbs.
You can serve this cheesecake as-is, or add rosettes of whipped cream on top of each piece.
You can coarsely chop your pecans, or leave them in halves. I find that it’s easier to eat the cheesecake when the pecans are chopped into pieces.
The cheesecake can be made up to 3 days in advance. Add the pecan topping right before serving as it will become hard if chilled in the fridge.

HOW DO YOU KEEP CHEESECAKE FROM CRACKING?

There’s nothing worse than pulling your pecan pie cheesecake out of the oven and finding a giant crack in the middle. Sometimes cracking does happen with cheesecakes, but there are measures you can take to avoid cracks. In this case, the top of the cheesecake will be covered with pecan topping, so any cracks will be hidden from public view.

Mix your cheesecake as little as possible once the eggs are added to avoid incorporating extra air into the batter.
Do not open the oven door while your cheesecake is baking. Large temperature fluctuations can cause cracking.
Do not over bake your cheesecake. The cheesecake is done once the edges are lightly browned and puffy and the center is just set. It’s fine if the center is a bit jiggly, it will firm up as it cools.