Brown Sugar Pecan Pie Cheesecake

Introduction:

This Brown Sugar Pecan Pie Cheesecake is a show-stopping dessert that blends the comforting caramel flavor of pecan pie with the creamy richness of a classic cheesecake. The graham cracker crust is enhanced with brown sugar and pecans, while the cheesecake is topped with a gooey pecan pie filling, making it an irresistible treat for any occasion.

Ingredients:

For the Crust:

• 8 graham crackers (large sheets)
• 3 tablespoons brown sugar
• ½ cup pecans
• 5 tablespoons butter, melted

For the Cheesecake Filling:

• 32 ounces (4 blocks) cream cheese, softened
• 1 cup sour cream (or plain Greek yogurt)
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs

For the Pecan Pie Topping:

• 1½ cups pecans, chopped
• 3 large eggs
• 1 jar (12.25 ounces) caramel ice cream topping

Optional Toppings:

• Extra pecans and more caramel ice cream topping for garnish

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 350°F. Place a 9″x13″ pan on the bottom rack of the oven, halfway filled with water. This will help prevent cracks in the cheesecake.
   • Use a food processor to combine the graham crackers, pecans, and brown sugar until they form fine crumbs. Drizzle in the melted butter and pulse until well combined.
   • Press the mixture evenly into the bottom and slightly up the sides of a 10″ springform pan. Bake for 5 minutes, then remove and set aside.
2. Make the Cheesecake Filling:
   • In a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth. Add the sour cream, brown sugar, and vanilla, mixing until combined. Scrape down the sides of the bowl as needed.
   • Add the eggs one at a time, beating after each addition until just combined. Pour the filling into the prepared crust.
3. Prepare the Pecan Pie Topping:
   • Sprinkle the chopped pecans evenly over the cheesecake filling.
   • In a large bowl, whisk together the eggs and caramel ice cream topping until well combined. Carefully pour this mixture over the chopped pecans on top of the cheesecake.
4. Bake:
   • Place the springform pan on a large, foil-lined baking sheet to catch any potential drips. Bake for 60-70 minutes, or until the center of the cheesecake is only slightly jiggly.
   • Turn off the oven and crack the door open slightly, allowing the cheesecake to rest inside for 1-2 hours.
   • Once the cheesecake has cooled to room temperature, refrigerate it (covered) for at least 2 hours or overnight.
5. Serve:
   • Before serving, run a knife along the edges of the cheesecake to loosen it from the springform pan. Unlock the pan and remove it carefully. Garnish with extra pecans and a drizzle of caramel ice cream topping if desired.

Conclusion:

This Brown Sugar Pecan Pie Cheesecake is the perfect dessert for anyone who loves the flavors of fall. The creamy cheesecake combined with the crunchy, sweet pecan topping is simply irresistible. Serve it at your next gathering, and watch as everyone drifts away into cheesecake bliss!

For more details, visit the full recipe

Thank you for following me on  Facebook , Pinterest !