1. Can I make brown sugar pecan pie cheesecake ahead of time?

Absolutely. This cheesecake actually tastes better when made in advance. You can prepare and refrigerate the cheesecake (without the topping) up to 2 days ahead. Add the pecan topping on the day you plan to serve it for best texture and freshness.

2. How do I prevent cracks in my cheesecake?

To avoid cracks, use room temperature ingredients, mix the batter gently, and avoid overbaking. Allow the cheesecake to cool gradually in the oven with the door slightly open before refrigerating. You can also bake it in a water bath for extra insurance.

3. Can I freeze this cheesecake?

Yes, you can freeze the cheesecake (without the topping) for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight and add the pecan topping before serving.

4. What’s the best way to store leftovers?

Store leftover brown sugar pecan pie cheesecake covered in the refrigerator for up to 5 days. For optimal texture, keep it in an airtight container. The topping may firm up slightly, so let it sit at room temperature for 15 minutes before serving.

Brown Sugar Pecan Pie Cheesecake – Best Holiday Treat

Name: Brown Sugar Pecan Pie Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs: base for a sweet, crunchy crust; 1/4 cup brown sugar: adds caramel flavor to crust; 1/2 cup unsalted butter, melted: binds and enriches the crust; 16 oz cream cheese, softened: creates a creamy, tangy filling; 1 cup brown sugar: sweetens and deepens flavor in the filling; 2 large eggs: provide structure to the cheesecake; 1/2 cup sour cream: adds creaminess and tang; 1 tsp vanilla extract: enhances overall flavor; 1/2 cup unsalted butter: base of the pecan topping; 1 cup brown sugar: caramelizes in the pecan topping; 1/4 cup heavy cream: makes the topping rich and smooth; 1 1/2 cups pecan halves: adds nutty crunch on top; 1 tsp vanilla extract: flavor enhancer for the topping

Description

Brown Sugar Pecan Pie Cheesecake is a decadent, layered dessert combining a buttery graham cracker crust, a creamy brown sugar cheesecake filling, and a rich pecan pie topping. Perfect for holidays and special occasions.

Ingredients

Scale

1 1/2 cups graham cracker crumbs: base for a sweet, crunchy crust
1/4 cup brown sugar: adds caramel flavor to crust
1/2 cup unsalted butter, melted: binds and enriches the crust
16 oz cream cheese, softened: creates a creamy, tangy filling
1 cup brown sugar: sweetens and deepens flavor in the filling
2 large eggs: provide structure to the cheesecake
1/2 cup sour cream: adds creaminess and tang
1 tsp vanilla extract: enhances overall flavor
1/2 cup unsalted butter: base of the pecan topping
1 cup brown sugar: caramelizes in the pecan topping
1/4 cup heavy cream: makes the topping rich and smooth
1 1/2 cups pecan halves: adds nutty crunch on top
1 tsp vanilla extract: flavor enhancer for the topping

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Instructions

Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.
Mix graham cracker crumbs, brown sugar, and melted butter. Press into the pan and bake for 8–10 minutes. Let cool.
In a bowl, beat cream cheese and brown sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
Pour cheesecake batter over the crust. Bake for 50–60 minutes until center is set. Cool to room temperature, then refrigerate for 4 hours or overnight.
For the topping, melt butter in a saucepan. Stir in brown sugar and cream, simmer for 2–3 minutes.
Remove from heat, stir in pecan halves and vanilla. Let cool slightly.
Spoon topping over chilled cheesecake. Refrigerate for 30 minutes to set before serving.

Notes

Use room temperature ingredients for a smoother filling.
Don’t overmix the batter to avoid cracks.
Chill thoroughly for best texture.
Use a hot knife to slice cleanly.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 550 kcal
Sugar: 36g
Sodium: 180mg
Fat: 38g
Saturated Fat: 20g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 6g
Cholesterol: 115mg