Brown Sugar Pecan Pie Cheesecake

The best of both worlds! This Brown Sugar Pecan Pie Cheesecake has a rich and creamy brown sugar cheesecake base with a layer of pecan pie right on top. The best part is that this dessert recipe is actually really easy!

I’ve taken two of the best desserts out there and combined them into one knock-out recipe!

This Brown Sugar Pecan Pie Cheesecake is rich, decadent and full of that delicious caramel flavor!

The best of both worlds! This Brown Sugar Pecan Pie Cheesecake has a rich and creamy brown sugar cheesecake base with a layer of pecan pie right on top. The best part is that this dessert recipe is actually really easy!

pinterest

I’m smitten.

You know how much I love cheesecake. Well, this cheesecake recipe is beyond simple to make, and is sure to please everyone.

Unless you’re allergic to pecans…

The best of both worlds! This Brown Sugar Pecan Pie Cheesecake has a rich and creamy brown sugar cheesecake base with a layer of pecan pie right on top. The best part is that this dessert recipe is actually really easy!

The cheesecake base is my classic recipe filled with 4 bricks of nutrient rich cream cheese and bone healthy sour cream (you could easily use plain greek yogurt in place of the sour cream), but rather than using regular white sugar to lightly sweeten it, I substituted in a little bit of brown sugar.

It’s the perfect base for a layer of pecan pie.

The best of both worlds! This Brown Sugar Pecan Pie Cheesecake has a rich and creamy brown sugar cheesecake base with a layer of pecan pie right on top. The best part is that this dessert recipe is actually really easy!

Obviously I’m all about simple, simple, simple… so when it came to adding that pecan pie layer on top, I went the easy route.

All I did was coarsely chop some pecans and spread them over the cheesecake filling. Then I whisked some eggs and caramel ice cream topping together to create a rich and delicious pecan pie filling. Just pour it over the pecans and bake the cheesecake!

I won’t lie, the filling was really close to the top and I was nervous it might over flow while baking. I placed it on top of a foil lined baking sheet just in case, but nothing spilled out! Success!

The best of both worlds! This Brown Sugar Pecan Pie Cheesecake has a rich and creamy brown sugar cheesecake base with a layer of pecan pie right on top. The best part is that this dessert recipe is actually really easy!

Like I said… I’m smitten.

This cheesecake is so so so good. Even the crust has bits of pecans and brown sugar in it!

I should subtitle this cheesecake: “Everything you love about Fall”

The best of both worlds! This Brown Sugar Pecan Pie Cheesecake has a rich and creamy brown sugar cheesecake base with a layer of pecan pie right on top. The best part is that this dessert recipe is actually really easy!

Top each slice with a few more pecans and a drizzle of caramel ice cream topping… then drift away into cheesecake bliss.

HELPFUL PRODUCTS TO MAKE THIS RECIPE:

Make sure you don’t miss a thing! Follow I Wash You Dry here:
FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN

Print Recipe Pin Recipe Rate this Recipe
5 from 2 votes

Brown Sugar Pecan Pie Cheesecake

This Brown Sugar Pecan Pie Cheesecake will win over the crowd with its delicious caramel flavor!
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 355 kcal
Author: Shawn

Ingredients

For the Crust:

  • 8 graham crackers, large sheets
  • 3 tbsp brown sugar
  • 1/2 cup pecans
  • 5 tbsp Challenge Butter, melted

For the Filling:

For the Pecan Topping:

  • 1 1/2 cups pecans, chopped
  • 3 large eggs
  • 1 caramel ice cream topping, 12.25 oz jar

Optional toppings: pecans and more caramel ice cream topping

    Instructions

    • Preheat oven to 350 degrees F. Place a 9"x13" pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
    • To make the crust, use a food processor to combine the graham crackers, pecans and brown sugar until they turn to a fine crumb, drizzle in the melted butter and pulse until combined. Press the crumbs in a 10" spring form pan in an even layer, and a little up the sides of the pan. Bake for 5 minutes, then remove from oven, set aside.
    • In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the sour cream (or plain greek yogurt), brown sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary. Add the (4) eggs one at a time, beating in between. Pour into the spring form pan.
    • To make the pecan pie topping: Sprinkle 1 1/2 cups of chopped pecans over the top of the cheesecake in an even layer. In a large bowl whisk the 3 eggs and then whisk in the full jar of caramel ice cream topping until combine. Pour over the chopped pecans.
    • Place the springform pan carefully on a large, foil lined baking sheet and bake for 60 to 70 minutes, or until the center of the cheesecake is only slightly jiggly.
    • Turn the oven off, and crack the oven door open slightly, letting the cheesecake rest inside the oven for 1 to 2 hours. Let cool on counter top until room temperature, then refrigerate (covered) for at least 2 hours, or overnight.
    • Run a knife along the edges of the cake to loosen from the spring form pan. Gently unlock it and clean up any rough edges before topping with additional pecans and caramel ice cream topping if desired. Enjoy!
    Notes
    I like to keep the spring form pan around the cheesecake whenever I'm not serving it, this will help protect it, and makes it easy to cover while in the fridge.

    Nutrition

    Calories: 355kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 124mg | Sodium: 165mg | Potassium: 177mg | Fiber: 2g | Sugar: 24g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
    Keywords: Brown Sugar, caramel, Cheesecake, Cream Cheese, graham cracker, pecan, pie, sour cream
    DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

     disclaimer: This post is in partnership with Arizona Milk Producers. Reminding you to get your daily 3 doses of dairy! All thoughts and opinions are 100% my own. Thank you for supporting the brands that help make I Wash You Dry possible. 

    YOU MAY ALSO LIKE:

    Pecan Pie Bars

    Pecan Pie Bars

    Oreo Cheesecake

    Oreo Cheesecake

    About the author

    Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
    62 Responses

    Leave a Reply

    Recipe Rating





    Shawn Syphus

    Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

    I Wash You Dry Newsletter

    Popular Categories