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!

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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.

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Yields 10

Brown Sugar Pecan Pie Cheesecake
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Ingredients

    For the Crust:
  • 8 large sheets of graham crackers
  • 3 tbsp brown sugar
  • 1/2 cup pecans
  • 5 tbsp melted Challenge Butter
  • For the Filling:
  • 4 (8oz) packages Challenge Dairy cream cheese , softened
  • 1 cup sour cream
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 4 large eggs
  • For the Pecan Topping:
  • 1 1/2 cups chopped pecans
  • 3 large eggs
  • 1 (12.25 oz) jar caramel ice cream topping
  • Optional toppings: pecans and more caramel ice cream topping

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!
Recipe Type: Dessert

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.

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 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. 

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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
41 Responses
  1. MMMM this is delicious. I made half a recipe since there are only two of us at home. Used a 8x8 glass baking dish. I baked this cheesecake in my convection oven. Baked the crust at 350 for 5 mins. then lowered the convection oven temp to 225. I covered the cheesecake with foil and baked it at 225 for 35 mins, removed the foil - upped the temp to 325 and baked for another 10-15 mins to brown the caramel pecan topping. No water bath. EXCELLENT - turned out magnificent. Loved the usage of brown sugar instead of white sugar. Thank you for the yummy recipe.
  2. Kathy Host
    I tried this receipe and it was delicious! I had one problem. Cutting through the top layer was very difficult and it all fell apart, looked like a mess. Any suggestions.
  3. Jessica
    Hi there, just making this recipe now and I have 2 issues. First, I missed the part about the pan of water in the bottom rack, is this a deal breaker?Second, the cake has risen and expanded over the edges of the pan and is cracking with parts falling off. It also was incredibly jiggly after 70 minutes in the oven and needed to stay in longer which is causing the topping to burn. Should I have only filled the pan to a certain level and not used the whole recipe?
  4. Heather
    I'm in the process of making this and the three eggs whisked into the caramel sauce have really made the top expand, get fluffy, and separate, making large cracks in several spots. It actually looks a little eggy. Is this normal? Will it smooth out as it cools?
    1. The top will expand, but when cooled it will come back down and set. If there are still cracks in the top, you could drizzle some extra caramel on top and no one will be the wiser! ;)
  5. Sydney
    This looks great! I would love to make it for Thanksgiving, but I have a little tot running around and can't leave the oven door open as suggested in the directions. Is there any way to get around this?

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; 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.

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