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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5 from 1 vote

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. 

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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. Mom to 5 adorable children and dwells in the desert of Southern Utah.
    60 Responses
    1. Jessica DuBois

      5 stars
      I made this for thanksgiving last year and again today for my husbands birthday. In your picture the pecans and caramel look like they stayed on top of the cheesecake and both times I’ve made it they immediately fall to the bottom. How did you keep from this happening to yours?

    2. Monique

      I am making this as my first try at cheesecake. My goodness… it took me a lot longer. I mixed the pecans, eggs and caramel sauce all together… oops! I very gently added it to the top of the cheesecake. Today is my husband’s 45th Birthday.. this is what he wanted. I believe I should have done this yesterday! Fingers crossed it turns out ok.

    3. Tabatha

      I did not have a spring form pan but I did have two normal size pie pans. I split between the two pans and it worked fine. I threw a couple extra Graham crackers and a couple extra tbsp of butter in the crust mix to make sure I had enough crust for 2 pies. There was plenty of filling and topping for 2. The only thing I would have added if I had more would have been another cup of pecans to fully cover both pies.

      1. Tabatha

        I thought the same thing and I’m so glad you made this comment because I read it once my cheesecakes had already been in the oven 20 minutes without topping. I reread the recipe and thought possibly the topping goes on first. Hopefully, I caught it in time. I’ll find out soon.

    4. MMMM this is delicious. I made half a recipe since there are only two of us at home. Used a 8×8 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.

    5. 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.

    6. 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?

    7. 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! 😉

    8. 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?

    9. Kelsey

      Has anyone tried halving the cheesecake portion? Also, I want to sub GF cookies for the graham crackers, what is meant by 8 large sheets?

    10. Mary Bee

      Hi Shawn, I was wondering if you have ever made this recipe in a cupcake pan as individuals? If so, did it turn out with the same consistency

    11. Lamia

      Hi Shawn! I don’t have graham crackers available where I live, I was planning on substituting them with digestive biscuits, could you please suggest how many grams would I need in place of 8 large sheets of Graham crackers?

    12. Brianna

      Just made this! Looks and smells AMAZING! Had a slight mishap…okay maybe 2!

      1…I guess I didn’t close my spring pan good enough and a good amount of the caramel sauce leaked out 🙁

      Once it’s refrigerated and ready to be served should I add additional caramel sauce to the top? Obviously not the egg mixture! (Just microwave and add on top? Or don’t microwave?)

      2. My water dissolved at some point (not sure when) but apparently you cannot add water to a got glass pan bc it will deff shatter into a bizillon pieces!!!

      1. Hi Brianna! I add a nice caramel sauce to the top when I serve it, and yes, microwave it before drizzling over each slice. Also, I have definitely had a glass dish break on me, but not in the same instance. I took out a roast and put it on my cold counter and BOOM! Shattered into a million pieces. Scary! Hope you enjoy the cheesecake!

    13. Kimberly

      You had me… Until 3 eggs in the Caramel sauce, I’m not much of a baker- enlighten me on what that adds.. I’d be afraid of scrambled eggs on top of the cheesecake
      Thanks,
      Clueless baker

      1. The eggs help bind the caramel sauce and pecans together to make a layer of pecan pie rather than just burnt caramel sauce. Trust me, there are no scrambled eggs on top.

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    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.

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