This Brown Sugar Pecan Pie Cheesecake is rich, decadent and full of that delicious caramel flavor!
I’ve taken two of the best desserts out there and combined them into one knock-out recipe!
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.
Brown Sugar Pecan Pie Cheesecake
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.
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!
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”
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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Brown Sugar Pecan Pie Cheesecake
Ingredients
For the Crust:
- 8 graham crackers, large sheets
- 3 tbsp brown sugar
- 1/2 cup pecans
- 5 tbsp Butter, melted
For the Filling:
- 32 oz Cream Cheese, softened
- 1 cup sour cream
- 1 cup brown sugar
- 1 tsp vanilla extract
- 4 large eggs
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
Nutrition
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Jessica DuBois
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?
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.
Shawn
Hope you enjoyed the cheesecake!
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.
Shawn
Thanks for letting us know how it went! Glad you enjoyed the recipe!
Lacey
How far in advance can I make this? Could I freeze it?
Thank you!
Shawn
You could make it at least a few days in advance. Freezing would work too! Just wrap it tightly before placing in the freezer!
Kim
I never thought of raw eggs in the topping is that safe
Shawn
The topping gets baked along with the cheesecake!
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.
Janice
I don’t know what 8large sheets of graham crackers translates to in cup measurement terms. Any help?
Shawn
I would say at least 2 1/2 cups of crumbs.
Sheryl
Is one sheet the 4 rectangles?
Shawn
Yup!
Cloth
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.
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.
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?
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?
Shawn
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! 😉
Brii p.
Hi, I was wondering what 8 large graham crackers are in ounces?
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?
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?
Sherri
why water in 9 x13 pan
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
Shawn
I haven’t tried this in a cupcake pan, sorry!
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?
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!!!
Shawn
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!
Courtney
I plan on making this tomorrow. Do you need to toast the raw pecans prior to making? Thanks!!
Shawn
No, it’s not necessary.
Sue
Made this for a bake sale and everyone loved it! Will be making for Thanksgiving also! Very yummy!!
Shawn
Woohoo! Lucky bake sale recipients!! So glad you enjoyed it Sue! 🙂
Rhonda
I can’t stop my mouth from watering now.
Great recipe and I will try it real soon.
Thank you.
Laura Dembowski
Omg! This cheesecake is everything!!!! I use my foil lined baking sheet so much. It has saved my oven and me multiple times.
Shawn
Thanks Laura! 🙂
shelly (cookies and cups)
cheesecake happens to me my favorite food group 🙂 I’m all in on this one!
Shawn
Haha! Yes, cheesecake completes me. 🙂
tanya
I thought I wanted pecan pie for Thanksgiving, but I was wrong, I want this cheesecake!
Shawn
This would be amazing on your Thanksgiving table! 🙂
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
Shawn
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.
Peabody (Culinary Concoctions by Peabody)
Oh, my. That just looks insanely good.
Karly
Oh my gosh, Shawn, these photos are just perfection! I’m drooling!
Jennie @onesweetmess
All three layers look absolutely amazing. I’m drooling over here!
fabiola@notjustbaked
This looks crazy good!
Sabrina Modelle
I should never have looked at this RIGHT before lunch. Now I’m craving cheesecake, thanks 😉
Seriously, though. This looks freaking stellar.
Medeja
Looks so good! Creamy and with caramel and pecans.. Yummy!
Shawn
It’s the perfect combination of flavors! 🙂
Tony Durin
Each slice must be 2800 calories, if that does not kill you, nothing will.
Shawn
I must be invincible because I’ve already eaten two slices and I’m still alive! 😉
tgd
That’s what I was thinking. Humor me…….how many calories per slice?
Matt Robinson
This looks like the greatest cheesecake ever, love the flavors!
Shawn
Thanks Matt!
Erin @ The Spiffy Cookie
This looks out of control. And that’s how I like my desserts ;-). Love the brown sugar addition instead of the white sugar.
Shawn
It’s so good! Thanks Erin!