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Chilled cheesecake in a springform pan with the brown sugar pecan topping being spooned over the top. A dollop of homemade brown sugar whipped cream is added for decoration

Caramelized Pecan Pie Cheesecake Recipe

This rich pecan cheesecake combines a creamy, cinnamon-spiced filling with a buttery graham crust and a decadent brown sugar pecan topping. A show-stopping dessert perfect for celebrations and special occasions!
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Chilling Time 8 hours
Total Time 10 hours 10 minutes
Course Dessert
Cuisine American
Servings 16
Calories 570 kcal

Equipment

  • 9- or 10-inch springform pan
  • Food processor or blender
  • Medium and large mixing bowls
  • Handheld or stand mixer with paddle attachment
  • Rubber spatula or spoon
  • Measuring cups and spoons
  • Roasting pan for water bath
  • Saucepan
  • Baking sheet
  • Parchment paper or silicone baking mat

Ingredients
  

Crust

  • 2 cups 240g graham cracker crumbs (about 16 full sheet graham crackers)*
  • 6 Tablespoons 75g granulated sugar
  • 1/2 cup 8 Tbsp; 113g unsalted butter, melted

Cheesecake

  • 32 ounces 904g full-fat brick cream cheese, softened to room temperature
  • 1 cup 200g packed light or dark brown sugar (I recommend dark)
  • 1 cup 240g full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon juice optional, but recommended
  • 1/4 teaspoon ground cinnamon
  • 3 large eggs at room temperature

Brown Sugar Pecan Topping

  • 1 and 1/2 cups 180g pecan halves
  • 1/4 cup 4 Tbsp; 56g unsalted butter
  • 1/2 cup 100g packed light or dark brown sugar (I recommend dark)
  • 6 Tablespoons 90ml heavy cream
  • pinch of salt less than 1/8 tsp
  • 1 Tablespoon 15ml light corn syrup*
  • optional: homemade brown sugar whipped cream

Instructions
 

  • Preheat the oven to 350°F (177°C). Prepare a springform pan with graham cracker crust and pre-bake for 10 minutes.
    Glass bowl with graham cracker crumbs and granulated sugar being mixed with melted butter, ready to be pressed into the bottom of a springform pan. The crust has been pre-baked for 10 minutes in the oven
  • Beat cream cheese and brown sugar until smooth, then mix in sour cream, vanilla, lemon juice, cinnamon, and eggs. Avoid over-mixing.
    Sour cream, vanilla extract, lemon juice, and a sprinkle of cinnamon are being added to the cream cheese mixture in the bowl on the white marble cooktop. The ingredients are ready to be blended into the filling.
  • Pour the batter into the pre-baked crust and smooth it out.
    Pressing-the-Crust-into-the-Pan
  • Prepare a simple water bath by placing a pan of boiling water on a lower oven rack. Bake cheesecake for 55–70 minutes, tenting with foil halfway through if needed.
    Smooth cheesecake batter being poured into the pre-baked graham cracker crust in a springform pan. The batter is spread evenly and smoothly across the top."
  • Cool in the oven for 1 hour, then cool at room temperature. Chill in the refrigerator for at least 4 hours or overnight.
    Springform pan with cheesecake batter placed inside the oven, with a pan of boiling water on a lower rack to create a water bath. The cheesecake is baking for 55-70 minutes, with foil tented over halfway through
  • Toast pecans at 300°F (150°C) for 8–10 minutes.
    Pecan halves on a baking sheet, toasting in the oven at 300°F (150°C) for 8-10 minutes, until golden and aromatic
  • Heat butter, brown sugar, heavy cream, salt, and corn syrup in a saucepan to make the topping. Stir in toasted pecans and let cool.
    Saucepan on a white marble cooktop with butter, brown sugar, heavy cream, salt, and corn syrup heating over medium heat. The mixture is stirred until smooth and bubbling, then toasted pecans are added and set aside to cool.
  • Top the chilled cheesecake with the pecan topping and garnish with whipped cream if desired.
    Chilled cheesecake in a springform pan with the brown sugar pecan topping being spooned over the top. A dollop of homemade brown sugar whipped cream is added for decoration