A rich and creamy cheesecake with a buttery graham cracker crust, topped with a gooey brown sugar pecan pie layer – the perfect indulgent combination of two classic desserts.
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup brown sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
For the Pecan Pie Topping:
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup heavy cream
1 1/2 cups pecan halves
1 tsp vanilla extract
Directions:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan and bake for 8-10 minutes. Set aside to cool.
For the cheesecake filling, beat the softened cream cheese and brown sugar until smooth. Add the eggs one at a time, followed by the sour cream and vanilla extract. Mix until just combined.
Pour the cheesecake batter over the cooled crust and bake for 50-60 minutes, or until the center is set and the edges are slightly golden. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
For the pecan pie topping, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, bringing the mixture to a simmer. Cook for 2-3 minutes, then remove from heat and stir in the pecan halves and vanilla extract.
Once the cheesecake is fully chilled, spoon the pecan pie topping over the top and spread evenly. Refrigerate for 30 minutes before serving to allow the topping to set.
Prep Time: 20 minutes | Cooking Time: 1 hour | Total Time: 5 hours (including chilling time)
Kcal: 550 kcal | Servings: 12 servings