Get ready to savor the ultimate pecan pie cheesecake, a dream dessert perfect for Thanksgiving or any special occasion!
Why You’ll Adore This Pecan Pie Cheesecake Recipe:
- Dive into a luscious caramel pecan topping that adds the perfect touch of gooey goodness to every bite.
- Indulge in a super creamy cheesecake that practically melts in your mouth. Thanks to a special mixing method, this cheesecake achieves a heavenly smooth texture that’ll leave you craving more.
- Experience the rich flavors of pecan pie infused into every layer of this decadent dessert. From brown sugar to vanilla and brown butter, this cheesecake is bursting with irresistible autumn flavors.
Pecan Pie Cheesecake
Servings 14 slices
Ingredients
For the Crust’s Brown Butter:
- ¾ cup unsalted butter
For the Cheesecake’s Brown Butter:
- ½ cup unsalted butter
For the Crust:
- 16 graham crackers 240g, full sheets
- Brown butter from above
- 2 tablespoons packed brown sugar
For the Brown Butter Cheesecake:
- 32 oz cream cheese softened at room temperature
- ¾ cup packed brown sugar
- ½ cup granulated white sugar
- 2 tablespoons cornstarch
- Brown butter from above
- ⅓ cup sour cream at room temperature
- 2 teaspoons vanilla extract
- 3 eggs at room temperature
- 2 egg yolks at room temperature
For the Pecan Pie Topping:
- 6 tablespoons unsalted butter
- ¾ cup maple syrup
- 1 cup packed brown sugar
- 1 tablespoon bourbon optional
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon salt
- 3 eggs at room temperature
- 1 ½ cups whole pecans
Instructions
For the Crust’s Brown Butter:
- In a pot, melt the butter over medium heat until it turns golden brown, emits a nutty aroma, and becomes foamy. This should take around 5-8 minutes. Transfer the browned butter to a small bowl.
For the Cheesecake’s Brown Butter:
- Repeat the browning process with the remaining butter. Allow it to cool in a small bowl.
For the Crust:
- Preheat your oven to 350°F. Pulse the graham crackers in a food processor until finely crushed.
- Combine the crushed graham crackers, brown butter, and brown sugar in a bowl. Press the mixture into the bottom of a greased and parchment-lined 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
For the Brown Butter Cheesecake:
- In a large bowl, mix the cream cheese, cornstarch, brown sugar, and granulated sugar until smooth. Add the brown butter, sour cream, and vanilla, mixing until well combined.
- Add the eggs and egg yolks one at a time, mixing until fully incorporated. Pour the batter over the prepared crust.
- Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches about 1 ½ inches up the sides of the springform pan.
- Bake the cheesecake for 1 hour, then let it sit in the oven with the door cracked open for another hour. Once done, remove from the oven and let it cool completely before refrigerating for at least 8 hours or overnight.
For the Pecan Pie Topping:
- In a saucepan, melt the butter over low heat. Add the maple syrup, brown sugar, bourbon (if using), vanilla extract, salt, and eggs. Cook over medium-low heat for 20-25 minutes until thickened, stirring constantly.
- Let the sauce cool for 10 minutes, then pour it over the chilled cheesecake. Top with pecans and drizzle with any remaining sauce. Serve and enjoy the indulgence!