Description
A crunchy graham base, a gooey cinnamon-pecan pie layer folded into a brown-sugar cheesecake, and a sticky pecan topping — all in one show-stopping springform. Here’s the same recipe recast in fresh words so you can bake it without thinking twice.
Ingredients
Graham Cracker Crust
- 2 ½ cups graham cracker crumbs (about two full packages, ground finely)
- ¼ cup packed brown sugar (light or dark)
- 10 tablespoons unsalted butter, melted
Cinnamon Pecan Pie Filling
- 10 tablespoons unsalted butter, melted
- 1 ½ cups packed brown sugar (light or dark)
- 2 teaspoons ground cinnamon
- 1 ½ cups heavy cream
- 2 ½ cups pecans, roughly chopped
Brown-Sugar Cheesecake
- 24 ounces full-fat cream cheese, softened to room temperature
- ¾ cup packed brown sugar
- ½ cup sour cream, room temp
- ½ cup heavy cream, room temp
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temp
Instructions
Preheat the oven to 325°F (160°C). Lightly spray a 9-inch springform pan, then place a parchment circle in the bottom and spray again. Pulse graham crackers in a food processor or blender until fine. Stir the crumbs with the brown sugar and melted butter until the crumbs are evenly moistened. Press the mixture over the bottom and about halfway up the sides of the springform pan; use the bottom of a measuring cup to compact it firmly. Bake the crust 11 minutes, then let it cool while you prepare the filling.
While the crust bakes, warm the butter in a large saucepan over medium heat. Add the brown sugar, cinnamon, heavy cream, and chopped pecans. Bring the mixture to a gentle boil and maintain a simmer for about 4–5 minutes, stirring, until it thickens slightly and becomes glossy. Divide this hot pecan mixture in half: put one portion in the freezer to chill for swirling into the cheesecake, and refrigerate the other portion for topping later.
Using a stand mixer or large bowl and hand mixer, beat the softened cream cheese with the ¾ cup brown sugar on medium-high until smooth (about 2 minutes). Reduce speed and mix in the sour cream, heavy cream, and vanilla until the batter is silky. Add the eggs one at a time on low speed, mixing only until each is incorporated. Scrape the bowl so everything is evenly blended.
Pour half of the cheesecake batter into the cooled crust. Drop spoonfuls of the chilled pecan filling across the surface, then use a butter knife to swirl the filling into the batter (don’t over-swirl). Spoon the remaining batter on top and smooth the surface. If you like, reserve a few chopped pecans to scatter on top.
Wrap the outside of the springform pan tightly with two layers of aluminum foil.
Option A (preferred): place the springform inside a 10-inch cake pan, then set both into a large roasting pan. Pour boiling water into the roasting pan until it reaches about two-thirds up the side of the cake pan — this method minimizes the risk of water seeping into the crust.
Option B: set the foil-wrapped springform directly into the roasting pan and pour hot water around it until it reaches roughly halfway up the springform.
Bake at 325°F for 65–85 minutes. The cheesecake is done when the edges are set and the center has only a slight jiggle. If the center still wobbles a lot, give it another 10 minutes and check again.
Turn off the oven and prop the door open; let the cheesecake sit inside for 30 minutes to cool gently. Remove from the water bath and transfer to a cooling rack to reach room temperature. Once cool, wrap tightly in foil and refrigerate at least 6 hours — overnight is best for clean slices.
When chilled, remove the springform and peel off the parchment. Spoon the reserved pecan pie filling over the top of the cheesecake and spread or drizzle as desired. Slice and serve chilled.
Notes
- Room-temp dairy matters: Take all dairy items (cream cheese, sour cream, heavy cream, eggs) out of the fridge at least 1–2 hours before baking so the batter mixes smooth and lump-free.
- Toasting pecans intensifies flavor — toast them 5–8 minutes in a 350°F oven before chopping if you want extra nuttiness.
- Prevent cracks: Mix eggs in slowly and avoid whipping too much air into the batter. The water bath and slow cooling both reduce cracking.
- Storage: Keep refrigerated up to 5 days. Wrap slices tightly for freezing up to 2 months.
- Make-ahead: You can prepare the pecan filling a day or two ahead; rewarm slightly to soften before using if needed.
Nutrition
- Calories: 684kcal
- Sugar: 40g
- Sodium: 242mg
- Fat: 53g
- Saturated Fat: 26g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 118mg