Pecan Pie Cheesecake

5 from 3 votes
This pecan pie cheesecake has a graham cracker crust, cinnamon pecan pie
filling swirled into the brown sugar cheesecake, and cinnamon pecan topping.

Prep Time
1 hr 15 mins

Cook Time
1 hr 15 mins

Chilling Time
6 hrs

Total Time
8 hrs 30 mins

Servings: 16 slices Calories: 300kcal

Ingredients
Pecan Graham Cracker Crust
2 ½ cups Graham cracker crumbs equal to 2 full packets of graham crackers. fine crumb
¼ cup Brown sugar packed light or dark
10 tablespoon Unsalted butter melted

Cinnamon Pecan Pie Filling

10 tablespoon Unsalted butter melted
1 ½ cups Brown sugar packed light or dark
2 teaspoon Ground cinnamon
1 ½ cups Heavy cream
2 ½ cups Pecans chopped into larger pieces

Brown Sugar Cheesecake

32 oz Cream cheese room temperature
1 cup Brown sugar packed light or dark
¾ cup Sour cream room temperature
¾ cup Heavy cream room temperature
1 teaspoon Pure vanilla extract
4 Large eggs room temperature
1 Egg yolk room temperature

Instructions
Graham Cracker Crust
1. Preheat oven to 325°F. Spray a 9 inch spring form pan with a non-stick baking spray.
Place a 9 inch parchment circle on the bottom of the pan. Then, spray again. Set aside.
 2. Blend graham crackers in a food processer or blender until fine crumbs form. Combine
the graham cracker crumbs, brown sugar and melted butter. Mix with a fork until
everything is wet from the butter.
2 ½ cups Graham cracker crumbs, ¼ cup Brown sugar, 10 tablespoon Unsalted butter

3. Pour crumbs into pan. Use fingers to bring the crust halfway up the sides of the pan and
on the bottom. Use the bottom of a measuring cup to compact the crust down.
4. Bake for 13 minutes. Then, allow to cool.

Pecan Pie Filling

1. While the crust is baking, start the filling. In a saucepan over medium heat, melt the
butter.
10 tablespoon Unsalted butter

2. Add in brown sugar, cinnamon, heavy cream, and chopped pecans. Heat until it starts to
bubble. Heat for 4-5 minutes.
1 ½ cups Brown sugar, 2 teaspoon Ground cinnamon, 1 ½ cups Heavy cream,
2 ½ cups Pecans

3. Pour batter in the a bowl and place in the freezer to rapidly cool.

Brown Sugar Cheesecake

1. Using a mixer, beat the cream cheese and brown sugar on high speed for 2 minutes. Use
a rubber spatula to scrape the bowl.
32 oz Cream cheese, 1 cup Brown sugar

2. Add in sour cream, heavy cream, and vanilla. Mix on medium speed until smooth. Add in
the eggs and egg yolk on low speed until just combined. Take off the mixer and scrape the
bowl.
¾ cup Sour cream, ¾ cup Heavy cream, 1 teaspoon Pure vanilla extract, 4 Large eggs,
1 Egg yolk

3. Pour half of the batter into the springform pan. Spoon ⅓rd of the pecan pie filling on top
of the batter. Use a butter knife to swirl it in. Top with the rest of the cheesecake batter.
4. Water bath: For either option, use a large roasting pan (12X16 inches) and hot boiling
water

1. Place spring form pan in a 10 inch cake pan. Then, place in a roasting pan. Fill with hot
water until ⅔rds up the side of the cake pan. This option is the best so no water can get
into the crust.

2. Cover spring form pan with aluminum foil twice very tightly. Place the pan directly in the
roasting pan and fill with hot water about ½ way up the spring form pan
5. Bake for 65-85 minutes. Bake until there is a very slight jiggle in the middle and the edges
are set. If there is a big jiggle, bake for 10 more minutes and check again.
6. Once baked, turn off the oven, and prop the oven door. Let the cheesecake sit in the oven
for 30 minutes. Then, pull out of water bath and on a cooling rack. Cool completely. Then,
wrap in foil and chill in the fridge. Chill for at least 6 hours or overnight.
 7. After completely cooled. Take the cheesecake out of the pan and remove the parchment
paper.
8. Top the cheesecake with the rest of pecan pie filling.

Notes
All dairy ingredients have to be pulled out at least 2 hours before baking.

Nutrition
Calories: 300kcal