Clean and creamy, with the wealthy caramelized-molasses taste of darkish brown sugar, this brown sugar pecan pie cheesecake is an upgraded tackle traditional cheesecake. The candy, gooey, caramel-like pecan topping is paying homage to pecan pie, and I promise you’ll be searching for extra methods to make use of it (over ice cream, brownies, pumpkin pie, all the pieces!).
In case you take pleasure in pecan pie and cheesecake, you then’ll undoubtedly fall in love with this extremely scrumptious two-for-one combo. 😉 From the thick graham cracker crust, to the sleek and creamy filling, to the gooey-yet-chunky pecan topping… each chew of this wealthy dessert will take your tastebuds on a texture journey. The flavors of candy brown sugar, nutty toasted pecans, and tangy cream cheese complement each other fantastically. Oh, what a dessert!
This brown sugar pecan pie cheesecake is actually a showstopper and worthy of a vacation celebration!
3 Elements to This Brown Sugar Pecan Pie Cheesecake
- Graham Cracker Crust: That is my favourite graham cracker crust, solely scaled up so the crust comes all the way in which up the perimeters. In contrast to the opposite layers of this dessert, I do NOT advocate brown sugar within the crust as a result of it creates a too-soft basis. Use common sugar.
- Filling: This clean and creamy cheesecake is flavored with darkish brown sugar and a contact of cinnamon, for an elevated caramel-like taste.
- Caramel Pecan Pie Topping: The pecans get a fast flip within the oven, to get that roasty-toasty taste. Make the brown sugar caramel sauce on the range (it’s lots faster than salted caramel), combine within the toasted pecans, after which let it cool and thicken earlier than spooning over the chilled cheesecake. Brown sugar whipped cream is non-obligatory (however pleasant!)—see recipe Observe.
Press the graham cracker crust combination into your springform pan and pre-bake for 10 minutes.
Use These 7 Elements within the Filling
- Block Cream Cheese: Use 4 8-ounce blocks (2 lbs whole) of full-fat cream cheese. Be sure to’re shopping for the blocks of cream cheese and never the tubs of cream cheese unfold, which have increased water content material and received’t arrange.
- Darkish Brown Sugar: Mild brown sugar is okay in case you can’t discover darkish—it’s not going to wreck your cheesecake—however the taste received’t be as pronounced. The distinction between them is the molasses content material: darkish brown sugar has almost twice the quantity of molasses as gentle brown.
- Bitter Cream: Makes for a clean and velvety texture, and offers it that flippantly tangy taste. With out it, you’ll simply be consuming… baked cream cheese.
- Vanilla: Pure vanilla extract provides taste, particularly selfmade vanilla extract!
- Lemon Juice: Whereas it’s non-obligatory, the lemon juice serves to brighten up the cheesecake’s total taste. You should use orange juice as an alternative of lemon—works so effectively on this pecan cheesecake.
- Cinnamon: Only a small quantity, however it actually helps carry out the brown sugar and pecan flavors.
- Eggs: 3 eggs are the ultimate ingredient. You’ll beat the eggs in final, one after the other, till they’re *simply* included. Don’t overmix the batter after you add the eggs. This may whip air into the cheesecake batter, leading to a cracked, deflated cheesecake.
Success Tip: Make certain all the cheesecake batter elements are at room temperature so the batter stays clean, even, and combines rapidly. Beating chilly elements collectively will end in a chunky over-beaten cheesecake batter, hardly the way in which we need to begin!
Right here’s an Straightforward Cheesecake Water Tub Methodology
I promise a water bathtub is nothing sophisticated. What’s the purpose, you ask?
Cheesecake loves a damp surroundings. The steam from scorching water within the oven lifts the cheesecake up slowly and evenly, lowering the danger of cracks on the floor. Moreover, this gradual and even baking methodology helps stop the cheesecake from sinking again down because it cools. Taking just a few additional minutes to organize a water bathtub for this pecan pie cheesecake recipe is price it.
You do not want to put the cheesecake IN water! I’ve been utilizing a better methodology lately—and one which doesn’t danger water leaking into your springform pan. Merely place a big baking pan/roasting pan full of about an inch of scorching water on the underside rack of the oven with the cheesecake within the middle of the oven, on the rack above, centered over the pan of water. The cheesecake is on the rack ABOVE the water, not contained in the water. It really works!
- Right here’s what I do: I get a kettle of water boiling whereas I make the cheesecake filling. Once I’m able to bake the cheesecake, I place the cheesecake on the middle rack. Then I slide the massive pan onto the underside rack and punctiliously (so fastidiously!) pour the whole kettle of boiled water into the pan. Then shut the oven door as rapidly as potential to lure that steam inside.
Easy methods to Cool & Chill Your Pecan Pie Cheesecake
Cautious to not over-bake the cheesecake. Over-baked cheesecake will crack and style dry and mealy. The cheesecake is finished when the perimeters are set and the middle remains to be just a little jiggly. Don’t fear, the cheesecake will set because it cools after which chills within the fridge.
Cool the cheesecake within the cooling oven. When the cheesecake is finished, flip the oven off, crack open the oven door, and depart the cheesecake inside for at the least 1 hour. A drastic and sudden change of temperature isn’t ideally suited for cheesecake—from scorching oven to chill counter—so do your greatest to manage the surroundings by leaving the cheesecake inside. After the cheesecake has cooled within the oven for at the least 1 hour (and even longer), you possibly can take it out and let it end cooling at room temperature.
Chill your cheesecake for at the least 4 hours and even in a single day. There’s no better take a look at to your willpower than these a number of hours you’re pressured to attend because the cheesecake cools down after which chills within the fridge. However each minute is totally price it if you take that first unbelievable chew.
Caramel Pecan Pie Topping
Brown sugar cheesecake is, in fact, scrumptious by itself, however the candy pecan pie topping is the crowning glory that takes the entire dessert to the subsequent stage. You want pecan halves, butter, brown sugar (I like to recommend darkish), heavy cream, salt, and a contact of corn syrup.
FAQ: Can I pass over the corn syrup? In case you don’t need to use corn syrup, you possibly can depart it out, however the texture of the topping could also be just a little grainy. The corn syrup serves to maintain the sauce clean and shiny. You possibly can strive utilizing maple syrup, golden syrup, or honey as an alternative, however the texture might differ.
Begin by toasting the pecans on a baking sheet within the oven for about 10 minutes. You’ll prepare dinner the remainder of the topping elements on the stovetop to make a caramel-like sauce. The sauce will appear fairly skinny at first. (In case you’ve made salted caramel sauce earlier than, it received’t be as thick.) However, after you stir within the toasted pecans and let it cool, it considerably thickens.
In order for you a chunkier topping, you should utilize 2 cups (240g) of pecans, however in order for you it just a little extra saucy, use 1 and 1/2 cups as listed within the recipe beneath.
The brown sugar caramel pecan topping is very easy… and also you’ll be searching for excuses to make it! It’s *fabulous* spooned over a bowl of ice cream and even oatmeal or yogurt.
Listed below are much more methods you can use the topping:
Lastly, if you wish to experience this brown sugar practice all the way in which to the station, make this 3-ingredient selfmade whipped cream, substituting brown sugar (I used darkish once more) for the granulated sugar.
And I’m executed. 😉
Description
Mix a thick graham cracker crust, creamy brown sugar cheesecake filling, and a caramel pecan topping to make one unbelievable layered dessert. Make certain all chilly elements within the filling are room temperature earlier than beginning. High with non-obligatory brown sugar whipped cream as the ultimate garnish (see recipe Observe).
Crust
Cheesecake
Brown Sugar Pecan Topping
- Alter the oven rack to the middle place, with a decrease oven rack in place for the water bathtub described in step 5, and preheat oven to 350°F (177°C).
- Make the crust: In case you’re beginning out with full graham crackers, use a meals processor or blender to grind them into positive crumbs. Pour right into a medium bowl and stir in sugar till mixed, after which stir within the melted butter. Combination might be sandy. Attempt to smash/break up any giant chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium strain utilizing your hand, pat the crumbs down into the underside and partly up the perimeters to make a compact crust. Don’t pack down with heavy pressure as a result of that makes the crust too exhausting. Merely pat down till the combination is now not crumby/crumbly and you should utilize the flat backside of a small measuring cup to assist clean all of it out if wanted. Pre-bake for 10 minutes. Take away from the oven and put aside to barely cool as you put together the filling.
- Make the filling: Utilizing a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar collectively on medium-high pace in a big bowl till the combination is clean and creamy, about 2 minutes. Add the bitter cream, vanilla extract, lemon juice, and cinnamon, after which beat till absolutely mixed. On medium pace, add the eggs one after the other, beating after every addition till simply blended. After the ultimate egg is included into the batter, cease mixing. To assist stop the cheesecake from deflating and cracking, keep away from over-mixing the batter as greatest you possibly can. You should have shut to six cups of batter.
- Pour cheesecake batter into heat pre-baked crust. Use a rubber spatula or spoon to clean it into an excellent layer.
- Put together the straightforward water bathtub (see recipe be aware for conventional water bathtub methodology): Boil a kettle or pot of water. You want 1 inch of water in your roasting pan for the water bathtub, so be sure you boil sufficient. Place the cheesecake on the middle oven rack of the preheated oven. Place a big metallic baking or roasting pan (I often use a 9×13-inch baking pan—don’t use glass) on the underside rack. Pour boiling water into pan, about 1 inch deep. Instantly shut oven to lure the steam inside. This distinctive water bathtub provides steam to the oven with out having the cheesecake sit contained in the water itself, which is the standard water bathtub methodology defined within the recipe Notes.
- Bake cheesecake for 55–70 minutes or till the middle is nearly set. In case you discover the cheesecake browning too rapidly on high, tent it with aluminum foil midway via baking. I often bake it for half-hour, tent it with foil, and bake for an additional 35 minutes. When it’s executed, the middle of the cheesecake will barely wobble in case you gently shake the pan.
- Cool & chill the cheesecake: Flip the oven off and open the oven door barely. Let the cheesecake sit within the oven because it cools down for 1 hour. Take away from the oven, then cool cheesecake utterly at room temperature. Then refrigerate the cheesecake for at the least 4 hours or in a single day.
- Begin the topping: Preheat oven to 300°F (150°C). Line a big baking sheet with parchment paper or a silicone baking mat. Unfold the pecans on high and toast for 8–10 minutes or till aromatic and flippantly browned. Put aside.
- End the topping: Warmth the butter, brown sugar, heavy cream, salt, and corn syrup collectively in a medium saucepan over medium warmth. With a spatula or whisk, stir sometimes till butter has melted and combination is mixed. Carry to a simmer. As soon as simmering, cease stirring and permit to simmer/boil for 1–2 minutes. Take away from warmth, after which stir within the toasted pecans. Cool topping utterly earlier than utilizing. The sauce will thicken significantly because it cools.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then take away the rim. Spoon cooled pecan pie topping on high of the cheesecake (or you possibly can spoon it onto every particular person slice). If desired, garnish with whipped cream. I used Wilton 8B piping tip for the pictured whipped cream. Utilizing a clear sharp knife, reduce into slices for serving. For neat slices, wipe the knife clear and dip into heat water between every slice.
- Cowl and retailer leftover cheesecake within the fridge for as much as 5 days.
Notes
- Make Forward Directions: This cheesecake could be made the day earlier than. It has to sit back for fairly a while earlier than serving. See step 7. One other technique to make this cheesecake forward of time is to freeze it (with out the topping). Cheesecake could be frozen as much as 3 months. In case you want detailed freezing directions, see my cheesecake publish for a useful Easy methods to Freeze Cheesecake information.
- Conventional Water Tub: Boil a pot of water. You want 1 inch of water in your roasting pan for the water bathtub, so be sure you boil sufficient. Because the water is heating up, wrap aluminum foil across the springform pan—you are able to do this earlier than or after you pour within the cheesecake batter. Place the wrapped pan inside of a big roasting pan. Rigorously pour the new water inside the pan and place within the oven. (Or you possibly can place the roasting pan within the oven first, then pour the new water in. Whichever is simpler for you.) Bake as directed. When cooling the cheesecake within the oven in step 7, depart it sitting contained in the water bathtub. Take away it from the water bathtub when letting it cool at room temperature.
- Toppings: You possibly can substitute maple syrup, golden syrup, or honey for the corn syrup, however the texture might differ. In case you don’t like pecans, you possibly can substitute with coarsely chopped walnuts or you possibly can skip the topping and as an alternative high the baked and cooled brown sugar cheesecake with salted caramel or chocolate ganache.
- Brown Sugar Whipped Cream: In case you’d prefer to make the non-obligatory brown sugar whipped cream, as pictured, comply with the recipe for this selfmade whipped cream, however use gentle or darkish packed brown sugar as an alternative of white granulated sugar. I used darkish brown sugar, and Wilton 8B piping tip.
- Room Temperature Elements: Carry all chilly elements to room temperature earlier than starting. Room temperature elements mix rapidly and evenly, so that you received’t danger over-mixing. Additionally, beating chilly elements collectively will end in a chunky cheesecake batter.
- Non-US Readers: Don’t have graham crackers the place you reside? Use 240g floor digestive biscuit crumbs (about 2 cups; 16 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. You can even substitute golden syrup for the corn syrup. And from what I perceive, spreadable cream cheese bought in a bathtub in international locations exterior of the US is just a little totally different from the spreadable cream cheese within the US. It’s thicker, sturdier, and extra stable and ought to be OK on this recipe. I’ve no expertise with it, however that is what I’ve heard from different non-US readers. In case you strive it, tell us the way it seems!
Key phrases: pecan pie cheesecake
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