Clean and creamy, with the wealthy caramelized-molasses taste of darkish brown sugar, this brown sugar pecan pie cheesecake is an upgraded tackle basic cheesecake. The candy, gooey, caramel-like pecan topping is paying homage to pecan pie, and I promise you’ll be on the lookout for extra methods to make use of it (over ice cream, brownies, pumpkin pie, every little thing!).
For those who get pleasure from pecan pie and cheesecake, you then’ll positively fall in love with this extremely scrumptious two-for-one combo. 😉 From the thick graham cracker crust, to the graceful and creamy filling, to the gooey-yet-chunky pecan topping… each chunk 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.
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 utilizing brown sugar within the crust, as a result of it creates a too-soft basis. Use common sugar.
- Filling: This easy 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 so much 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 optionally available (however pleasant!)—see recipe Word.
Press the graham cracker crust combination into your springform pan and pre-bake for 10 minutes.
Use These 7 Substances 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 ok for those who can’t discover darkish—it’s not going to break your cheesecake—however the taste received’t be as pronounced. The distinction between them is the molasses content material: darkish brown sugar has practically twice the quantity of molasses as mild brown.
- Bitter Cream: Makes for a easy 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 optionally available, the lemon juice serves to brighten up the cheesecake’s general taste. You should use orange juice as a substitute of lemon—works so effectively on this pecan cheesecake.
- Cinnamon: Only a small quantity, however it actually helps deliver out the brown sugar and pecan flavors.
- Eggs: 3 eggs are the ultimate ingredient. You’ll beat the eggs in final, separately, 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 sure that the entire cheesecake batter components are at room temperature so the batter stays easy, even, and combines shortly. Beating chilly components collectively will lead to a chunky over-beaten cheesecake batter, hardly the way in which we wish to begin!
Right here’s an Straightforward Cheesecake Water Bathtub Technique
I promise a water tub is nothing difficult. What’s the purpose, you ask?
Cheesecake loves a moist setting. The steam from scorching water within the oven lifts the cheesecake up slowly and evenly, decreasing the chance of cracks on the floor. Moreover, this sluggish and even baking technique helps forestall the cheesecake from sinking again down because it cools. Taking just a few additional minutes to arrange a water tub for this pecan pie cheesecake recipe is value it.
You don’t want to position the cheesecake IN water! I’ve been utilizing a better technique in recent times—and one which doesn’t threat 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 big pan onto the underside rack and punctiliously (so rigorously!) pour the whole kettle of boiled water into the pan. Then shut the oven door as shortly as doable to entice that steam inside.
The best way 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 go away the cheesecake inside for a minimum of 1 hour. A drastic and sudden change of temperature isn’t best for cheesecake—from scorching oven to chill counter—so do your greatest to regulate the setting by leaving the cheesecake inside. After the cheesecake has cooled within the oven for a minimum of 1 hour (and even longer), you may take it out and let it end cooling at room temperature.
Chill your cheesecake for a minimum of 4 hours and even in a single day. There’s no better check to your willpower than these a number of hours you’re compelled to attend because the cheesecake cools down after which chills within the fridge. However each minute is totally value it whenever you take that first unbelievable chunk.
Caramel Pecan Pie Topping
Brown sugar cheesecake is, in fact, scrumptious by itself, however the candy pecan pie topping is the of completion that takes the entire dessert to the following degree. 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? For those who don’t wish to use corn syrup, you may go away it out, however the texture of the topping could also be just a little grainy. The corn syrup serves to maintain the sauce easy and shiny. You’ll be able to strive utilizing maple syrup, golden syrup, or honey as a substitute, however the texture might range.
Begin by toasting the pecans on a baking sheet within the oven for about 10 minutes. You’ll cook dinner the remainder of the topping components on the stovetop to make a caramel-like sauce. The sauce will appear fairly skinny at first. (For those who’ve made salted caramel sauce earlier than, it received’t be as thick as that.) However after you stir within the toasted pecans and let it cool, it thickens considerably.
In order for you a chunkier topping, you need to use 2 cups (240g) of pecans, however if you would like 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 really easy… and also you’ll be on the lookout for excuses to make it! It’s *fabulous* spooned over a bowl of ice cream and even oatmeal or yogurt, for a particular deal with.
Listed below are much more methods you could possibly use the topping:
Lastly, if you wish to journey 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 completed. 😉
Description
Mix a thick graham cracker crust, creamy brown sugar cheesecake filling, and a caramel pecan topping to make one unbelievable layered dessert. Make sure that all chilly components within the filling are room temperature earlier than beginning. Prime with optionally available brown sugar whipped cream as the ultimate garnish (see recipe Word).
Crust
Cheesecake
Brown Sugar Pecan Topping
- Regulate the oven rack to the middle place, with a decrease oven rack in place for the water tub described in step 5, and preheat oven to 350°F (177°C).
- Make the crust: For those who’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 shall be sandy. Attempt to smash/break up any massive chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium stress 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 arduous. Merely pat down till the combination is not crumby/crumbly and you need to use the flat backside of a small measuring cup to assist easy 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 velocity in a big bowl till the combination is easy and creamy, about 2 minutes. Add the bitter cream, vanilla extract, lemon juice, and cinnamon, after which beat till totally mixed. On medium velocity, add the eggs separately, beating after every addition till simply blended. After the ultimate egg is included into the batter, cease mixing. To assist forestall the cheesecake from deflating and cracking, keep away from over-mixing the batter as greatest you may. You should have shut to six cups of batter.
- Pour cheesecake batter into heat pre-baked crust. Use a rubber spatula or spoon to easy it into an excellent layer.
- Put together the straightforward water tub (see recipe notice for conventional water tub technique): Boil a kettle or pot of water. You want 1 inch of water in your roasting pan for the water tub, so ensure you boil sufficient. Place the cheesecake on the middle oven rack of the preheated oven. Place a big metallic baking or roasting pan (I normally 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 entice the steam inside. This distinctive water tub provides steam to the oven with out having the cheesecake sit contained in the water itself, which is the normal water tub technique defined within the recipe Notes.
- Bake cheesecake for 55–70 minutes or till the middle is sort of set. For those who discover the cheesecake browning too shortly on prime, tent it with aluminum foil midway by baking. I normally bake it for half-hour, tent it with foil, and bake for one more 35 minutes. When it’s completed, the middle of the cheesecake will barely wobble for those who 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 fully at room temperature. Then refrigerate the cheesecake for a minimum of 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 prime 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 fully 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 prime of the cheesecake (or you may 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, minimize 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 may be made the day earlier than. It has to relax for fairly a while earlier than serving. See step 7. One other solution to make this cheesecake forward of time is to freeze it (with out the topping). Cheesecake may be frozen as much as 3 months. For those who want detailed freezing directions, see my cheesecake submit for a useful The best way to Freeze Cheesecake information.
- Conventional Water Bathtub: Boil a pot of water. You want 1 inch of water in your roasting pan for the water tub, so ensure 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 giant roasting pan. Rigorously pour the new water within the pan and place within the oven. (Or you may place the roasting pan within the oven first, then pour the new water in. Whichever is less complicated for you.) Bake as directed. When cooling the cheesecake within the oven in step 7, go away it sitting contained in the water tub. Take away it from the water tub when letting it cool at room temperature.
- Toppings: You’ll be able to substitute maple syrup, golden syrup, or honey for the corn syrup, however the texture might range. For those who don’t like pecans, you may substitute with coarsely chopped walnuts or you may skip the topping and as a substitute prime the baked and cooled brown sugar cheesecake with salted caramel or chocolate ganache.
- Brown Sugar Whipped Cream: For those who’d wish to make the optionally available brown sugar whipped cream, as pictured, comply with the recipe for this selfmade whipped cream, however use mild or darkish packed brown sugar as a substitute of white granulated sugar. I used darkish brown sugar, and Wilton 8B piping tip.
- Room Temperature Substances: Carry all chilly components to room temperature earlier than starting. Room temperature components mix shortly and evenly, so that you received’t threat over-mixing. Additionally, beating chilly components collectively will lead to 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 may as well substitute golden syrup for the corn syrup. And from what I perceive, spreadable cream cheese bought in a bath in international locations outdoors of the US is just a little completely 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. For those who strive it, tell us the way it seems!
Key phrases: pecan pie cheesecake
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