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The Ultimate Decadent Pecan Pie Cheesecake with Brown Butter Graham Cracker Crust

A decadent slice of pecan pie cheesecake featuring a creamy filling, graham cracker crust, and rich pecan topping.
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This recipe merges the rich, gooey filling of traditional pecan pie with a creamy cheesecake base, set on a brown butter graham cracker crust. It is an impressive, show-stopping dessert perfect for holiday tables.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted and browned
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup light corn syrup
  • 1/2 cup packed light brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions

  1. Prepare the brown butter graham cracker crust: In a medium bowl, combine graham cracker crumbs and 1/2 cup brown sugar. Pour in the melted and browned butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Let cool slightly.
  2. Prepare the cheesecake layer: Beat the softened cream cheese, 1 1/2 cups granulated sugar, flour, vanilla extract, and 1/4 teaspoon salt in a large bowl until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  3. Pour the cheesecake batter over the cooled crust in the springform pan.
  4. Prepare the pecan pie topping: In a separate bowl, whisk together the corn syrup, 1/2 cup brown sugar, melted butter, vanilla extract, and 1/4 teaspoon salt. Stir in the pecan halves until they are coated.
  5. Gently spoon the pecan pie mixture over the cheesecake batter. Do not stir; allow the pecan mixture to settle naturally.
  6. Bake at 350°F (175°C) for 60 to 75 minutes. The edges of the cheesecake should look set, and the center should have a slight jiggle.
  7. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the oven and cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
  9. Run a thin knife around the edge before releasing the springform side. Serve chilled.

Notes

  • Browning the butter for the crust adds a deeper, nutty flavor that complements the pecans.
  • Ensure your cream cheese and eggs are at room temperature for the smoothest cheesecake batter.
  • To prevent the cheesecake from cracking during cooling, cool it slowly in the turned-off oven with the door ajar.
  • This indulgent baked dessert is excellent when made a day ahead of time.

Nutrition

Find it online: https://cookingbyfelix.com/pecan-pie-cheesecake-recipe-ultimate-decadent/