Description
Indulge in the perfect fusion of creamy vanilla bean cheesecake and a crunchy, caramelized pecan pie topping. This elegant dessert features a buttery graham cracker crust and a silky-smooth cream cheese filling, baked to perfection using a gentle water bath method. Ideal for holiday entertaining, it balances sophisticated textures with deep, molasses-forward brown sugar notes for a truly unforgettable treat that is sure to impress your guests.
Ingredients
2 cups graham cracker crumbs
1/2 cup butter, melted
32 ounces cream cheese, softened
1.5 cups dark brown sugar, divided
1 cup sour cream
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 teaspoon cinnamon
4 large eggs
1.5 cups pecan halves
6 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (177°C).
Combine graham cracker crumbs, sugar, and melted butter; press into a 9-inch springform pan and bake for 10 minutes.
Beat softened cream cheese and 1 cup of brown sugar until smooth.
Add sour cream, vanilla, lemon juice, and cinnamon to the cheese mixture.
Incorporate eggs one at a time on low speed.
Pour filling over the crust and bake in a water bath at 325°F for 70 minutes.
Prepare the topping by simmering remaining brown sugar, heavy cream, and pecans in a saucepan until thickened.
Cool the cheesecake completely before spreading the pecan mixture over the top.
Notes
Ensure all ingredients are at room temperature to prevent lumps in the batter. Use a roasting pan with hot water on the bottom rack during baking to create a steam environment for a crack-free finish. Chill for at least 6 hours before serving for the best texture.
- Prep Time: 45
- Cook Time: 70
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 310mg
- Fat: 36g
- Saturated Fat: 18g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 145mg