Pecan Pie Cheesecake with Brown Sugar Cream

Absolutely! Here's a full-length recipe (over 600 words) for **Pecan Pie Cheesecake with Brown Sugar Cream**—a stunning, indulgent dessert that marries the gooey, nutty goodness of pecan pie with the creamy decadence of cheesecake, all topped with luscious brown sugar whipped cream.

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# Pecan Pie Cheesecake with Brown Sugar Cream

**A Luxurious Mashup of Classic Pecan Pie and Velvety Cheesecake, Crowned with Silky Brown Sugar Whipped Cream**

This dessert is the ultimate holiday showstopper—or year-round indulgence. It combines a buttery graham cracker crust, a rich cheesecake layer, and a topping that captures all the sticky, sweet, and nutty flavor of classic pecan pie. To finish, it's topped with brown sugar cream, which adds just the right amount of sweetness and a silky texture. Prepare to impress your guests—or just treat yourself!

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## Ingredients

### For the Crust:

- 1 ½ cups graham cracker crumbs

- ¼ cup granulated sugar

- ½ teaspoon ground cinnamon

- 6 tablespoons unsalted butter, melted

### For the Cheesecake Filling:

- 3 (8 oz) packages cream cheese, softened

- 1 cup light brown sugar, packed

- 3 large eggs, room temperature

- 1 teaspoon vanilla extract

- ½ cup sour cream

- ¼ cup heavy cream

- 1 tablespoon all-purpose flour

### For the Pecan Pie Topping:

- 1 cup light corn syrup

- ¾ cup brown sugar, packed

- ¼ cup unsalted butter

- 3 large eggs, beaten

- 2 teaspoons vanilla extract

- ¼ teaspoon salt

- 1 ½ cups pecan halves or chopped pecans

### For the Brown Sugar Cream:

- 1 cup heavy whipping cream

- 3 tablespoons brown sugar

- 1 teaspoon vanilla extract

- Pinch of salt

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## Instructions

### Step 1: Prepare the Crust

1. Preheat your oven to **325°F (163°C)**.

2. In a medium bowl, mix together the graham cracker crumbs, sugar, cinnamon, and melted butter until fully moistened.

3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press it down firmly.

4. Bake the crust for **10 minutes**, then set it aside to cool slightly while you prepare the filling.

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### Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese using a hand mixer or stand mixer until smooth and creamy.

2. Add the brown sugar and beat until well combined and fluffy.

3. Beat in the eggs, one at a time, mixing well after each addition.

4. Add the vanilla, sour cream, and heavy cream, mixing until just combined.

5. Finally, add the flour and mix on low speed until the batter is smooth. Be careful not to overmix.

6. Pour the filling over the cooled crust and smooth the top.

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### Step 3: Bake the Cheesecake

1. Wrap the outside of the springform pan with foil and place it in a large roasting pan.

2. Pour hot water into the roasting pan to come halfway up the sides of the cheesecake pan (creating a water bath).

3. Bake for **60–70 minutes**, or until the edges are set and the center has a slight jiggle.

4. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

5. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.

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### Step 4: Prepare the Pecan Pie Topping

1. In a medium saucepan over medium heat, combine corn syrup, brown sugar, and butter. Stir until the sugar dissolves and the mixture begins to bubble.

2. Remove from heat and slowly whisk in the beaten eggs, stirring constantly to avoid scrambling.

3. Add the vanilla, salt, and pecans. Return to low heat and cook, stirring gently, until slightly thickened—about 4–5 minutes.

4. Remove from heat and let cool to room temperature.

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### Step 5: Make the Brown Sugar Cream

1. In a chilled mixing bowl, combine the heavy cream, brown sugar, vanilla, and a pinch of salt.

2. Beat with a hand mixer or stand mixer until soft to medium peaks form.

3. Refrigerate until ready to use.

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### Step 6: Assemble the Cheesecake

1. Once the cheesecake has chilled, carefully spread the cooled pecan pie topping evenly over the top.

2. Just before serving, pipe or spoon the brown sugar whipped cream around the edges or on top in decorative dollops.

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## Tips and Variations

- **Nut-Free Version:** Substitute the pecans with toasted oats or leave off the pecan topping entirely and double the brown sugar cream for a safer option.

- **Crust Swap:** Use gingersnaps or vanilla wafers instead of graham crackers for a twist in flavor.

- **Make Ahead:** This cheesecake is perfect for making 1–2 days ahead. Just add the toppings before serving to maintain freshness.

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## Final Thoughts

**Pecan Pie Cheesecake with Brown Sugar Cream** is everything you love about fall and holiday desserts—rich, creamy, nutty, and irresistibly sweet. With its elegant layers and decadent flavors, it’s sure to steal the spotlight at any gathering. Whether it’s Thanksgiving, a holiday dinner party, or a cozy weekend treat, this dessert delivers comfort and indulgence in every slice.

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