Sugar Pecan Pie Cheesecake

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The best of both worlds! This Brown Sugar Pecan Pie Cheesecake has a rich and creamy brown sugar cheesecake base with a layer of pecan pie right on top. The best part is that this dessert recipe is actually really easy!
This cheesecake is so so so good. Even the crust has bits of pecans and   sugar in it!
This   Sugar Pecan Pie Cheesecake will win over the crowd with its delicious caramel flavor!
25 minPrep Time
60 minCook Time
1 hr, 25Total Time
Ingredients
    For the Crust:
  • 8 large sheets of graham crackers
  • 3 tbsp  sugar
  • 1/2 cup pecans
  • 5 tbsp melted Challenge Butter
    • For the Filling:
  • 4 (8oz) packages Challenge Dairy cream cheese , softened
  • 1 cup sour cream
  • 1 cup  sugar
  • 1 tsp vanilla
  • 4 large eggs
    • For the Pecan Topping:
    • 1 1/2 cups chopped pecans
    • 3 large eggs
    • 1 (12.25 oz) jar caramel ice cream topping
      • Optional toppings: pecans and more caramel ice cream topping
    Instructions
    1. Preheat oven to 350 degrees F. Place a 9"x13" pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
    2. To make the crust, use a food processor to combine the graham crackers, pecans and   sugar until they turn to a fine crumb, drizzle in the melted butter and pulse until combined. Press the crumbs in a 10" spring form pan in an even layer, and a little up the sides of the pan. Bake for 5 minutes, then remove from oven, set aside.
    3. In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the sour cream (or plain greek yogurt),   sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary. Add the (4) eggs one at a time, beating in between. Pour into the spring form pan.
    4. To make the pecan pie topping: Sprinkle 1 1/2 cups of chopped pecans over the top of the cheesecake in an even layer. In a large bowl whisk the 3 eggs and then whisk in the full jar of caramel ice cream topping until combine. Pour over the chopped pecans.
    5. Place the springform pan carefully on a large, foil lined baking sheet and bake for 60 to 70 minutes, or until the center of the cheesecake is only slightly jiggly.
    6. Turn the oven off, and
    7. Turn the oven off, and crack the oven door open slightly, letting the cheesecake rest inside the oven for 1 to 2 hours. Let cool on counter top until room temperature, then refrigerate (covered) for at least 2 hours, or overnight.
    8. Run a knife along the edges of the cake to loosen from the spring form pan. Gently unlock it and clean up any rough edges before topping with additional pecans and caramel ice cream topping if desired. Enjoy!
      9. Recipe Type: Dessert
      Notes
      I like to keep the spring form pan around the cheesecake whenever I'm not serving it, this will help protect it, and makes it easy to cover while in the fridge.