Pecan Pie Cheesecake
Ingredients
- 2 cgraham cracker crumbs
about 18 whole crackers
- 1 cpecans
finely ground
- ¼ clight brown sugar
packed
- ½ cunsalted butter
melted
- 16 ozcream cheese
softened
- ½ cgranulated sugar
- ½ csour cream
room temperature
- 1 tbspvanilla extract
- ¼ tspsalt
- 2 largeeggs
room temperature, lightly beaten
- 1 clight brown sugar
packed
- ⅝ cdark corn syrup
- 1 tbspdark rum
- ¼ cunsalted butter
- 3 largeeggs
- ¼ cheavy cream
- ¼ tspsalt
- 2 ½coarsely chopped pecans
Directions
Make the crust
- 1
Move the oven rack to the middle position and heat the oven to 350°F. Line the inside bottom and sides of a 9-inch springform pan with parchment paper or aluminum foil and spray lightly with nonstick spray. Wrap foil around the outside bottom as well and set aside.
- 2
Stir the graham cracker crumbs, ground pecans, brown sugar, and melted butter together until it resembles wet sand. Press the crumb mixture into the bottom and up the sides of the prepared pan. (There's enough crust to go pretty far up the sides of the pan. You need it to be at least 3/4 of the way up so it's tall enough to hold the filling and topping.)
- 3
Bake for 10 minutes. Set aside to cool while you make the filling.
Make the filling
- 1
Reduce the oven temperature to 300ºF.
- 2
In a large mixing bowl beat the cream cheese with an electric mixer on medium to medium-high speed until smooth and creamy, about 1 minute.
- 3
Add the sugar, sour cream, vanilla, and salt. Beat on medium speed until well combined.
- 4
Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter into the prepared crust. Use an offset spatula to spread the batter evenly into the bottom.
- 5
Bake for 40 minutes. Once the cheesecake goes into the oven, begin working on the topping.
Make the topping
- 1
Combine the brown sugar, corn syrup, rum, and butter in a medium saucepan. Cook over medium heat until it reaches a boil, stirring constantly. Continue to boil for 2 minutes.
- 2
Remove from heat and let cool while the cheesecake is baking. Meanwhile, whisk the eggs, salt, and cream together; set aside.
- 3
Once the cheesecake has baked for 40 minutes, remove it from the oven.
- 4
Slowly whisk the egg mixture with the cooled sugar syrup until well combined. Stir in the chopped pecans.
- 5
Gently spoon the pecan topping over the cheesecake. (Spoon the pecans over then add just enough of the syrup to fill the crust. If the topping goes above the crust, there's a chance it will leak down under the crust and make the crust soggy. It will also "glue" the springform together.)
- 6
Return the cheesecake to the oven and bake for another 40-50 minutes, until the top is golden brown and crisp. (If the edges of the pecan topping are over-browning during baking, cover with foil.)
- 7
Transfer to a wire rack and cool completely. Cover the cheesecake and refrigerate for at least 4 hours before serving.
To serve
- 1
Slowly loosen the sides of the springform pan. (Hopefully, the topping hasn't run down and glued the pan together.) If the sides seem stuck, gently run a butter knife around the edges of the cheesecake to loosen it and press the bottom of the pan upwards. Once the sides and bottom of the pan are free of each other, lift the outer ring of the pan to remove it.
- 2
Carefully transfer the cheesecake to a serving platter. I recommend freezing the cheesecake for 1-2 hours before slicing. This makes it easier to get neat slices.
- 3
Run a sharp knife under hot water and carefully dry the blade. Make a cut in the cheesecake. Repeat with rinsing the blade under hot water, carefully dry it, and make the next cut. Do this for each slice.
- 4
If you froze the cheesecake before slicing, let the slices sit at room temperature for 30 minutes before serving.
Pecan Pie Cheesecake
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Based on 458 ratings
Rating Breakdown
About this Recipe
Craving the best of both dessert worlds? This Pecan Pie Cheesecake brings together two beloved classics into one irresistible treat. Imagine a creamy, rich cheesecake base, nestled in a buttery graham cracker crust, all crowned with a luscious, authentic pecan pie filling.
What makes this recipe truly special is its harmonious blend of textures and flavors. You get the familiar crunch of pecans and the sweet, gooeyness of traditional pecan pie, perfectly balanced with the smooth, tangy richness of a classic cheesecake. It’s a decadent experience designed to satisfy every craving.
Prepare for a dessert that’s guaranteed to impress. Each bite delivers a symphony of tastes, from the warmth of the pecan pie filling with its hints of dark rum and caramel, to the cool, velvety creaminess of the cheesecake, all grounded by the subtly sweet graham cracker and finely ground pecan crust. This is a substantial dessert, perfect for sharing, offering a truly satisfying end to any meal.
Customizing this dessert is straightforward. If dark rum isn't your preference, you can substitute it with an equal amount of vanilla extract for a classic flavor profile, or even a dash of bourbon for a different kind of warmth. For an extra layer of crunch, consider toasting the coarsely chopped pecans before incorporating them into the filling. You could also swap out some of the graham cracker crumbs for finely ground shortbread cookies in the crust for a richer, buttery base.
This Pecan Pie Cheesecake is truly a showstopper, ideal for holiday gatherings, special celebrations, or simply when you want to treat yourself and your loved ones to something extraordinary. Serve it chilled, allowing its distinct layers to shine, perhaps with a dollop of unsweetened whipped cream to cut through its richness.