Pecan Pie Cheesecake Recipe
This recipe brings together the creamy richness of cheesecake with the sweet, nutty flavor of pecan pie for a perfect dessert fusion!
Ingredients:
Crust:
2 cups (272g) graham cracker crumbs (about 18 crackers)
1 cup (100g) finely processed pecans
¼ cup (55g) light brown sugar, firmly packed
8 tablespoons unsalted butter, melted
Filling:
16 ounces (452g) cream cheese, room temperature
½ cup (100g) granulated sugar
½ cup (114g) sour cream, room temperature
1 tablespoon vanilla extract
¼ teaspoon salt
2 large eggs, room temperature, lightly whisked
Topping:
1 cup (220g) light brown sugar, firmly packed
⅔ cup (227g) dark corn syrup
1 tablespoon dark rum (optional)
¼ cup (56g) unsalted butter
3 large eggs
¼ cup (60ml) heavy cream
¼ teaspoon salt
2½ cups (260g) roughly chopped pecans
Instructions:
For the Crust:
Preheat oven to 350°F (177°C). Line a 9-inch springform pan with parchment paper and lightly spray with nonstick spray. Wrap the outside of the pan with foil to prevent leaks.
Prepare the crust: In a bowl, mix graham cracker crumbs, finely processed pecans, brown sugar, and melted butter. Press the mixture into the bottom and up the sides of the pan.
Bake for 10 minutes, then set aside to cool.
For the Filling:
Lower the oven temperature to 300°F (150°C).
Beat cream cheese with an electric mixer on medium speed until smooth, about 1 minute.
Add sugar, sour cream, vanilla, and salt; continue to mix until well combined.
Fold in eggs gently with a spatula. Pour the mixture into the cooled crust and smooth the top.
Bake for 40 minutes. Meanwhile, prepare the topping.
For the Topping:
In a saucepan, combine brown sugar, corn syrup, rum (optional), and butter. Cook over medium heat until it boils, stirring constantly. Boil for 2 minutes, then remove from heat and allow it to cool.
In a bowl, whisk together the eggs, heavy cream, and salt. Once the syrup mixture cools, combine it with the egg mixture and stir in the chopped pecans.
Pour the pecan mixture over the baked cheesecake, ensuring the liquid doesn’t overflow past the crust.
Bake for another 40-50 minutes, until the topping is golden brown. If the edges brown too quickly, cover them with foil.
To Serve:
Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
Carefully remove the springform pan. If the edges are stuck, use a butter knife to loosen them.
For clean slices, freeze the cheesecake for 1-2 hours before cutting. If frozen, let slices return to room temperature for 30 minutes before serving.
Enjoy your creamy, nutty Pecan Pie Cheesecake!
