Description
This Pecan Pie Cheesecake combines a buttery graham cracker and pecan crust with a creamy, smooth cheesecake filling, topped with a rich, gooey pecan pie topping. Baked to perfection, it offers a delightful mix of crunchy, creamy, and sweet textures with a hint of rum flavor, perfect for holiday desserts or special occasions.
Ingredients
Units
Scale
For the crust
- 2 cups (272 g) graham cracker crumbs, about 18 whole crackers
- 1 cup (100 g) pecans, finely ground
- 1/4 cup (55 g) light brown sugar, packed
- 1/2 cup (113 g) unsalted butter, melted
For the filling
- 16 ounces (452 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (114 g) sour cream, room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs, room temperature, lightly beaten
For the topping
- 1 cup (220 g) light brown sugar, packed
- 2/3 cup (227 g) dark corn syrup
- 1 tablespoon dark rum
- 1/4 cup unsalted butter
- 3 large eggs
- 1/4 cup (60 ml) heavy cream
- 1/4 teaspoon salt
- 2 1/2 cups (260 g) coarsely chopped pecans
Instructions
- Make the crust: 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 lightly spray with nonstick spray. Wrap foil around the outside bottom to prevent leaks and set aside. Combine graham cracker crumbs, ground pecans, brown sugar, and melted butter until mixture resembles wet sand. Press this crumb mixture into the bottom and up the sides of the prepared pan, aiming for at least 3/4 height to hold filling and topping. Bake for 10 minutes. Remove and set aside to cool.
- Make the filling: Reduce oven temperature to 300°F. In a large bowl, beat softened cream cheese with an electric mixer on medium to medium-high speed until smooth and creamy, about 1 minute. Add granulated sugar, sour cream, vanilla extract, and salt, then beat on medium speed until combined. Gently fold in the lightly beaten eggs using a silicone spatula until just combined. Pour cheesecake batter into the cooled crust and spread evenly with an offset spatula. Bake for 40 minutes.
- Make the topping: While the cheesecake is baking, combine brown sugar, dark corn syrup, dark rum, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture reaches a boil. Continue boiling and stirring for 2 minutes, then remove from heat and let cool. Meanwhile, whisk together eggs, salt, and heavy cream in a separate bowl and set aside.
- Assemble topping and finish baking: After the cheesecake has baked for 40 minutes, remove it from the oven. Slowly whisk the egg and cream mixture into the cooled sugar syrup until well combined. Stir in the chopped pecans. Gently spoon the pecan topping over the cheesecake, ensuring the topping does not go above the crust edge to prevent leakage and sogginess. Return the cheesecake to the oven and bake for an additional 40 to 50 minutes until the topping is golden brown and crisp. If the pecan topping edges brown too quickly, cover loosely with foil. Remove and transfer cheesecake to a wire rack to cool completely. Cover and refrigerate for at least 4 hours before serving.
- To serve: Carefully loosen the sides of the springform pan. If stuck, run a butter knife along edges and gently press the bottom to release sides. Remove outer ring and transfer cheesecake to serving platter. For cleaner slicing, freeze cheesecake for 1 to 2 hours before cutting. Use a sharp knife dipped in hot water and dried between cuts to slice. If frozen before slicing, let slices sit at room temperature for 30 minutes before serving.
Notes
- If you prefer not to use dark corn syrup or do not have access to it, substitute with maple syrup or honey, keeping in mind this will slightly alter the flavor.
- Dark rum or bourbon can be used in the topping; alternatively, replace with pure vanilla extract if you wish to avoid alcohol.
- Press the crust at least 3/4 of the way up the pan sides to hold the cheesecake filling and pecan topping securely.
- To prevent a soggy cheesecake crust, refer to tips on creating a leakproof water bath during baking.
- This cheesecake can be baked ahead and refrigerated tightly covered for up to 4 days.
- Freeze pecan pie cheesecake tightly covered for up to 2 months; slice while frozen and thaw slices before serving.
- Topping recipe adapted from Joy of Baking; method adapted by Jo Cooks.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 580
- Sugar: 35g
- Sodium: 210mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 155mg
