Pecan Pie Cheesecake Recipe

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Pecan Pie Cheesecake with real pecan pie filling on top of a creamy cheesecake base that’s nestled in a graham cracker crust.





Yield: One 9-Inch Cheesecake

INGREDIENTS

FOR THE CRUST

2 cups (272 g) graham cracker crumbs, about 18 whole crackers
1 cup (100 g) finely ground pecans
1/4 cup (55 g) light brown sugar, packed
8 tablespoons 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 rum
1/4 cup (56 g) unsalted butter
3 large eggs
1/4 cup (60 ml) heavy cream
1/4 teaspoon salt
2 and 1/2 cups (260 g) coarsely chopped pecans


INSTRUCTIONS

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 ¾ 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.


Notes

If you don’t want to use dark corn syrup or don’t have access to it, you can substitute with maple syrup or honey. Keep in mind these will change the flavor slightly.

Dark Rum or Bourbon can be used. If you don’t want to add the alcohol, you can use pure vanilla extract in its place.

It is important to press the crust up the sides of the pan also. Try to get it at least ¾ of the way up. This will help hold the pecan pie filling once it is added to the cheesecake.


Make ahead tip

The baked and chilled cheesecake will keep for up to 4 days covered tightly and stored in the refrigerator.

Pecan pie cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Slice while frozen then allow the slices to thaw before serving.















Source: bakedbyanintrovert.com

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