Description
This rich and decadent Pecan Pie Cheesecake combines a creamy cheesecake base with a buttery pecan pie topping, all nestled on a crispy graham cracker and pecan crust. Perfectly baked to achieve a smooth, luscious filling topped with a golden, crunchy pecan glaze, this dessert is a crowd-pleaser for holidays and special occasions.
Ingredients
Scale
For the crust
- 2 cups (272 g) graham cracker crumbs, about 18 whole crackers
- 1 cup (100 g) pecans, finely ground
- ¼ cup (55 g) light brown sugar, packed
- ½ cup (113 g) unsalted butter, melted
For the filling
- 16 ounces (452 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- ½ cup (114 g) sour cream, room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 2 large eggs, room temperature, lightly beaten
For the topping
- 1 cup (220 g) light brown sugar, packed
- ⅔ cup (227 g) dark corn syrup
- 1 tablespoon dark rum
- ¼ cup unsalted butter
- 3 large eggs
- ¼ cup (60 ml) heavy cream
- ¼ teaspoon salt
- 2 ½ 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 a 9-inch springform pan with parchment paper or aluminum foil on the bottom and sides, spray lightly with nonstick spray, and wrap foil around the outside bottom. Combine the graham cracker crumbs, ground pecans, brown sugar, and melted butter until mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of the pan (at least 3/4 of the way up). Bake for 10 minutes, then set aside to cool.
- Make the filling: Reduce oven temperature to 300ºF. In a large bowl, beat softened cream cheese on medium to medium-high speed until smooth and creamy (about 1 minute). Add granulated sugar, sour cream, vanilla extract, and salt; beat until well combined. Gently fold in the lightly beaten eggs using a silicone spatula. Pour batter evenly into the cooled crust and spread with an offset spatula. Bake for 40 minutes. While baking, prepare the topping.
- Make the topping: In a medium saucepan, combine brown sugar, dark corn syrup, dark rum, and butter. Cook over medium heat, stirring constantly, until mixture boils, then continue boiling for 2 minutes. Remove from heat and let cool. In a separate bowl, whisk together eggs, salt, and heavy cream.
- Finish the topping and bake: After the cheesecake has baked for 40 minutes, remove from oven. Slowly whisk the egg mixture into the cooled sugar syrup until smooth, then stir in chopped pecans. Gently spoon the topping onto the cheesecake, spreading pecans evenly and adding just enough syrup to fill the crust without topping overflowing. Return cheesecake to oven and bake for an additional 40-50 minutes, until the topping is golden brown and crisp. Cover edges with foil if browning too quickly. Transfer to wire rack to cool completely.
- Chill the cheesecake: Once cooled, cover the cheesecake and refrigerate for at least 4 hours or overnight to set completely before serving.
- Serve: Loosen sides of springform pan carefully using a butter knife if needed and remove the ring. Transfer cheesecake to a serving platter. For neat slices, freeze cheesecake for 1-2 hours before slicing. Run a sharp knife under hot water and dry before each cut. Let slices sit at room temperature for 30 minutes if frozen prior to serving.
Notes
- You can substitute dark corn syrup with maple syrup or honey; flavor will vary slightly.
- Dark rum can be replaced with bourbon or omitted; use pure vanilla extract if alcohol is avoided.
- Press the crust at least 3/4 way up the pan sides to hold the filling and prevent leakage.
- Use a leakproof water bath to avoid soggy cheesecake crust when baking.
- Make ahead: cheesecake keeps up to 4 days refrigerated or up to 2 months frozen. 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: 520
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 135 mg
