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Pecan Pie Cheesecake Recipe
Ash Tyrrell

Pecan Pie Cheesecake Recipe

I have to tell you about one of the most delightful desserts I’ve made recently that has everyone buzzing with excitement! This pecan pie cheesecake is a glorious fusion of two classics.
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Prep Time 40 minutes
Cook Time 1 hour 40 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • Graham crackers 2 sleeves, about 18 whole crackers: These make the base of the crust. Crush them finely to create a stable and flavorful foundation.
  • Pecans 1 cup ground for crust, 2 ½ cups chopped for topping: Raw and unsalted pecans work best. Ground pecans add depth to the crust, while chopped ones make the topping irresistibly crunchy.
  • Light brown sugar ¾ cup: Adds a hint of molasses, which pairs beautifully with the pecans.
  • Unsalted butter ¾ cup melted: This binds the crust together and adds richness.
  • Cream cheese 16 oz, softened: Use full-fat, brick-style cream cheese for a silky, velvety filling.
  • Granulated sugar ½ cup: Balances the tanginess of the cream cheese.
  • Sour cream ½ cup: Adds moisture and creaminess. Full-fat is ideal for the best consistency.
  • Vanilla extract 1 tablespoon: Opt for pure vanilla extract for a deep, aromatic flavor.
  • Salt ½ teaspoon: Enhances all the other flavors.
  • Eggs 5 large: Serve as the binding agent. Add them carefully to avoid cracks or over-aeration.
  • Dark corn syrup ⅔ cup: Classic for that gooey pecan pie texture. You can swap it with maple syrup for a slightly different taste.
  • Dark rum 1 tablespoon: A splash of rum gives the topping a warm, spiced note. Replace with vanilla if you prefer alcohol-free.
  • Heavy cream ¼ cup: Adds a luscious, creamy texture to the topping.

Method
 

  1. Start by crushing the graham crackers and pecans in a food processor until finely ground. Add the brown sugar and melted butter, then mix until the texture resembles wet sand.
  2. Press the mixture evenly into the bottom and sides of a lined springform pan. Bake the crust at 350°F for 10 minutes, then set it aside to cool.
  3. Reduce the oven temperature to 300°F. Beat the cream cheese until smooth and creamy. Gradually add the sugar, sour cream, vanilla, and salt, mixing until well combined.
  4. Lightly beat the eggs and fold them in gently to avoid over-aeration. Pour the filling into the crust and spread it evenly. Bake for 40 minutes until just set but slightly jiggly in the center.
  5. While the cheesecake bakes, start the topping. Combine the brown sugar, corn syrup, rum, and butter in a saucepan over medium heat. Bring to a boil, then cook for 2 minutes before removing it from heat to cool slightly.
  6. Whisk together the eggs, cream, and salt, then gradually add this mixture to the syrup. Stir in the chopped pecans.
  7. Carefully spoon the pecan topping over the cheesecake, making sure not to overflow the crust. Return the assembled cheesecake to the oven and bake for an additional 50 minutes.
  8. The edges should be golden brown. Cool the cheesecake completely before chilling it in the refrigerator for at least 4 hours, though overnight is even better.

Notes

  • Cool Down the Syrup: Don’t pour hot syrup onto the cheesecake. It’ll seep into the filling and ruin the texture.
  • Pre-Slice Pecans: For easier prep, use pre-chopped pecans for the topping.
  • Freeze Before Slicing: Pop the cheesecake in the freezer for about 1-2 hours before cutting it. It makes for neat, clean slices.
  • Don’t Overbake: The center should still jiggle slightly after baking. Overbaking leads to a dry texture.