Description
Pecan pie cheesecake blends two classic desserts into one irresistible treat. Rich layers of creamy cheesecake and caramelized pecans create a Southern-inspired indulgence you’ll crave again and again.
Ingredients
Scale
- 16 oz (452 g) cream cheese, room temperature
- 2 cups (272 g) graham cracker crumbs, approximately 18 whole crackers
- 2 1/2 cups (260 g) pecans, roughly chopped
- 1 cup (220 g) light brown sugar, firmly packed
- 1 cup (100 g) pecans, finely processed
- 3 large eggs
- 2 large eggs, room temperature, lightly whisked
- 1 cup (100 g) granulated sugar
- 1 cup (227 g) dark corn syrup
- 1/2 cup (114 g) sour cream, room temperature
- 1/4 cup (60 ml) heavy cream
- 1/4 cup (55 g) light brown sugar, firmly packed
- 1/4 cup (56 g) unsalted butter
- 8 tbsps unsalted butter, melted
- 1 tbsp vanilla extract
- 1 tbsp dark rum
- 1/4 tsp salt
- 1/4 tsp salt
Instructions
- Position the oven rack in the center and preheat to 350°F. Prepare a 9-inch springform pan by lining with parchment paper, applying nonstick spray, and wrapping the exterior base with foil.
- Blend graham cracker crumbs, ground pecans, brown sugar, and melted butter into a consistent mixture. Press firmly into the pan, covering at least ¾ of the sides.
- Bake the crust for 10 minutes, then allow to cool completely.
- Reduce oven temperature to 300°F.
- Using an electric mixer, cream the cream cheese until smooth and silky.
- Incorporate sugar, sour cream, vanilla extract, and salt, mixing until fully integrated.
- Gently fold in eggs using a spatula, then pour the mixture into the prepared crust.
- Bake for 40 minutes while preparing the topping.
- In a saucepan, combine brown sugar, corn syrup, rum, and butter. Bring to a boil, stirring continuously for 2 minutes.
- Remove from heat and let cool. Separately, whisk eggs, salt, and heavy cream together.
- After initial baking, remove cheesecake and carefully combine the egg mixture with cooled syrup and chopped pecans.
- Delicately spread the pecan mixture over the cheesecake, ensuring it doesn’t overflow the crust.
- Continue baking for 40-50 minutes until the topping turns golden brown. Cover with foil if edges brown too quickly.
- Transfer to a cooling rack and refrigerate for at least 4 hours.
- Release springform pan sides, using a butter knife to separate if necessary.
- For cleaner slicing, freeze the cheesecake for 1-2 hours before serving.
- Slice with a clean, sharp knife, wiping between cuts to maintain neat portions. Allow frozen slices to rest at room temperature for 30 minutes before serving.
Notes
- Press the graham cracker and pecan mixture firmly and evenly to create a sturdy, uniform base that supports the creamy filling without crumbling.
- Maintain precise oven temperatures to prevent cracking and ensure a smooth, creamy cheesecake texture by avoiding sudden heat changes.
- Pour the pecan syrup carefully to prevent seeping into the crust, which could make the bottom soggy and compromise the dessert’s structural integrity.
- Freeze the cheesecake briefly before cutting to achieve clean, precise slices that showcase the beautiful layers and prevent crumbling.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 505 kcal
- Sugar: 38 g
- Sodium: 120 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 125 mg