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Pecan Pie Cheesecake

Pecan Pie Cheesecake

Cost $15, save $20

Source: Recommended by CookPal

  • 480 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Crust

    • 1 ½ cups crushed graham crackers
    • ¼ cup finely chopped toasted pecans
    • ¼ cup granulated sugar
    • ½ teaspoon ground cinnamon
    • ⅛ teaspoon kosher salt
    • 5 tablespoons unsalted butter, melted

  • Cheesecake Filling

    • 3 (8 ounce) packages cream cheese, softened
    • 2 cups packed light brown sugar
    • 🥚 3 large eggs, at room temperature
    • 3 tablespoons sour cream
    • 2 tablespoons all-purpose flour
    • 1 teaspoon vanilla extract
    • ¼ teaspoon ground cinnamon
    • ⅛ teaspoon kosher salt

  • Pecan Pie Topping

    • ½ cup packed light brown sugar
    • 1 tablespoon water
    • 4 tablespoons unsalted butter
    • ½ cup heavy cream
    • 1 tablespoon dark rum
    • ½ teaspoon ground cinnamon
    • ½ teaspoon vanilla extract
    • 1 ¾ cups coarsely chopped toasted pecans

STEPS

1

Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray, line the bottom with parchment paper, and wrap the outside with heavy-duty aluminum foil.

2

In a bowl, mix graham cracker crumbs, pecans, sugar, cinnamon, and salt for the crust. Stir in melted butter until the mixture resembles wet sand.

3

Press the crust mixture into the bottom and up the sides of the pan. Bake for 10 minutes until lightly browned; cool for 15 minutes. Reduce oven to 325°F (165°C).

4

Prepare the cheesecake filling. Blend cream cheese and brown sugar in a food processor until smooth. Add eggs one at a time, pulsing after each addition. Add sour cream, flour, vanilla, cinnamon, and salt; pulse until combined.

5

Pour the filling into the crust. Bake at 325°F (165°C) until the center jiggles slightly, about 45-50 minutes. Turn off the oven, slightly open the door, and leave the cheesecake inside for 1 hour. Cool and refrigerate for at least 6 hours or overnight.

6

Make the pecan pie topping. In a saucepan over low heat, cook the sugar until warm, about 2 minutes. Add water and stir until dissolved. Stir in butter until melted.

7

Increase the heat to medium, add cream, rum, cinnamon, and vanilla. Cook, stirring, until thickened for about 2 minutes. Stir in pecans and cool to room temperature for 30 minutes.

8

Remove the cheesecake from the pan. Top with the pecan pie topping before serving.

NUTRIENTS

Per 1 serving

🔥

1070

Calories

  • 13
    Protein
  • 95
    Carbs
  • 74
    Fats

💡 Always start with ingredients at room temperature for a smoother cheesecake filling.Wrap the cheesecake pan tightly with foil to prevent water from seeping in if using a water bath.Refrigerating overnight ensures better flavor and stability.Adjust sweetness or spices in the pecan topping to taste.