Pecan Pie Cheesecake
A delightful dessert combining creamy cheesecake with the nutty, sweet flavors of pecan pie, perfect for special occasions.
Ingredients
Crust Ingredients
- ½ cup pecans, pulsed into crumbs
- 2 cups graham cracker crumbs
- ⅓ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 8 tablespoons butter, melted
Cheesecake Filling Ingredients
- 3 8-ounce bricks cream cheese, very soft Ensure cream cheese is at room temperature
- ¾ cup full-fat sour cream
- ½ cup dark brown sugar, packed
- ⅔ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1 tablespoon bourbon (optional) Can be omitted
- 2 tablespoons all-purpose flour
Pecan Pie Topping Ingredients
- 6 tablespoons unsalted butter
- ⅔ cup dark brown sugar, packed
- ⅓ cup heavy cream
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 cups pecans, whole or chopped
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon (optional) Can be omitted
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, combine the pecan crumbs, graham cracker crumbs, sugar, cinnamon, and salt.
- Stir in the melted butter until well combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream, dark brown sugar, granulated sugar, cinnamon, and vanilla extract, mixing until well combined.
- Beat in the eggs and egg yolks one at a time, ensuring each is incorporated before adding the next.
- Stir in the flour and optional bourbon until just combined.
- Pour the cheesecake filling into the prepared crust.
- Bake for about 1 hour, or until the center is set but slightly jiggly.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
Pecan Pie Topping
- Melt unsalted butter in a saucepan.
- Stir in dark brown sugar, heavy cream, salt, and cinnamon until combined.
- Add the pecans and cook for a few minutes until heated through.
- Allow the topping to cool slightly, then spoon it over the chilled cheesecake before serving.
Notes
Serve chilled, topped with warm pecan pie topping. Optionally add whipped cream or vanilla ice cream on the side. For best results, make a day in advance.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 33gSaturated Fat: 19gSodium: 310mgFiber: 2gSugar: 30g
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