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Pecan Pie Cheesecake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
510 minutes
Indulgent pecan pie cheesecake with nutty crust and crunchy pecan topping - a must-have holiday treat!
Ingredients:
  • 1.5 cups crushed graham crackers
  • 0.25 cup finely chopped toasted pecans
  • 0.25 cup granulated sugar
  • 0.125 teaspoon kosher salt
  • 5 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 2 cups packed light brown sugar
  • 3 large eggs, at room temperature
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon ground cinnamon
  • 0.5 cup packed light brown sugar
  • 1 tablespoon water
  • 4 tablespoons unsalted butter
  • 0.5 cup heavy cream
  • 1 tablespoon dark rum
  • 0.5 teaspoon vanilla extract
  • 1.75 cups coarsely chopped toasted pecans
Instructions:
  • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with cooking spray, line the bottom with parchment paper, and wrap the outside with heavy-duty aluminum foil. In a bowl, mix graham cracker crumbs, pecans, sugar, cinnamon, and salt for the crust. Stir in melted butter until it resembles wet sand.
  • Evenly press the crumb mixture into the prepared pan, using a flat-bottomed measuring cup or your fingers to ensure it covers the bottom and sides.
  • Bake in the preheated oven on the center rack until golden and aromatic, for about 10 minutes. Then, cool on a wire rack for 15 minutes. Lower the oven temperature to 325°F (165°C) and move the rack to the lower third position.
  • In a food processor, blend cream cheese and brown sugar until smooth, about 45 seconds. Add eggs one at a time, pulsing once after each addition. Mix in sour cream, flour, vanilla, cinnamon, and salt until combined, pulsing 2 to 3 times. Pour the batter into the cooled crust.
  • Place in a preheated 325°F (165°C) oven on the lower rack until the center slightly jiggles, for 45 to 50 minutes. After baking, turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. Remove from oven, gently release the crust by running a knife along the edges, and discard the foil. Cover with plastic wrap, chill for at least 6 hours, or preferably overnight before serving.
  • In a medium nonstick saucepan over low heat, evenly spread sugar and cook without stirring until warm, about 2 minutes. Pour in water and stir continuously until sugar is fully melted, about 45 seconds. Add butter and stir constantly until fully melted and combined, about 30 seconds.
  • Turn up the heat to medium. Pour in heavy cream, rum, cinnamon, and vanilla. Stir constantly until the mixture is well combined and slightly thick, which should take about 2 minutes. Toss in the pecans, ensuring they are evenly coated. Take the pan off the heat. Let it cool to room temperature and thicken for around 30 minutes.
  • Take the cheesecake out of the refrigerator, gently detach it from the springform pan, and transfer it to a serving platter. Top it with the chilled pecan pie topping. Serve right away or let the cheesecake sit for 15 minutes to soften before serving.

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