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Pecan pie cheesecake recipe

Pecan pie cheesecake recipe
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Pecan pie cheesecake recipe: There is a real pecan pie filling on top of a cheesecake foundation that is creamy, and this is the Pecan Pie Cheesecake

Pecan pie cheesecake recipe

Pecan pie cheesecake recipe

Apple pie cheesecake and pecan pie are the perfect way to welcome the arrival of fall, which has arrived with full force. I can’t think of a finer way to rejoice.

It’s not just any pecan pie, though; I’m referring about a cheesecake that’s made with pecan pie. A cheesecake that is thick and creamy, and it is topped with actual pecan pie filling. Doesn’t that sound just incredible?

Taking two well-known and beloved classics and combining them into a single dish is a delightful approach to make this recipe. Because it has such a delicious flavor, you will want to continue making it throughout the entire season.

Make sure you don’t let this recipe deter you. Although it may appear to be a daunting task due to the large number of ingredients and the number of processes involved in producing the cheesecake, the process is actually not that difficult.


For the crust

  • 2 cups (272 g) graham cracker crumbs, about 18 whole crackers
  • 1 cup (100 g) pecans, finely ground
  • ¼ cup (55 g) light brown sugar, packed
  • 8 tablespoons unsalted butter, melted

For the filling

  • 16 ounces (452 g) cream cheese, softened
  • ½ cup (100 g) granulated sugar
  • ½ cup (114 g) sour cream, room temperature
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 2 large eggs, room temperature, lightly beaten

For the topping

    • 1 cup (220 g) light brown sugar, packed
    • ⅔ cup (227 g) dark corn syrup – SEE NOTE 1
    • 1 tablespoon dark rum – SEE NOTE 2
    • ¼ cup (56 g) unsalted butter
    • 3 large eggs
    • ¼ cup (60 ml) heavy cream
    • ¼ teaspoon salt
    • 2 and ½ cups (260 g) coarsely chopped pecans


Make the crust

  1. Move the oven rack to the middle position and heat the oven to 350°F. Line the inside bottom and sides of a 9-inch springform pan with parchment paper or aluminum foil and spray lightly with nonstick spray. Wrap foil around the outside bottom as well and set aside.
  2. Stir the graham cracker crumbs, ground pecans, brown sugar, and melted butter together until it resembles wet sand. Press the crumb mixture into the bottom and up the sides of the prepared pan. (There’s enough crust to go pretty far up the sides of the pan. You need it to be at least ¾ of the way up so it’s tall enough to hold the filling and topping.)
  3. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the filling

  1. Bring the temperature of the oven down to 300 degrees Fahrenheit.
  2. Cream cheese should be beaten with an electric mixer on medium to medium-high speed for approximately one minute in a big mixing basin. The goal is to achieve a smooth and creamy consistency.
  3. Sugar, sour cream, vanilla extract, and salt should be added. Continue beating at a medium speed until everything is thoroughly blended.
  4. Using a spatula made of silicone, carefully whisk in the eggs until they are completely incorporated. Place the batter into the crust that has been made. To ensure that the batter is distributed uniformly throughout the bottom, use an offset spatula.
  5. Baking time is forty minutes. Following the placement of the cheesecake in the oven, you should start working on the topping.

Make the topping

  1. Brown sugar, corn syrup, rum, and butter should all be mixed together in a saucepan of medium scale. Continue to stir it frequently while it is being cooked over medium heat until it reaches a boil. Maintain the boil for another two minutes.
  2. Once the cheesecake has finished baking, remove it from the heat and allow it to cool. In the meantime, combine the cream, salt, and eggs by whisking them together with a whisk.
  3. It is time to take the cheesecake out of the oven after it has been baked for forty minutes.
  4. Whisk the egg combination with the sugar syrup that has been let to cool until it is completely incorporated. Mix in the pecans that have been chopped.
  5. Add the pecan topping to the cheesecake using a spoon in a gentle manner. (After using a spoon to sprinkle the pecans on top, pour in just enough syrup to completely fill the crust. In the event that the topping is placed on top of the crust, there is a possibility that it will flow down under the crust, resulting in the crust being wet. As a further benefit, it will “glue” the springform together.
  6. Once the cheesecake has been returned to the oven, continue baking it for an additional forty to fifty minutes, or until the top is golden brown and crunchy. During the baking process, cover the pecan topping with aluminum foil if the edges of the topping are browning too quickly.
  7. Place the dish on a wire rack and allow it to cool fully. Before serving, the cheesecake should be covered and placed in the refrigerator for at least four hours.

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