Description
A delightful dessert that marries the creamy texture of cheesecake with the sweet crunch of pecan pie, perfect for autumn gatherings.
Ingredients
Scale
- 2 cups graham cracker crumbs (about 18 whole crackers)
- 1 cup pecans (finely ground)
- ¼ cup light brown sugar (packed)
- ½ cup unsalted butter (melted)
- 16 ounces cream cheese (softened)
- ½ cup granulated sugar
- ½ cup sour cream (room temperature)
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 2 large eggs (room temperature, lightly beaten)
- 1 cup light brown sugar (packed)
- ⅔ cup dark corn syrup
- 1 tablespoon dark rum (or non-alcohol substitute like apple juice)
- ¼ cup unsalted butter
- 3 large eggs
- ¼ cup heavy cream
- ¼ teaspoon salt
- 2 ½ cups coarsely chopped pecans
Instructions
- 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.
- 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—ensuring it is at least ¾ of the way up the sides to hold the filling.
- Bake for 10 minutes. Set aside to cool while you prepare the filling.
- Reduce the oven temperature to 300°F.
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium to medium-high speed until smooth and creamy, about 1 minute.
- Add the granulated sugar, sour cream, vanilla, and salt, beating until well combined.
- Gently stir in the eggs using a silicone spatula just until combined. Pour the batter into the prepared crust and spread it evenly with an offset spatula.
- Bake for 40 minutes. While the cheesecake is baking, prepare the topping.
- In a medium saucepan, combine brown sugar, corn syrup, non-alcohol substitute (such as apple juice), and butter. Cook over medium heat until it comes to a boil, stirring constantly. Allow to boil for 2 minutes.
- Remove from heat and let cool while the cheesecake finishes baking. Meanwhile, whisk the eggs, salt, and cream together; set aside.
- Once the cheesecake has baked for 40 minutes, remove it from the oven and slowly whisk the egg mixture with the cooled sugar syrup until well combined. Stir in the coarsely chopped pecans.
- Gently spoon the pecan topping over the cheesecake, being careful to keep it below the crust edge to prevent sogginess.
- Return the cheesecake to the oven for an additional 40-50 minutes, until the top is golden brown and crisp. If the edges of the topping are browning too quickly, cover with foil.
- Transfer to a wire rack and allow to cool completely. Once cooled, cover and refrigerate for at least 240 minutes before serving.
- Loosen the sides of the springform pan slowly. If it seems stuck, run a butter knife around the edges to help release it.
- Once free, lift the outer ring of the pan off. Transfer the cheesecake carefully onto a serving platter.
- If you’ve frozen the cheesecake for firm slices, let it sit at room temperature for 30 minutes to soften slightly before slicing.
- For clean slices, run a sharp knife under hot water, dry it, and cut, rinsing in between slices.
Notes
This cheesecake can be made in advance and stored in the refrigerator. For best results, allow it to cool completely before slicing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 34g
- Sodium: 290mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg