Description
A delightful dessert combining the creamy texture of cheesecake with the rich flavors of pecans and caramel.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 cup finely processed pecans
- 1/4 cup light brown sugar
- 8 tablespoons unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1 cup light brown sugar
- 2/3 cup dark corn syrup
- 1 tablespoon dark rum (optional)
- 1/4 cup unsalted butter
- 3 large eggs
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 2 1/2 cups roughly chopped pecans
Instructions
- Preheat your oven to 350°F (177°C). Line a 9-inch springform pan with parchment paper and lightly spray it with nonstick spray. Wrap the outside of the pan with foil to prevent leaks.
- For the crust, mix the graham cracker crumbs, finely processed pecans, brown sugar, and melted butter in a bowl. Press this mixture firmly into the bottom and sides of the pan. Bake for 10 minutes and let it cool.
- Lower the oven temperature to 300°F (150°C). In a large bowl, beat the cream cheese with an electric mixer until it’s smooth. Add the sugar, sour cream, vanilla, and salt; mix until well combined. Gently fold in the lightly whisked eggs. Pour this filling into the cooled crust and smooth the top. Bake for 40 minutes.
- For the topping, combine the brown sugar, corn syrup, rum (if using), and butter in a saucepan. Cook over medium heat until it boils. Boil for 2 minutes, then let it cool. In another bowl, whisk the eggs, heavy cream, and salt together. Combine this with the cooled syrup and stir in the chopped pecans. Pour the topping over the cheesecake.
- Bake for another 40-50 minutes until the topping is golden brown. Cool at room temperature, then refrigerate for at least 4 hours or overnight. Carefully remove the springform pan. For clean slices, freeze for 1-2 hours before cutting. Let it return to room temperature before serving.
Notes
Ensure cream cheese and sour cream are at room temperature for a smooth texture. Use a warm knife for clean slices.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
Keywords: pecan pie, cheesecake, dessert, American, special occasion