Description
A delightful dessert combining the flavors of pecan pie and cheesecake, perfect for special occasions.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 cup finely processed pecans
- 1/4 cup light brown sugar
- 8 tablespoons unsalted butter
- 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 with nonstick spray. Wrap the outside of the pan with foil to prevent leaks.
- For the crust, mix 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 cream cheese with an electric mixer until smooth. Add sugar, sour cream, vanilla, and salt; mix until well combined. Gently fold in lightly whisked eggs. Pour this filling into the cooled crust and smooth the top. Bake for 40 minutes.
- For the topping, combine 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 cool.
- In another bowl, whisk eggs, heavy cream, and salt together. Combine with the cooled syrup and stir in chopped pecans. Pour 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 return to room temperature before serving.
Notes
Make sure your cream cheese and sour cream are at room temperature for a smoother texture. Don’t overbake the cheesecake; check for a slight jiggle in the center when it’s done.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Keywords: pecan pie, cheesecake, dessert, sweet, holiday recipes