Description
This pecan pie cheesecake recipe blends the creamy texture of a rich cheesecake with the nutty, gooey sweetness of pecan pie. Perfect for holidays or any time you want a show-stopping dessert.
Ingredients
For the crust:
2 cups (272 g) graham cracker crumbs
1 cup (100 g) pecans, finely ground
¼ cup (55 g) light brown sugar, packed
½ cup (113 g) unsalted butter, melted
For the filling:
16 oz (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
1 tablespoon Lyre’s Dark Cane Spirit (or vanilla extract)
¼ cup unsalted butter
3 large eggs
¼ cup (60 ml) heavy cream
¼ teaspoon salt
2 ½ cups (260 g) coarsely chopped pecans
Instructions
1. Preheat oven to 350°F and line a 9-inch springform pan with parchment paper. Wrap the bottom in foil and spray the inside lightly with nonstick spray.
2. Mix graham cracker crumbs, ground pecans, brown sugar, and melted butter until it resembles wet sand. Press into the bottom and sides of the pan (¾ up the sides). Bake for 10 minutes, then let cool.
3. Lower oven temperature to 300°F. In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, vanilla, and salt. Mix until well combined. Gently fold in eggs.
4. Pour cheesecake filling into the cooled crust and smooth the top. Bake for 40 minutes.
5. While baking, make the topping. In a saucepan, combine brown sugar, corn syrup, and butter. Bring to a boil, stir constantly, and cook for 2 minutes. Let cool slightly.
6. In a bowl, whisk eggs, salt, and heavy cream. Slowly whisk into the cooled syrup. Stir in chopped pecans.
7. Remove cheesecake from oven. Gently spoon pecan topping over the cheesecake, spreading pecans first, then pouring just enough syrup to fill to crust level.
8. Return to oven and bake for another 40–50 minutes until the topping is golden brown. Cover with foil if edges brown too much.
9. Cool completely on a wire rack, then refrigerate for at least 4 hours before serving.
10. To slice, freeze for 1–2 hours, then warm a sharp knife under hot water and wipe clean between each cut.
11. Let slices sit at room temperature for 30 minutes before serving if previously frozen.
Notes
You can substitute dark corn syrup with maple syrup or honey, though flavor will change.
Use vanilla extract instead of Lyre’s Dark Cane Spirit for an alcohol-free version.
Make sure the crust goes at least ¾ up the sides to hold the filling and topping.
Store in the refrigerator for up to 4 days or freeze slices for up to 2 months.
- Prep Time: 40 minutes
- Cook Time: 1 hour 40 minutes
- Category: Pie
- Method: Baking
- Cuisine: American