The best of both dessert worlds, this Pecan Pie Cheesecake Recipe is simple and amazing! The best holiday dessert around.
Prep Time20 minutesmins
Cook Time1 hourhr5 minutesmins
8 hourshrs
Total Time9 hourshrs25 minutesmins
Course: Dessert
Cuisine: American
Keyword: cheesecake, pecan pie cheesecake
Servings: 16
Calories: 687kcal
Author: Kellie
Cost: $15
Equipment
springform pan
Ingredients
FOR THE CRUST:
2 cups graham cracker crumbs approximately 12 ounces whole crackers
1/4 cup granulated sugar
5 tablespoons butter melted
1/8 teaspoon kosher salt
FOR THE FILLING:
4 8- ounce blocks cream cheese room temperature
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/8 teaspoon kosher salt
FOR THE TOPPING:
1cup dark brown sugar
¼cup cornstarch
½teaspoon salt
4 egg yolks
⅔cup maple syrupor dark corn syrup
½cup half and halfroom temperature
4tablespoons buttercold
2cups roasted pecanchopped
whole roasted pecanto serve
Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together the graham cracker crumbs, chopped pecans, sugar, butter and salt until clumps begin to form.
Press the crumb mixture into a 9 inch springform pan firmly and evenly across the bottom and halfway up the sides.
Transfer the crust to the oven and bake until set, approximately 10 minutes.
Transfer pan to a wire rack and cool completely. Wrap the bottom and sides of the pan with foil.
Reduce the oven to 325 degrees.
Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes.
Beat in the sugar and vanilla scraping down the sides of the bowl, as needed.
Add the eggs to the cream cheese mixture one at a time, beating well after each addition.
Pour the filling into the crust and set in a deep baking pan.
Transfer the baking pan to the oven and fill with water. Bake for 60-65 minutes or until set but still wobbly in the center.
Remove the cheesecake from the oven and cool on a wire rack.
Make the pecan pie topping by melting the butter, brown sugar and cornstarch in a saucepan over low heat.
Whisk in egg yolks, maple syrup, half and half and salt until smooth. Cook over low heat, stirring occasionally, for 8-10 minutes or until thickened.
Remove from the heat and stir in the butter and remaining bourbon (if using), whisking until smooth.
Fold in the toasted pecans.
Pour the pecan pie topping over the cheesecake and spread evenly over the cheesecake. Decorate with whole pecans, if desired.
Transfer to the refrigerator and chill for 8 hours or overnight.
Remove the springform ring, slice and serve. (Best if served at room temperature since the pecan pie topping is a little harder to cut through when cold.)
Notes
Pecan Pie Cheesecake can be made up to 3 days in advance. Store in the refrigerator wrapped tightly with plastic wrap over the springform pan so the plastic is not touching the top of the cheesecake. (Otherwise, the topping will stick to the plastic.)Allow to come to room temperature before slicing for best results.