Pecan Pie Cheesecake

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I was seriously in heaven when I tried this the first time. Those that know me, know that pecan pie is an essential at our house. They also know that cheesecake is mandatory for me and my sweet tooth.

The two together? WOW! It is the perfect combination. A creamy cheesecake covered in authentic pecan pie filling. For my family, fall signals all good desserts such as pumpkin and especially pecan.

This recipe is unique in the sense that there is a lot of crust to hold all the creamy and tasty topping for this delicious dessert.

But, I also added some ground and chopped pecans into the crust mix. There is pecan flavor from bottom to top!

Frequently Asked Questions:

            Do I have to use Rum?

Certainly not! You could use bourbon, or if you want alcohol free, use vanilla extract or just a rum flavoring.

            Can I use a cookie crust?

I have not tried any other crust than the graham cracker crust, however, I would like to try the pecan sandies cookies. I would think any cookie mixed with ground pecans would taste terrific.

            How do I store this pie?

This pie would need to be kept in the refrigerator when you are not serving it. The pie will sit in the refrigerator nicely for up to 3 days. You could also freeze the pie, as long as it is covered in an airtight container. The pie will last for up to 4 months in the freezer.

What do you need to make Pecan Pie Cheesecake

Crust

            18 graham crackers crumbed to about 2 cups

            1 cup finely ground pecans

            ¼ cup light brown sugar

            ½ cup butter, unsalted and melted

Filling

            16 ounces cream cheese, softened

            ½ cup granulated sugar

            ¼ tsp salt

            1 tbsp vanilla extract

            ½ cup sour cream, at room temperature

            2 large eggs, room temperature

Topping

            1 cup light brown sugar, packed

            ⅔ cup dark corn syrup

            1 tbsp dark rum, you can use rum flavor extract

            ¼ cup butter, unsalted

            3 eggs

            ¼ cup heavy cream

            ¼ tsp salt

            2 ½ cups of roughly chopped pecans

How to make Pecan Pie Cheesecake

Make the crust first, place the oven rack in the middle of the oven, and preheat the oven to 350*

Line the bottom and the sides of a springform pan with parchment paper

Lightly spray with a nonstick spray

Line the outer edges on the bottom with aluminum foil, set pan to the side

In a bowl combine the graham crackers, the ground pecans, melted butter and the brown sugar together

a)

b)

c)

d)

Press the crumb mixture on the bottom and insides of the pan, it should go up the sides almost fully

Bake for 10 minutes, then set to the side and let cool while the filling is mad

For the filling, lower the oven temperature to 300*

In a large mixing bowl beat together the granulated sugar and the cream cheese

a)

b)

Add in the sour cream, vanilla and the salt, Beat again to blend until smooth

Scramble the eggs in a separate bowl, then gently fold into the cream cheese mix

Pour the mixture into the pan and spread evenly

a)

b)

Bake for 40 minutes

When you put the cheesecake into the oven, begin to work on the topping next

Combine the corn syrup, brown sugar, rum (or vanilla) and butter in a saucepan

a)

b)

c)

d)

Cook over medium heat, stirring constantly until the mix boils

When it begins to boil, cook for another two minutes.

Remove from the heat and set to the side to cool, while the cheesecake finished the baking time

After 40 minutes, remove the cheesecake from the oven

Using a whisk, slowly mix the eggs into the cooled sugar syrup, until it is well combined and then stir in the chopped pecans

Very carefully, spoon the pecan mixture over the cheesecake, try to not use the syrup portion, just the pecans

Then spoon the syrup over the pecans, avoid getting too close to the edge, the syrup will drip down and make the crust soggy

Return the cheesecake to the oven to bake for another 40 minutes

If the pecans are browning too quickly, cover the top with foil

Remove from the oven and set it on a wire rack to begin cooling

Cool on the wire rack completely

Cover and refrigerate for 4 hours before serving

To serve, loosen the sides of the springform pan, use a butter knife to be sure the cheesecake is free from the sides of the pan

Lift the side away in a straight up movement

Carefully move the cheesecake to a serving plate

Place the cheesecake in the freezer for 1 to 2 hours before slicing

To slice, run the knife under hot water and then dry the blade to prevent water from getting on the cheesecake. If you did freeze the cheesecake, let it sit on the counter for 30 minutes before slicing

Enjoy!

YUM!