Name: Pecan Pie Cheesecake
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 6 h 15 min
Cuisine: American / Southern
Ingredients: 2 cups (272 g) graham cracker crumbs; 1 cup (100 g) finely ground pecans; 1/4 cup (55 g) packed light brown sugar; 1/2 cup (113 g) unsalted butter, melted; 16 oz (452 g) cream cheese, softened; 1/2 cup (100 g) sugar; 1/2 cup (114 g) sour cream, room temperature; 1 tbsp vanilla extract; 1/4 tsp salt; 2 large eggs, lightly beaten, room temperature; 1 cup (220 g) packed light brown sugar; 2/3 cup (227 g) dark corn syrup; 1 tbsp dark rum (optional); 1/4 cup unsalted butter; 3 large eggs; 1/4 cup (60 ml) heavy cream; 1/4 tsp salt; 2 1/2 cups (260 g) coarsely chopped pecans

Description

A decadent dessert combining creamy cheesecake with a sweet pecan pie topping on a buttery graham-pecan crust, perfect for holidays and special occasions.

Ingredients

Scale

Crust
2 cups (272 g) graham cracker crumbs
1 cup (100 g) finely ground pecans
1/4 cup (55 g) packed light brown sugar
1/2 cup (113 g) unsalted butter, melted

Cheesecake Filling
16 oz (452 g) cream cheese, softened
1/2 cup (100 g) sugar
1/2 cup (114 g) sour cream, room temperature
1 tbsp vanilla extract
1/4 tsp salt
2 large eggs, lightly beaten, room temperature

Pecan Topping
1 cup (220 g) packed light brown sugar
2/3 cup (227 g) dark corn syrup
1 tbsp dark rum (optional)
1/4 cup unsalted butter
3 large eggs
1/4 cup (60 ml) heavy cream
1/4 tsp salt
2 1/2 cups (260 g) coarsely chopped pecans

Instructions

Prepare crust: Preheat oven to 350°F (177°C). Line & grease 9-inch springform pan. Combine crust ingredients, press into pan sides & bottom. Bake 10 mins, cool.

Lower oven to 300°F (149°C).

Make filling: Beat cream cheese, add sugar, sour cream, vanilla, salt, mix. Stir in eggs gently. Pour into crust, smooth.

Bake cheesecake: 40 minutes.

Prepare topping: Boil brown sugar, corn syrup, rum (optional), butter; cool slightly. Whisk eggs, cream, salt; mix gradually. Stir in pecans.

Add topping: Spoon topping over cheesecake below crust edge.

Bake 40–50 minutes till golden & set. Cover edges if browning too fast.

Cool & chill: Cool fully, refrigerate at least 4 hours or overnight.

Notes

Press crust firmly.
Avoid overmixing filling.
Use rimmed pan to catch leaks.
Toast pecans for flavor.
Chill thoroughly for clean slices.

Prep Time: 25
Cook Time: 90
Category: Dessert
Method: Baking
Cuisine: American / Southern

Nutrition

Serving Size: 1 slice (1/12 recipe)
Calories: 580
Sugar: 38 g
Sodium: 240 mg
Fat: 39 g
Saturated Fat: 17 g
Unsaturated Fat: 18 g
Carbohydrates: 49 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 145 mg

Keywords: pecan pie cheesecake, holiday dessert, thanksgiving cheesecake, caramel pecan topping, southern pecan cheesecake