Hey there, dear friends of “Life with Jeviko”! As the cozy charm of autumn finds its way into our homes, our hearts start craving the nostalgic essence of comforting flavors. That’s how I stumbled upon the magnificent fusion of a Pecan Pie Cheesecake – a harmonious blend of two cherished favorites.
Picture a dessert where the creamy decadence of cheesecake marries the heavenly sweetness of a traditional pecan pie. An absolute delight to your taste buds, right? Let’s embark on this mouthwatering journey together. It’s easier than you might think, bringing together two timeless recipes to whip up a showstopper that will be the star at your fall festivities.
Our Pecan Pie Cheesecake gets its charismatic appeal from its robust crust, acting as the savory canvas for the luscious filling and topping, offering an unexpected yet pleasant nutty twist. The cheesecake portion is inspired by my trusted go-to recipe, accommodating a delicious layer of pecan pie on top. The finale of this delectable treat is a sticky, syrupy glaze enriched with a dash of rum (or bourbon, if that’s your preference), promising a sensory feast.
Without further ado, let’s dive into the creation of this marvel!
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours (plus at least 4 hours chilling time)
Ingredients:
For the Crust
- 2 cups graham cracker crumbs (from about 18 whole crackers)
- 1 cup of pecans, finely ground
- ¼ cup of light brown sugar, compactly packed
- ½ cup (or 1 stick) of unsalted butter, melted
For the Cheesecake Filling
- 2 cups (or 16 oz) of cream cheese, softened
- ½ cup of granulated sugar
- ½ cup of sour cream, at room temperature
- 1 tablespoon of vanilla extract
- ¼ teaspoon of salt
- 2 large eggs, lightly beaten and at room temperature
For the Pecan Pie Topping
- 1 cup of light brown sugar, tightly packed
- ⅔ cup of dark corn syrup (try maple syrup or honey for a fun flavor twist)
- 1 tablespoon of dark rum (bourbon or pure vanilla extract can be used too)
- ¼ cup of unsalted butter
- 3 large eggs
- ¼ cup of heavy cream
- ¼ teaspoon of salt
- 2 and ½ cups of pecans, roughly chopped
Instructions
- Step 1: Building the Perfect Crust
- Preheat your oven to 350°F and position the rack in the middle. Prepare a 9-inch springform pan by lining it with lightly greased parchment paper or foil. Don’t forget to wrap the bottom exterior in foil as well.
- Combine the graham cracker crumbs, ground pecans, brown sugar, and melted butter until you achieve a texture resembling wet sand.
- Press this delightful mixture onto the base and up the sides of your pan. Make sure it reaches about ¾ up the sides to accommodate the filling and topping.
- Bake the crust for 10 minutes, then set it aside to cool as you prepare the filling.
- Step 2: Preparing the Creamy Cheesecake Filling
- Lower your oven’s temperature to 300°F.
- In a large mixing bowl, beat the cream cheese until smooth, which should take about a minute.
- Next, gradually blend in the sugar, sour cream, vanilla, and salt. Continue beating until all the ingredients are well combined.
- Fold in the whisked eggs, making sure they’re thoroughly incorporated. Pour this rich mixture over your prepared crust, evening out the filling with a spatula.
- Bake for 40 minutes. Use this baking time to start crafting the pecan pie topping.
- Step 3: Creating the Heavenly Pecan Pie Topping
- In a medium saucepan, combine brown sugar, corn syrup, rum, and butter. Cook over medium heat until the mixture begins to boil, stirring constantly. Let it simmer for an additional 2 minutes.
- Remove the mixture from the heat to cool while the cheesecake continues to bake. In the meantime, whisk together the eggs, salt, and cream, setting it aside.
- Once the cheesecake has baked for 40 minutes, remove it from the oven.
- Gradually whisk the egg mixture into the cooled sugar syrup until thoroughly blended. Stir in the chopped pecans.
- Carefully spoon this divine pecan topping over the cheesecake, ensuring it doesn’t spill over the crust. This helps maintain the crust’s crispness and prevents the springform from sticking.
- Return the cheesecake to the oven and bake for an additional 40-50 minutes, until the top is a beautiful golden brown. If the pecan topping browns too quickly, loosely cover it with foil.
- Once done, let the cheesecake cool on a wire rack, then chill it, covered, in the refrigerator for at least 4 hours before serving.
- Step 4: Serving Your Delicious Creation
- Gently release the sides of the springform pan. If it’s sticking, run a butter knife around the edges.
- Transfer your cheesecake to a serving dish. To get clean slices, freeze the cheesecake for 1-2 hours before cutting.
- Slice the cheesecake with a sharp knife, rinsing it with hot water and drying it after each cut. Allow the slices to sit at room temperature for about 30 minutes before serving. Enjoy every bite!
- This Pecan Pie Cheesecake is the perfect fusion of two classic desserts, guaranteed to warm your heart and satisfy your sweet tooth. So, why not try this recipe? The divine flavors and the joy of making it will be an experience you won’t forget. Happy baking!
Note:
- Always opt for fresh pecans and high-quality cream cheese.
- Bring cream cheese, sour cream, and eggs to room temperature before starting.
- Cover the cheesecake with foil if the pecan topping browns too quickly.
- Chill the cheesecake in the fridge for at least 4 hours before serving.
- For clean slices, freeze the cheesecake for 1-2 hours and use a hot knife to cut.
- Let the cheesecake cool gradually to avoid cracking.
- Feel free to substitute rum with bourbon or add maple syrup for a flavor variation.
