Pecan Pie Cheesecake

If you can't decide between Cheesecake and Pecan Pie this holiday season then this recipe is for you! This Pecan Pie Cheesecake has a pecan graham cracker crust, a super creamy rich cheesecake center, and is topped with a bourbon pecan pie topping. This Pecan Pie Cheesecake is super creamy, nutty and gooey. It takes like the perfect harmony of both pecan pie and cheesecake.

This cake is the ultimate Thanksgiving dessert. It not only will impress everyone but it will satify all your guests; those who are craving cheesecake and those who are craving pie! If you are looking for more options for your thanksgiving dessrt table you might want to check these out:

Maple Pecan Shortbread Bars

Apple Galette with Puff Pastry

Chocolate Caramel Macadamia Nut Pie

PECAN PIE CHEESECAKE STEP BY STEP INSTRUCTIONS

Crust

1. In a food processor blend your pecans until finely chopped (like flour). Set aside. Then blend your graham crackers until also finely chopped.
2. In a small bowl combine your pecans, brown sugar, salt, and graham crackers and mix until combined. Add your melted butter and mix until combined.
3. In the bottom of a spring form pan, place your crust mixture and evenly press it into the bottom (not up the sides).
4. Bake crust at 325 degrees for 10 minutes
5. Take out and let cool

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Cheesecake

1.In the bowl of a stand mixer (using the beater attachment) whip your cream cheese on high until soft and airy.

2. Switch to the whisk attachment and add scrape down your cream cheese off the sides of your bowl. Add your sour cream, eggs, vanilla, sugar. whisk on medium and then high until combined and smooth.

3. Line the outside of your spring form pan with aluminum foil. Pour cheesecake mixture on top of your crust. Tap your pan on the counter about 5 times to let some of the air bubbles rise.

4. Place your pan in a water bather. To do so, Place your spring form pan into a larger baking dish and then fill the baking dish with boiling water.

5. Bake your cake at 325 degrees for 1 hour and 30 minutes - 1 hour and 45 minutes. The time can vary, you want to make sure your cake is NOT jiggly throughout but only SLIGHTLY jiggly in the very center. If you are past the bake time but your cake is still too jiggly then keep on baking. If the top starts to get too brown you can gently cover it with a sheet of aluminum foil.

6. Once done, take it out and let it rest at room temperature for at least 1 hour. Then place it in the fridge and let it rest for at least 4 hours or overnight.

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Bourbon Pecan Pie Topping

1. In a medium sauce pan, add your butter and sugar and heat on medium low heat until butter is melted and sugar is dissolved. Then raise the heat to medium heat while constantly stiring your mixture. You want to keep cooking your mixture until it is light brown in color and bubbling. This should take about 10 minutes. DO NOT stop stiring during this time or your mixture will burn.
2. Once ready, remove from heat and quickly add your bourbon. Immediately start whisking rigorously, until mixture is smooth. Then Put back on medium heat and cook/ mix for another 2 minutes to cook off the alcohol and to bring mixture back to a light boil.
3. Remove from heat again and quickly add your heavy cream while stiring rigorously, until mixture is smooth. keep off of heat.
4. Add your corn syrup and salt and mix until combined. Then fold in ½ cup of pecans (set aside the other ¼ cup)
5. Let your pecan mixture cool to room temperature for about 1 hour. Then place in fridge and let cool for at least another 2 hours.
6. Once cheesecake and pecan pie top is fully cooled it is time to assemble. Take your cake out of the spring form pan and place on plate or serving platter. Pour your pecan pie mixture on top of cake and slightly smooth out with knife. Then sprinkle on top the remaining ¼ cup of pecans.
7. Serve and enjoy!

PECAN PIE CHEESECAKE KEY INGREDIENTS AND SUBSTITUTIONS

Cream Cheese. Cream Cheese is the base of my cheesecake. It provides a classic creamy base!

Pecans. My favorite fall nut is Pecans and they are key in making this taste like pecan pie. There are pecans in the top but also in the crust! You could of course replace this with other nuts if you desire such as walnuts or hazelnuts

Graham Crackers. This cake has a pecan crust! it combines ground pecans and graham crackers. it adds a classic cookie base.

Sour Cream. I add sour cream to my cheesecake for a smooth texture.

Butter. There is butter in the crust and in the top. It makes for a buttery crust and a caramel like gooey topping.

Bourbon. I love bourbon! I think it adds a depth of flavor behind all the sweetness. But you could of course just leave this out and replace that with an equivalent amount of heavy cream.

Corn Syrup. This really thickens the pecan pie topping giving you a gooey pecan pie taste and feel.

Flaky Sea Salt. This adds a perfect salty undertone that cuts the sweetness! Flaky sea salt is not the same as regular sea salt. if you do not have this you can use regular sea salt but only use half the amount because it has more sodium to it and is not as mild.

BAKING TIPS

1. Use a Water Bath. This is a key part in baking a cheesecake. The steam will fill the oven and keep your cake moist and from cracking.

2. Wrap your spring form pan in aluminum foil. This helps prevent water from seeping into your pan.

3. Once you fill you spring form pan with cheesecake batter, tap your pan on the table 5- 10 times. This helps bring any air bubbles to the surface, so you don't get bubbles on your cake.

FAQ

1. Do I need to use the bourbon? No, if bourbon or alcohol is not your thing then of course leave it out. I would replace it with more heavy cream
2. Does the Alcohol cook out? Mostly yes, after you add the bourbon you cook the mixture for another few minutes so some of it does cook out. But if you are serving this to kids or someone who is pregnant/ can not drink alcohol then I would recommend leaving it out just to be safe because there is no way to know for sure that it is all cooked out.
3. how do i know if it is done? This is so important and can be tricky. Cheesecake is so sensitive and cook time varies so much. The time is more of ball park but the true test is to giggle it. Move the pan slightly to see if your cake is still giggly. If the majority of the cake is still giggling/ moving then it is NOT done. You want to wait for only the VERY center of the cake to be slightly giggling and the rest to be stiff. So if your time is up and the cake is still too giggly then keep baking. I don't care if it need 2 hours. Just keep an eye on it and maybe even place a sheet of parchment paper loosely on the top so it doesn't get too dark.

STORING AND FREEZING

To store, wrap your cake with plastic wrap and place in the fridge. This should keep for about 3 days.

To Freeze wrap each slice in plastic wrap and place in an air tight container and then in the freezer. This should keep for 3 months.

Lastly, if you try out this recipe, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!