Go Back
–+ servings

Pecan Pie Cheesecake

A creamy rich cheesecake with a pecan crust and a bourbon pecan pie topping.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 hour 20 minutes
Cook Time 1 hour 40 minutes
Chilling Time 5 hours
Servings 8

Ingredients
  

Pecan Crust

  • 1 cup pecans
  • ¼ cup brown sugar
  • ½ cup butter (melted)
  • ½ teaspoon salt
  • 9 graham crackers

Cheesecake

  • 32 oz cream cheese (4 packages)
  • 1 cup sour cream
  • 4 eggs
  • 1 tablespoon vanilla
  • 1 cup sugar

Bourbon Pecan Pie Top

  • 1 cup sugar
  • ½ cup butter
  • 3 tablespoon bourbon
  • ¼ cup heavy cream
  • 3 tbsp corn syrup
  • ¾ cup pecans (lightly chopped)
  • ½ teaspoon flaky sea salt if replacing with regular sea salt only use ¼ tsp

Instructions
 

Pecan Crust

  • In a food processor blend your pecans until finely chopped (like flour). Set aside. Then blend your graham crackers until also finely chopped.
  • 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.
  • In the bottom of a spring form pan, place your crust mixture and evenly press it into the bottom (not up the sides).
  • Bake crust at 325 degrees for 10 minutes
  • Take out and let cool

Cheesecake

  • In the bowl of a stand mixer (using the beater attachment) whip your cream cheese on high until soft and airy.
  • 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.
  • 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.
  • 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.
  • Bake your cake at 350 degrees for 1 hour and 15 minutes - 1 hour and 30 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.
  • 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.

Bourbon Pecan Pie top

  • 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.
  • Once ready, remove from heat and quickly add your bourbon. IMMEDIATLY 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.
  • Remove from heat again and quickly add your heavy cream while stiring rigorously, until mixture is smooth. keep off of heat.
  • Add your corn syrup and salt and mix until combined. Then fold in ½ cup of pecans (set aside the other ¼ cup)
  • 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.
  • 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.
  • Serve and enjoy!
Tried this recipe?Let us know how it was!