If you love pecan pie, you HAVE to try Pecan Pie Cheesecake! Featuring a crunchy pecan crust, creamy brown sugar cheesecake filling, and gooey pecan pie topping, this is the ultimate holiday dessert! This crowd-pleasing dessert will leave your friends and family hailing you as a baking genius!

Pecan Pie Cheesecake Recipe

September is finally here! Are you savoring every last second of summer? Or are you like so SO so ready for Fall? I’m currently burning pumpkin spice candles, shopping for sweaters, and eating a slice of pecan cheesecake. So I think you know what team I’m on! #TeamFallForever

Whether you’re mourning the end of Summer or celebrating the beginning of Fall, you can take comfort in knowing this tasty pecan pie cheesecake is here for you! It’s a total showstopper! And if you’re a pecan lover like me, it’s sure to become one of your all-time favorite desserts! I hosted a ‘Christmas in July’ party earlier in the Summer, and out of the 10 desserts I served, this was the one people couldn’t stop talking about!!! So it’s a great conversation piece, too!

Texture-wise, I knew I wanted the base of this pecan pie cheesecake to be a combination of my New York-Style Cheesecake and my Extra Rich and Creamy Cheesecake. So basically, I wanted it to be creamy and smooth, but on the denser side. To achieve that, I used the classic combination of full-fat cream cheese and sour cream but eliminated heavy cream, which is also typically used. The results? A super creamy cheesecake that’s dense enough to support all this gooey pecan pie filling ↓

So what makes this a pecan pie cheesecake and not just a cheesecake with pecans? Quite a few things! Starting with the crust, which featured crushed pecans and a dash of cinnamon. Then we have our creamy cheesecake filling, which is made with brown sugar, plenty of vanilla, a touch of cinnamon, and a glug of bourbon. You can omit the bourbon if you’re out or don’t enjoy spiked desserts! And finally – and most importantly – we have the gooey pecan pie topping! Which is added last, so that the gooey caramel sauce remains soft and drippy and so delicious! If you prefer a firm topping or want to make this in advance, simply chill for a few hours after topping!

Pecan Pie Cheesecake

you love pecan pie, you HAVE to try Pecan Pie Cheesecake! Featuring a crunchy pecan crust, creamy brown sugar cheesecake filling, and gooey pecan pie topping, this is the ultimate holiday dessert! This crowd-pleasing dessert will leave your friends and family hailing you as a baking genius!

Ingredients 

For the Pecan Graham Cracker Crust:

• 1/2 cup pecans, pulsed into crumbs
• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 8 tablespoons butter, melted

Baked Chicken Thighs

For the Cheesecake:

• (3) 8-ounces bricks of cream cheese, very soft
• 3/4 cup full-fat sour cream
• 1/2 cup dark brown sugar, packed
• 2/3 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 2 teaspoons pure vanilla extract
• 3 large eggs + 2 egg yolks, at room temperature
• 1 Tablespoon bourbon (optional)
• 2 tablespoons all-purpose flour

Baked Donuts Recipe

For the Pecan Pie Topping:

• 6 Tablespoons unsalted butter
• 2/3 cup dark brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/3 cup heavy cream
• 1/4 teaspoon salt
• 2 cups pecans, whole or chopped
• 1 teaspoon vanilla extract
• 1 Tablespoon bourbon (optional)

Instructions 

For the Pecan Graham Cracker Crust:

• Preheat the oven to 350 degrees (F). 
• Wrap the bottom and sides of a 9″ springform pan with heavy-duty tinfoil. I recommend doing several diligent layers here to ensure no water creeps through when you place the pan in the water bath. Lightly spray the pan with non-stick spray, then set aside.
• Place pecans in the body of a blender or food processor, and pulse until the nuts have been completely pulsed to fine crumbs.
• In a large bowl combine the pecan crumbs, graham cracker crumbs, sugar, cinnamon and salt. Add in the melted butter and, using a rubber spatula, stir well to combine.
• Pour crust into prepared pan. Firmly pat the mixture into the prepared pan, working it from the center and up the sides. 
• Bake for 10 minutes. Place crust on a cooling rack while you prepare the filling.
• Reduce oven temperature to 325 degrees (F). 

For the Cheesecake:

• In the body of a high-power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a handheld mixer, beat the softened cream cheese and sour cream until completely smooth.
• Add in both sugars, ground cinnamon, and vanilla and beat on medium speed, just until smooth, scraping down the sides and bottom of the bowl as needed.
• Reduce to low speed and add in the eggs and yolks and beat until just combined.
• Turn the mixer off and, using a rubber spatula, fold in the bourbon. Then fold in the flour, mixing just until combined.
• Pour filling on top of the partially baked crust. Using a rubber spatula, smooth the top.
• Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath and will help ensure your cheesecake comes out crack free.
• Carefully place the pan in the oven and bake for 1 hour and 10 minutes. Turn the oven off and let the cheesecake sit, undisturbed, for 30 minutes, inside the oven, with the door shut. The cheesecake should be still slightly wiggly. 
• Remove the cake from the oven and gently run a knife very around the edge of the cake. Place the cheesecake on a cooling rack and cool completely, then loosely cover the pan with saran wrap and chill for at least 8 hours.
• Cheesecake will keep, covered in the fridge, for 5 days. Cheesecake may be frozen for 2 months. Thaw overnight before slicing. 

For the Pecan Pie Topping:

• In a large skillet over low heat, melt the butter. Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and the mixture is bubbling about 2 minutes.
• Add in the cinnamon, heavy cream, and salt and whisk to combine. Add in the pecans and, using a rubber spatula, fold them into the liquid mixture until they’re completely coated. Remove from heat and stir in the vanilla and bourbon.
• Cool for 10 minutes, then scrape the mixture on top of the cheesecake. Slice and Serve.

NOTES

• Pecan Pie Topping can be made, and kept at room temperature, up to an hour in advance. I don’t recommend refrigerating the topping, as it will solidify. 

MOSCATO PUNCH