Pecan Pie Cheesecake

Pecan Pie Cheesecake 


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

For the Cheesecake:

(3) 8-ounces bricks 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

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)


For the Pecan Graham Cracker Crust:

Preheat 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

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 hand held 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 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 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 cake from 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 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.

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