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Pecan pie cheesecake with a graham cracker crust, creamy cheesecake layer, and glossy pecan topping.

Pecan Pie Cheesecake with Graham Cracker Crust

Pecan pie cheesecake combines buttery graham cracker crust, creamy cheesecake filling, and a rich pecan topping for a Southern-inspired dessert.
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Prep Time 40 minutes
Cook Time 1 hour 40 minutes
Chill Time 4 hours
Total Time 6 hours 20 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the crust:
  • 2 cups graham cracker crumbs 272 g, approximately 18 whole crackers
  • 1 cup pecans 100 g, finely processed
  • 1/4 cup light brown sugar 55 g, firmly packed
  • 8 tablespoons unsalted butter melted
For the filling:
  • 16 ounces cream cheese 452 g, brought to room temperature
  • 1/2 cup granulated sugar 100 g
  • 1/2 cup sour cream 114 g, room temperature
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs room temperature, lightly whisked
For the topping:
  • 1 cup light brown sugar 220 g, firmly packed
  • 2/3 cup dark corn syrup 227 g
  • 1 tablespoon dark rum
  • 1/4 cup unsalted butter 56 g
  • 3 large eggs
  • 1/4 cup heavy cream 60 ml
  • 1/4 teaspoon salt
  • 2 and 1/2 cups roughly chopped pecans 260 g
To serve:

Method
 

For the crust:
  1. Position the oven rack centrally, then heat the oven to 350°F (175°C). Line the bottom and sides of a 9-inch springform pan with parchment or foil. Spray lightly with nonstick coating. Wrap the pan's exterior bottom with foil and put aside.
  2. Mix graham cracker crumbs, ground pecans, brown sugar, and melted butter until uniform. Press the mixture firmly into the bottom and along the sides of the prepared pan, reaching at least 3/4 up the sides to accommodate the filling and topping.
  3. Bake for 10 minutes. Let it cool before making the filling.
For the filling:
  1. Reduce the oven temperature to 300°F (150°C).
  2. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth, about 1 minute.
  3. Add sugar, sour cream, vanilla, and salt. Mix on medium speed until well combined.
  4. Fold in the eggs gently with a spatula. Pour the filling over the crust and spread evenly.
  5. Bake for 40 minutes. While it bakes, start the topping.
For the topping:
  1. In a medium saucepan, stir together brown sugar, corn syrup, rum, and butter. Heat over medium, stirring constantly, until boiling. Let it boil for 2 more minutes.
  2. Take off heat and cool. In another bowl, whisk eggs, salt, and heavy cream.
  3. After the cheesecake has baked 40 minutes, remove from oven. Carefully mix the egg mixture into the cooled syrup, then fold in the chopped pecans.
  4. Gently spoon the pecan mixture over the cheesecake, making sure the syrup stays below the crust's top edge to avoid leakage and a soggy crust.
  5. Put the cheesecake back in the oven and bake another 40-50 minutes, watching until the topping turns golden brown. If the edges brown too much, cover with foil.
  6. When done, transfer to a wire rack to cool completely. Then cover and refrigerate at least 4 hours.
To serve:
  1. Release the springform pan sides. If stuck, run a butter knife around to loosen. Then lift off the outer ring.
  2. Carefully move the cheesecake to a serving plate. For cleaner slices, freeze for 1-2 hours before cutting.
  3. Use a sharp knife, wiping it clean between cuts. If frozen, let slices sit at room temperature for 30 minutes before serving.