Pecan #Pie #Cheesecake
Pecan Pie Cheesecake
Fall is officially upon us and I can assume of no higher technique to celebrate than with pecan pie!
But no longer simply any pecan pie, I’m speaking about a pecan pie cheesecake. A wealthy creamy cheesecake topped with actual pecan pie filling. Sounds incredible, doesn’t it?
This recipe is a fun technique to take NULL well-loved classics and combine them into one. It tastes so good, you’ll desire to make all of it season long.
Don’t let this recipe scare you. I recognise there are fairly simply a number of meals and the steps to creating the cheesecake glance overwhelming but it’s actually no longer that complicated.
WHY THIS RECIPE WORKS
There’s fairly a bit of crust! This will assist cling the filling and topping. Plus there are flooring pecans within the crust for additional flavor!!
The batter for this recipe is from my primary cheesecake recipe. I scaled it again some so there might be room for the pecan pie filling on top. It will get baked for over a half-hour earlier than including the topping.
The filling calls for rum but you would bourbon also. Or for those who don’t desire to make use of alcohol, you'll be able to blend in vanilla extract instead. It bakes up gooey and sticky on higher of the cheesecake. It’s perfection!
high perspective view of pecan pie cheesecake with a fork taking a chew out
PECAN PIE CHEESECAKE RECIPE
This cheesecake got rave evaluations with my style testers. It has a creamy filling, crunchy crust, and ooey-gooey pecan pie topping.
I’ve retested the recipe, up to date the process, and made a video with activity photographs to assist you've got success when making it. The largest problem is combating the cheesecake from sticking inner the pan. Even with lining it and spraying it with nonstick spray, the topping seeped down and “glued” the springform together.
I tried so many unique methods of baking it and the similar factor occurred every one single time. The simplest technique to avoid this from occurring is to save away from utilizing all of the syrup with the topping. I’ll move over this in element down below.
PECAN PIE CHEESECAKE INGREDIENTS
While the aspect record is long, most of the meals are utilized in varied components of the recipe. Go forward and degree everything out to save time when setting the recipe together. Also, make certain to deliver all of the chilly meals to room temperature earlier than you start baking.
Graham crackers: You need 2 entire sleeves of graham crackers to make sufficient crumbs for the crust.
Pecans: I used flooring pecans within the crust and chopped pecans within the topping. Make certain the pecans are uncooked and unsalted.
Sugar: Both granulated white sugar and brown sugar are used within the recipe. White sugar is going within the cheesecake filling. Brown sugar is going within the crust and topping. You can use pale or darkish brown sugar.
Butter: Melted unsalted butter holds the crust together. Then butter also is going within the topping.
Cream cheese: Use full-fat brick-style cream cheese for the finest results.
Sour cream: Full-fat sour cream is best. You would possibly use Greek yogurt also but I haven’t examined it.
Vanilla extract: A fantastic natural vanilla extract will supply the finest flavor. It’s used for equally the filling and topping.
Salt: Just a tad for flavor.
Eggs: Eggs are used as binding within the cheesecake layer. They also are introduced to the topping to create a gooey pecan pie filling.
Dark corn syrup: I favor darkish corn syrup but you'll be able to also use maple syrup.
Rum: Rum or bourbon provides so fairly a bit taste to the topping. If you ought to save away from alcohol, you'll be able to apply vanilla instead.
Heavy cream: Heavy cream is introduced to the topping to assist create the rich, gooey texture of pecan pie.
To bake this cheesecake you need:
Springform pan: This recipe will totally fill a 9-inch springform pan.
Electric mixer: You can use the two a stand mixer or hand held electrical mixer to make the cheesecake filling.
The printable recipe card with complete aspect quantities and classes may be discovered on the backside of this post.
HOW TO MAKE PECAN PIE CHEESECAKE?
There are a number of steps to creating pecan pie cheesecake. You ought to first make the crust, then the filling adopted via the topping. It takes time so make certain you propose forward earlier than beginning this recipe.
The Crust – I used a scaled-up model of my ordinary graham cracker crust and introduced flooring pecans. The crust is assembled and baked earlier than the cheesecake filling is added.
The Filling – The filling is set half of my finest cheesecake recipe. It will get baked for about 40 minutes earlier than including the topping.
The Topping – The topping is a from Joy of Baking. It’s the finest pecan pie filling I’ve tried.
STEP 1: MAKE THE CRUST
Start via pulsing the graham crackers and pecans in a meals processor till finely ground. You can proceed to blend the crust within the meals processor or move the flooring crackers and pecans to a blending bowl.
Add brown sugar and melted butter to the flooring graham crackers and pecans. Mix till everything is effectively combined and resembles rainy sand.
process photographs for making graham cracker pie crust
Line the inner backside and facets of a 9-inch springform pan then wrap the backside with tightly with foil.
There is a threat that a few of the topping will seep down underneath the cheesecake and leak out of the pan. Wrapping it'll foil will assist avoid it from spilling within the backside of your oven.
Press the crust tightly into the backside and up the facets of the pan. There’s sufficient crust to work it lovely far up the sides. This will assist cling topping as soon as it’s added.
Bake the crust for 10 minutes then set it apart to cool whereas you make the filling.
STEP 2: MAKE THE CHEESECAKE FILLING
Using the two a stand mixer outfitted with the paddle attachment or a hand held electrical mixer, beat the cream cheese on medium velocity till is mushy and creamy.
Then upload sugar, sour cream, vanilla, and salt. Mix on medium velocity till you've got a lush, creamy consistency. Lightly beat eggs and upload them to the batter. Fold them in gently with a silicone spatula.
I use this technique for including eggs in every one single indeed one of my recipes. It facilitates avoid including additional air which is the foremost trigger of cracks in cheesecakes.
process photographs for making pecan pie cheesecake filling
pecan pie cheesecake filling in a graham cracker crust
Spread the batter evenly into the backside of the keen crust and bake it for 40 minutes. The cheesecake is also simply set sufficient to cling the filling with out collapsing.
Typically, I’d suggest utilizing a water bath for cheesecakes but it’s actually no longer crucial for this one since we're topping it with pecan pie filling.
STEP 3: MAKE THE PECAN PIE TOPPING
Start in this step whereas the cheesecake is baking!
Melt brown sugar, darkish corn syrup, rum, and butter collectively in a medium saucepan. Bring the combination to a boil and permit it to boil for 2 minutes.
Remove from warmth and set apart to cool whereas the cheesecake bakes.
process photographs for making pecan pie topping
After the cheesecake has baked for 40 minutes, take away it from the oven and proceed with the making the topping.
Whisk eggs, heavy cream, and salt collectively in a small bowl or 2-cup measuring cup. Gradually pour the egg combination into the somewhat cooled syrup whereas whisking forever till everything is effectively combined.
Stir within the chopped pecans making certain all of the pecans are coated within the syrup.
Use a huge spoon to softly spoon the topping over the cheesecake.
TIP: Don’t upload all of the syrup! Spoon the pecans on first, then upload simply sufficient syrup to fill the crust. If the syrup is going above the crust, there’s a excessive threat that it'll leak down underneath the crust. This reasons the crust to turn into runny and the syrup will “glue” the springform pan together.
Return the cheesecake to the oven and bake for an extra 50 minutes. The higher ought to glance golden brown and crisp.
Remove the cheesecake from the oven an permit it to cool completely.
overhead view of baked pecan pie cheesecake
Pecan pie cheesecake does needs to be refrigerated for at the least four hours earlier than serving but it’s higher for those who let it relax overnight.
When you're capable to serve it, take away the facets of the pan and move the cheesecake to a serving platter.
To cut the cheesecake, use a pointy knife and run it underneath hot water to warm the blade. Carefully wipe the water off the blade then make a cut within the cheesecake. Repeat this step with every one cut and your slices ought to pop out perfect.
TIP: I also suggest freezing the cheesecake for 1-2 hours earlier than cutting it. Do this for those who have time simply due to the fact a frozen cheesecake slices neater. Then permit the slices to thaw earlier than serving. Thawing will in simple terms take about 30 minutes at room temperature.
closeup of pecan pie cheesecake with a fork taking a chew out
CAN PECAN PIE CHEESECAKE BE FROZEN?
Yes, it actually can. After it has set within the refrigerator, take away the springform pan and wrap the cheesecake tightly with plastic wrap and a layer of aluminum foil.
It may be frozen for as much as 2 months. Thaw the frozen cheesecake overnight within the refrigerator.
TIPS FOR MAKING PECAN PIE CHEESECAKE
As with all cheesecakes, this one wants time for guidance and refrigeration. Plan accordingly.
No water bath is wanted for this recipe. The cheesecake will stay creamy and any cracks that would possibly type is also protected with the topping.
Bake this cheesecake on the center rack.
MORE CHEESECAKE RECIPES YOU’LL LOVE
Strawberry Cheesecake
Pumpkin Cheesecake
Eggnog Cheesecake
NEED MORE BAKING IDEAS? Subscribe to our newsletter and comply with alongside on Facebook, Instagram, and Pinterest for all of the newest updates!
Pecan Pie Cheesecake
PECAN PIE CHEESECAKE
yield: ONE 9-INCH CHEESECAKE prep time: 40 MINUTES prepare dinner time: 1 HOUR 40 MINUTES additional time: four HOURS complete time: 6 HOURS 20 MINUTES
Pecan Pie Cheesecake with actual pecan pie filling on higher of a creamy cheesecake base that is
nestled in a graham cracker crust.
INGREDIENTS
FOR THE CRUST
2 cups (272 g) graham cracker crumbs, about 18 entire crackers
1 cup (100 g) finely flooring pecans
1/4 cup (55 g) pale brown sugar, packed
8 tablespoons unsalted butter, melted
FOR THE FILLING
16 ounces (452 g) cream cheese, softened
1/2 cup (100 g) granulated sugar
1/2 cup (114 g) sour cream, room temperature
1 tablespoon vanilla extract
1/4 teaspoon salt
2 huge eggs, room temperature, evenly beaten
FOR THE TOPPING
1 cup (220 g) pale brown sugar, packed
2/3 cup (227 g) darkish corn syrup SEE NOTE 1
1 tablespoon rum, SEE NOTE 2
1/4 cup (56 g) unsalted butter
3 huge eggs
1/4 cup (60 ml) heavy cream
1/4 teaspoon salt
2 and 1/2 cups (260 g) coarsely chopped pecans
INSTRUCTIONS
MAKE THE CRUST
Move the oven rack to the center role and warmth the oven to 350°F. Line the inner backside and facets of a 9-inch springform pan with parchment paper or aluminum foil and spray evenly with nonstick spray. Wrap foil round the backyard backside as effectively and set aside.
Stir the graham cracker crumbs, flooring pecans, brown sugar, and melted butter collectively till it resembles rainy sand. Press the crumb combination into the backside and up the facets of the keen pan. (There's sufficient crust to move lovely far up the facets of the pan. You need it to be at the least 3/4 of the manner up so it be tall sufficient to cling the filling and topping.)
Bake for 10 minutes. Set apart to cool whereas you make the filling.
MAKE THE FILLING
Reduce the oven temperature to 300ºF.
In a huge blending bowl beat the cream cheese with an electrical mixer on medium to medium-high velocity till mushy and creamy, about 1 minute.
Add the sugar, sour cream, vanilla, and salt. Beat on medium velocity till effectively combined.
Using a silicone spatula, gently stir within the eggs simply till combined. Pour the batter into the keen crust. Use an offset spatula to unfold the batter evenly into the bottom.
Bake for 40 minutes. Once the cheesecake is going into the oven, start running on the topping.
MAKE THE TOPPING
Combine the brown sugar, corn syrup, rum, and butter in a medium saucepan. Cook over medium warmth till it reaches a boil, stirring constantly. Continue to boil for 2 minutes.
Remove from warmth and let cool whereas the cheesecake is baking. Meanwhile, whisk the eggs, salt, and cream together; set aside.
Once the cheesecake has baked for 40 minutes, take away it from the oven.
Slowly whisk the egg combination with the cooled sugar syrup till effectively combined. Stir within the chopped pecans.
Gently spoon the pecan topping over the cheesecake. (Spoon the pecans over then upload simply sufficient of the syrup to fill the crust. If the topping is going above the crust, there is a threat it'll leak down underneath the crust and make the crust soggy. It may even "glue" the springform together.)
Return the cheesecake to the oven and bake for one other 40-50 minutes, till the higher is golden brown and crisp. (If the rims of the pecan topping are over-browning throughout baking, conceal with foil.)
Transfer to a wire rack and funky completely. Cover the cheesecake and refrigerate for at the least four hours earlier than serving.
TO SERVE
Slowly loosen the facets of the springform pan. (Hopefully, the topping hasn't run down and fixed the pan together.) If the facets appear stuck, gently run a butter knife round the rims of the cheesecake to loosen it and press the backside of the pan upwards. Once the facets and backside of the pan are unfastened of every other, lift the outer ring of the pan to take away it.
Carefully move the cheesecake to a serving platter. I suggest freezing the cheesecake for 1-2 hours earlier than slicing. This makes it simpler to get neat slices.
Run a pointy knife underneath hot water and intently dry the blade. Make a cut within the cheesecake. Repeat with rinsing the blade underneath hot water, intently dry it, and make the subsequent cut. Do this for every one slice.
If you iced over the cheesecake earlier than slicing, let the slices sit at room temperature for 30 minutes earlier than serving.
MAKE AHEAD TIP
The baked and chilled cheesecake will maintain for as much as four days protected tightly and kept within the refrigerator.
Pecan pie cheesecake will maintain for as much as 2 months protected tightly and kept within the freezer. Slice whereas frozen then permit the slices to thaw earlier than serving.
NOTES
If you do no longer desire to make use of darkish corn syrup or do no longer have entry to it, you'll be able to exchange with maple syrup or honey. Keep in thoughts those will switch the taste slightly.
Rum or Bourbon may be used. If you do no longer desire so as to feature the alcohol, you'll be able to apply natural vanilla extract in its place.
It is very vital to press the crust up the facets of the pan also. Try to get it at the least 3/4 of the manner up. This will assist cling the pecan pie filling as soon as it be introduced to the cheesecake.
Pecan pie topping from Joy of Baking.
FULL LINK >>>>>
Fall is officially upon us and I can assume of no higher technique to celebrate than with pecan pie!
But no longer simply any pecan pie, I’m speaking about a pecan pie cheesecake. A wealthy creamy cheesecake topped with actual pecan pie filling. Sounds incredible, doesn’t it?
This recipe is a fun technique to take NULL well-loved classics and combine them into one. It tastes so good, you’ll desire to make all of it season long.
Don’t let this recipe scare you. I recognise there are fairly simply a number of meals and the steps to creating the cheesecake glance overwhelming but it’s actually no longer that complicated.
WHY THIS RECIPE WORKS
There’s fairly a bit of crust! This will assist cling the filling and topping. Plus there are flooring pecans within the crust for additional flavor!!
The batter for this recipe is from my primary cheesecake recipe. I scaled it again some so there might be room for the pecan pie filling on top. It will get baked for over a half-hour earlier than including the topping.
The filling calls for rum but you would bourbon also. Or for those who don’t desire to make use of alcohol, you'll be able to blend in vanilla extract instead. It bakes up gooey and sticky on higher of the cheesecake. It’s perfection!
high perspective view of pecan pie cheesecake with a fork taking a chew out
PECAN PIE CHEESECAKE RECIPE
This cheesecake got rave evaluations with my style testers. It has a creamy filling, crunchy crust, and ooey-gooey pecan pie topping.
I’ve retested the recipe, up to date the process, and made a video with activity photographs to assist you've got success when making it. The largest problem is combating the cheesecake from sticking inner the pan. Even with lining it and spraying it with nonstick spray, the topping seeped down and “glued” the springform together.
I tried so many unique methods of baking it and the similar factor occurred every one single time. The simplest technique to avoid this from occurring is to save away from utilizing all of the syrup with the topping. I’ll move over this in element down below.
PECAN PIE CHEESECAKE INGREDIENTS
While the aspect record is long, most of the meals are utilized in varied components of the recipe. Go forward and degree everything out to save time when setting the recipe together. Also, make certain to deliver all of the chilly meals to room temperature earlier than you start baking.
Graham crackers: You need 2 entire sleeves of graham crackers to make sufficient crumbs for the crust.
Pecans: I used flooring pecans within the crust and chopped pecans within the topping. Make certain the pecans are uncooked and unsalted.
Sugar: Both granulated white sugar and brown sugar are used within the recipe. White sugar is going within the cheesecake filling. Brown sugar is going within the crust and topping. You can use pale or darkish brown sugar.
Butter: Melted unsalted butter holds the crust together. Then butter also is going within the topping.
Cream cheese: Use full-fat brick-style cream cheese for the finest results.
Sour cream: Full-fat sour cream is best. You would possibly use Greek yogurt also but I haven’t examined it.
Vanilla extract: A fantastic natural vanilla extract will supply the finest flavor. It’s used for equally the filling and topping.
Salt: Just a tad for flavor.
Eggs: Eggs are used as binding within the cheesecake layer. They also are introduced to the topping to create a gooey pecan pie filling.
Dark corn syrup: I favor darkish corn syrup but you'll be able to also use maple syrup.
Rum: Rum or bourbon provides so fairly a bit taste to the topping. If you ought to save away from alcohol, you'll be able to apply vanilla instead.
Heavy cream: Heavy cream is introduced to the topping to assist create the rich, gooey texture of pecan pie.
To bake this cheesecake you need:
Springform pan: This recipe will totally fill a 9-inch springform pan.
Electric mixer: You can use the two a stand mixer or hand held electrical mixer to make the cheesecake filling.
The printable recipe card with complete aspect quantities and classes may be discovered on the backside of this post.
HOW TO MAKE PECAN PIE CHEESECAKE?
There are a number of steps to creating pecan pie cheesecake. You ought to first make the crust, then the filling adopted via the topping. It takes time so make certain you propose forward earlier than beginning this recipe.
The Crust – I used a scaled-up model of my ordinary graham cracker crust and introduced flooring pecans. The crust is assembled and baked earlier than the cheesecake filling is added.
The Filling – The filling is set half of my finest cheesecake recipe. It will get baked for about 40 minutes earlier than including the topping.
The Topping – The topping is a from Joy of Baking. It’s the finest pecan pie filling I’ve tried.
STEP 1: MAKE THE CRUST
Start via pulsing the graham crackers and pecans in a meals processor till finely ground. You can proceed to blend the crust within the meals processor or move the flooring crackers and pecans to a blending bowl.
Add brown sugar and melted butter to the flooring graham crackers and pecans. Mix till everything is effectively combined and resembles rainy sand.
process photographs for making graham cracker pie crust
Line the inner backside and facets of a 9-inch springform pan then wrap the backside with tightly with foil.
There is a threat that a few of the topping will seep down underneath the cheesecake and leak out of the pan. Wrapping it'll foil will assist avoid it from spilling within the backside of your oven.
Press the crust tightly into the backside and up the facets of the pan. There’s sufficient crust to work it lovely far up the sides. This will assist cling topping as soon as it’s added.
Bake the crust for 10 minutes then set it apart to cool whereas you make the filling.
STEP 2: MAKE THE CHEESECAKE FILLING
Using the two a stand mixer outfitted with the paddle attachment or a hand held electrical mixer, beat the cream cheese on medium velocity till is mushy and creamy.
Then upload sugar, sour cream, vanilla, and salt. Mix on medium velocity till you've got a lush, creamy consistency. Lightly beat eggs and upload them to the batter. Fold them in gently with a silicone spatula.
I use this technique for including eggs in every one single indeed one of my recipes. It facilitates avoid including additional air which is the foremost trigger of cracks in cheesecakes.
process photographs for making pecan pie cheesecake filling
pecan pie cheesecake filling in a graham cracker crust
Spread the batter evenly into the backside of the keen crust and bake it for 40 minutes. The cheesecake is also simply set sufficient to cling the filling with out collapsing.
Typically, I’d suggest utilizing a water bath for cheesecakes but it’s actually no longer crucial for this one since we're topping it with pecan pie filling.
STEP 3: MAKE THE PECAN PIE TOPPING
Start in this step whereas the cheesecake is baking!
Melt brown sugar, darkish corn syrup, rum, and butter collectively in a medium saucepan. Bring the combination to a boil and permit it to boil for 2 minutes.
Remove from warmth and set apart to cool whereas the cheesecake bakes.
process photographs for making pecan pie topping
After the cheesecake has baked for 40 minutes, take away it from the oven and proceed with the making the topping.
Whisk eggs, heavy cream, and salt collectively in a small bowl or 2-cup measuring cup. Gradually pour the egg combination into the somewhat cooled syrup whereas whisking forever till everything is effectively combined.
Stir within the chopped pecans making certain all of the pecans are coated within the syrup.
Use a huge spoon to softly spoon the topping over the cheesecake.
TIP: Don’t upload all of the syrup! Spoon the pecans on first, then upload simply sufficient syrup to fill the crust. If the syrup is going above the crust, there’s a excessive threat that it'll leak down underneath the crust. This reasons the crust to turn into runny and the syrup will “glue” the springform pan together.
Return the cheesecake to the oven and bake for an extra 50 minutes. The higher ought to glance golden brown and crisp.
Remove the cheesecake from the oven an permit it to cool completely.
overhead view of baked pecan pie cheesecake
Pecan pie cheesecake does needs to be refrigerated for at the least four hours earlier than serving but it’s higher for those who let it relax overnight.
When you're capable to serve it, take away the facets of the pan and move the cheesecake to a serving platter.
To cut the cheesecake, use a pointy knife and run it underneath hot water to warm the blade. Carefully wipe the water off the blade then make a cut within the cheesecake. Repeat this step with every one cut and your slices ought to pop out perfect.
TIP: I also suggest freezing the cheesecake for 1-2 hours earlier than cutting it. Do this for those who have time simply due to the fact a frozen cheesecake slices neater. Then permit the slices to thaw earlier than serving. Thawing will in simple terms take about 30 minutes at room temperature.
closeup of pecan pie cheesecake with a fork taking a chew out
CAN PECAN PIE CHEESECAKE BE FROZEN?
Yes, it actually can. After it has set within the refrigerator, take away the springform pan and wrap the cheesecake tightly with plastic wrap and a layer of aluminum foil.
It may be frozen for as much as 2 months. Thaw the frozen cheesecake overnight within the refrigerator.
TIPS FOR MAKING PECAN PIE CHEESECAKE
As with all cheesecakes, this one wants time for guidance and refrigeration. Plan accordingly.
No water bath is wanted for this recipe. The cheesecake will stay creamy and any cracks that would possibly type is also protected with the topping.
Bake this cheesecake on the center rack.
MORE CHEESECAKE RECIPES YOU’LL LOVE
Strawberry Cheesecake
Pumpkin Cheesecake
Eggnog Cheesecake
NEED MORE BAKING IDEAS? Subscribe to our newsletter and comply with alongside on Facebook, Instagram, and Pinterest for all of the newest updates!
Pecan Pie Cheesecake
PECAN PIE CHEESECAKE
yield: ONE 9-INCH CHEESECAKE prep time: 40 MINUTES prepare dinner time: 1 HOUR 40 MINUTES additional time: four HOURS complete time: 6 HOURS 20 MINUTES
Pecan Pie Cheesecake with actual pecan pie filling on higher of a creamy cheesecake base that is
nestled in a graham cracker crust.
INGREDIENTS
FOR THE CRUST
2 cups (272 g) graham cracker crumbs, about 18 entire crackers
1 cup (100 g) finely flooring pecans
1/4 cup (55 g) pale brown sugar, packed
8 tablespoons unsalted butter, melted
FOR THE FILLING
16 ounces (452 g) cream cheese, softened
1/2 cup (100 g) granulated sugar
1/2 cup (114 g) sour cream, room temperature
1 tablespoon vanilla extract
1/4 teaspoon salt
2 huge eggs, room temperature, evenly beaten
FOR THE TOPPING
1 cup (220 g) pale brown sugar, packed
2/3 cup (227 g) darkish corn syrup SEE NOTE 1
1 tablespoon rum, SEE NOTE 2
1/4 cup (56 g) unsalted butter
3 huge eggs
1/4 cup (60 ml) heavy cream
1/4 teaspoon salt
2 and 1/2 cups (260 g) coarsely chopped pecans
INSTRUCTIONS
MAKE THE CRUST
Move the oven rack to the center role and warmth the oven to 350°F. Line the inner backside and facets of a 9-inch springform pan with parchment paper or aluminum foil and spray evenly with nonstick spray. Wrap foil round the backyard backside as effectively and set aside.
Stir the graham cracker crumbs, flooring pecans, brown sugar, and melted butter collectively till it resembles rainy sand. Press the crumb combination into the backside and up the facets of the keen pan. (There's sufficient crust to move lovely far up the facets of the pan. You need it to be at the least 3/4 of the manner up so it be tall sufficient to cling the filling and topping.)
Bake for 10 minutes. Set apart to cool whereas you make the filling.
MAKE THE FILLING
Reduce the oven temperature to 300ºF.
In a huge blending bowl beat the cream cheese with an electrical mixer on medium to medium-high velocity till mushy and creamy, about 1 minute.
Add the sugar, sour cream, vanilla, and salt. Beat on medium velocity till effectively combined.
Using a silicone spatula, gently stir within the eggs simply till combined. Pour the batter into the keen crust. Use an offset spatula to unfold the batter evenly into the bottom.
Bake for 40 minutes. Once the cheesecake is going into the oven, start running on the topping.
MAKE THE TOPPING
Combine the brown sugar, corn syrup, rum, and butter in a medium saucepan. Cook over medium warmth till it reaches a boil, stirring constantly. Continue to boil for 2 minutes.
Remove from warmth and let cool whereas the cheesecake is baking. Meanwhile, whisk the eggs, salt, and cream together; set aside.
Once the cheesecake has baked for 40 minutes, take away it from the oven.
Slowly whisk the egg combination with the cooled sugar syrup till effectively combined. Stir within the chopped pecans.
Gently spoon the pecan topping over the cheesecake. (Spoon the pecans over then upload simply sufficient of the syrup to fill the crust. If the topping is going above the crust, there is a threat it'll leak down underneath the crust and make the crust soggy. It may even "glue" the springform together.)
Return the cheesecake to the oven and bake for one other 40-50 minutes, till the higher is golden brown and crisp. (If the rims of the pecan topping are over-browning throughout baking, conceal with foil.)
Transfer to a wire rack and funky completely. Cover the cheesecake and refrigerate for at the least four hours earlier than serving.
TO SERVE
Slowly loosen the facets of the springform pan. (Hopefully, the topping hasn't run down and fixed the pan together.) If the facets appear stuck, gently run a butter knife round the rims of the cheesecake to loosen it and press the backside of the pan upwards. Once the facets and backside of the pan are unfastened of every other, lift the outer ring of the pan to take away it.
Carefully move the cheesecake to a serving platter. I suggest freezing the cheesecake for 1-2 hours earlier than slicing. This makes it simpler to get neat slices.
Run a pointy knife underneath hot water and intently dry the blade. Make a cut within the cheesecake. Repeat with rinsing the blade underneath hot water, intently dry it, and make the subsequent cut. Do this for every one slice.
If you iced over the cheesecake earlier than slicing, let the slices sit at room temperature for 30 minutes earlier than serving.
MAKE AHEAD TIP
The baked and chilled cheesecake will maintain for as much as four days protected tightly and kept within the refrigerator.
Pecan pie cheesecake will maintain for as much as 2 months protected tightly and kept within the freezer. Slice whereas frozen then permit the slices to thaw earlier than serving.
NOTES
If you do no longer desire to make use of darkish corn syrup or do no longer have entry to it, you'll be able to exchange with maple syrup or honey. Keep in thoughts those will switch the taste slightly.
Rum or Bourbon may be used. If you do no longer desire so as to feature the alcohol, you'll be able to apply natural vanilla extract in its place.
It is very vital to press the crust up the facets of the pan also. Try to get it at the least 3/4 of the manner up. This will assist cling the pecan pie filling as soon as it be introduced to the cheesecake.
Pecan pie topping from Joy of Baking.
FULL LINK >>>>>
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