Pecan Pie Cheesecake
This decadent pecan pie cheesecake is ideal for thanksgiving day and in the fall season. It is filled with pecan toppings. Also, it is adaptable you can make this a vegan version.
Ingredients
Crust:
- 2-3 cups graham cracker crumbs (see notes for all vegan substitutes)
- 1 cup pecans ground
- 4 tbsp brown sugar
- 9 tbsp unsalted butter melted
Filling:
- 2 cups cream cheese softened
- ½ cup granulated sugar
- ½ cup sour cream room at temperature
- 1-2 tbsp vanilla extract
- ¼ tsp salt
- 2 large eggs room at temperature and lightly beaten
Toppings:
- 8 oz. brown sugar
- 5 oz maple syrup
- 1 tbsp rum or bourbon
- ¼ cup butter unsalted
- 3 large eggs
- 2 cups heavy cream
- ¼ tsp salt
- 2 1/2 pecans chopped
Instructions
To make the crust:
- Preheat the oven to 350°F and prepare the springform pan with aluminum foil, then grease with nonstick spray.
- In a mixing bowl, stir to combine the graham crumbs, pecans, sugar, and melted butter. Pour and spread them into the springform pan, then bake for 10-15 minutes.
Cheesecake filling:
- Meanwhile, in a mixing bowl, using an electric mixer beat the cream cheese until smooth, then stir to combine the eggs, sugar, sour cream, vanilla extract, and salt until combined.
- Over a cheesecake crust, gently pour and spread the batter into the crust and bake for 25-40 minutes.
Toppings: a great addition!
- In a saucepan over medium heat, caramelize the sugar, maple syrup, rum, or Bourbon, and batter stir gradually for at least 2-3 minutes. Set them aside.
- Meanwhile, beat the eggs then, add the salt and heavy cream then add them into caramelized sugar and add the ground pecans; stir to combine.
- Using a spoon, scoop the pecan topping over the cheesecake and bake for 45-50 minutes or until golden brown and crisp. Place on a wire rack and let cool fully.
- Slice, serve, enjoy! (see recipe note)
Notes
Vegan Substitute–optional
Recipe Note
- Sour cream, cream cheese, heavy cream, and butter: Simply substitute a dairy-free or non-dairy product. It is available in the supermarket or you can use a homemade one.
- Graham Crumbs: Choose a vegan or simply use ginger snaps.
- Light brown sugar: Look for unrefined, raw, or organic. They are all plant-based.
- Eggs: I highly suggest 1 tbsp flax seed and stirring in 3 tbsp of water. Visit Short Girl Tall Order to learn more about vegan egg substitutes.
- Dark rum: Visit the Barnivore site; they are selling a lot of vegan liquors.
Recipe Note
- Before slicing this freshly baked cheesecake, I suggest freezing it for at least 1-2 hours so that it will not crumble.
- This baked and chilled cheesecake can be kept in the refrigerator for up to 4-5 days with a tight cover.
- Pecan pie cheesecake can last for up to two months in the refrigerator. Before serving, let the slices defrost after cutting while frozen.
Nutrition
Calories: 8038kcalCarbohydrates: 657gProtein: 100gFat: 569gSaturated Fat: 295gPolyunsaturated Fat: 47gMonounsaturated Fat: 173gTrans Fat: 4gCholesterol: 2272mgSodium: 4383mgPotassium: 3075mgFiber: 16gSugar: 534gVitamin A: 18466IUVitamin C: 5mgCalcium: 1700mgIron: 17mg
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