Description
A rich Southern dessert combining the flavors of pecan pie and New York-style cheesecake, topped with a gooey pecan pie layer.
Ingredients
Scale
- 150 g (1 1/2 cups) graham cracker crumbs
- 80 g (6 tbsp) unsalted butter, melted
- 50 g (1/4 cup) granulated sugar
- 60 g (1/2 cup) finely chopped pecans
- 900 g (32 oz / four 8-oz blocks) full-fat cream cheese, room temperature
- 200 g (1 cup) granulated sugar
- 240 g (1 cup) sour cream
- 120 ml (1/2 cup) heavy cream
- 3 large eggs + 1 large egg yolk (about 210 g total)
- 45 ml (3 tbsp) bourbon
- 10 ml (2 tsp) vanilla extract
- 1/2 tsp fine salt
- 200 g (1 cup) packed light brown sugar
- 113 g (1/2 cup) unsalted butter, melted
- 120 ml (1/2 cup) light corn syrup or maple syrup
- 2 large eggs (about 100 g)
- 150 g (1 1/2 cups) coarsely chopped pecans
- 30 ml (2 tbsp) bourbon
- 5 ml (1 tsp) vanilla
Instructions
- Preheat the oven to 175°C (350°F) and mix the crust ingredients; press firmly into a 9-inch springform pan and bake for 10 minutes.
- Reduce oven to 160°C (325°F) and prepare the water bath.
- Beat cream cheese until smooth, add filling ingredients, and mix until homogeneous.
- Pour filling into the crust and bake in the water bath for 55–65 minutes until set.
- Prepare the topping while the cheesecake rests, then spread over cheesecake and bake for an additional 12–15 minutes at 175°C (350°F).
- Cool for 1 hour, then refrigerate for at least 6 hours or overnight.
- Serve chilled, slicing with a hot knife for clean cuts.
Notes
Let the cheesecake chill overnight for best texture and sliceability. Use room-temperature ingredients to prevent lumps.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 30g
- Sodium: 320mg
- Fat: 44g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 160mg