Pecan Cheesecake Pie

Follow our step-by-step guide on how to make Pecan Cheesecake Pie.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   While it warms up, grab a 9-inch springform pan and give it a good spray with cooking spray.

3. Step 3

   For an extra layer of protection, line the bottom with parchment paper and wrap the outside with heavy-duty aluminum foil to prevent any leaks.

4. Step 4

   In a mixing bowl, combine crushed graham crackers, chopped pecans, granulated sugar, ground cinnamon, and a pinch of kosher salt.

5. Step 5

   Pour in the melted butter and mix until the texture resembles wet sand, perfect for forming a crust.

6. Step 6

   Now, take this crumbly mixture and press it evenly into the bottom and up the sides of your prepared springform pan.

7. Step 7

   You can use a flat-bottomed measuring cup or your fingers—whatever feels right! Bake the crust in your preheated oven for about 10 minutes, until it’s lightly browned and fragrant.

8. Step 8

   Once done, let it cool on a wire rack for 15 minutes.

9. Step 9

   While it cools, lower the oven temperature to 325°F (165°C) and adjust the oven rack to the lower third position for optimal baking.

10. Step 10

    Now, let’s whip up that creamy cheesecake filling! In a food processor, blend together the cream cheese and brown sugar until it’s smooth and creamy—this should take about 45 seconds, but don’t forget to scrape down the sides as needed.

11. Step 11

    Add the eggs one at a time, giving it a quick pulse after each addition.

12. Step 12

    Next, mix in the sour cream, flour, vanilla, cinnamon, and salt, pulsing just 2 to 3 times until everything is combined.

13. Step 13

    Pour this luscious cheesecake batter into your cooled crust and bake it in the 325°F (165°C) oven for 45 to 50 minutes.

14. Step 14

    You’ll know it’s ready when the center jiggles slightly.

15. Step 15

    Once baked, turn off the oven, crack the door open a bit, and let the cheesecake sit inside for an hour—this helps it set beautifully.

16. Step 16

    After an hour, carefully take the cheesecake out of the oven, remove the aluminum foil, and run a knife around the edge of the crust to release it from the pan.

17. Step 17

    Cover it with plastic wrap and let it chill in the refrigerator for at least 6 hours, or even better, overnight.

18. Step 18

    This waiting game is worth it! Now, let’s make that irresistible pecan topping.

19. Step 19

    In a medium nonstick saucepan over low heat, sprinkle in the sugar in an even layer and let it warm up for about 2 minutes without stirring.

20. Step 20

    Once it’s warm, stir in the water and keep stirring until the sugar melts completely, which should take about 45 seconds.

21. Step 21

    Add the butter and stir until it’s melted and combined, about 30 seconds.

22. Step 22

    Increase the heat to medium and pour in the heavy cream, rum, cinnamon, and vanilla.

23. Step 23

    Stir constantly until everything is well combined and slightly thickened, which should take around 2 minutes.

24. Step 24

    Toss in the pecans, making sure they’re well coated, then remove the pan from the heat and let it cool to room temperature for about 30 minutes.

25. Step 25

    Once the pecan topping has cooled, gently remove the cheesecake from the springform pan and place it on a lovely serving platter.

26. Step 26

    Generously spoon the cooled pecan pie topping over the cheesecake.

27. Step 27

    You can serve it right away, or let it sit for about 15 minutes to soften a bit before indulging.

28. Step 28

    Enjoy every creamy, nutty bite of this delightful dessert!.