Bourbon Pecan Pie Cheesecake
I’ve been seeing so many different versions of cheesecakes for Thanksgiving, and this got me thinking, “I wonder if anyone has done a pecan pie cheesecake?” I reached into my closet and pulled out I my tiara (yes, I’m the Google Queen) to do a search for recipe ideas. The search was disappointing; I decided to come up with one of my own. After a bit of experimentation that was disastrous, here it is!
After toying with different options, I decided not to do a crust with this cheesecake. I was certain that the pecan pie batter would provide a caramelized outer edge as it baked. I was right. There really isn’t a need for a crust.
The first version of this cheesecake I baked was not a success…mostly because the ratio of cheesecake batter to pecan pie was just too darned much for the springform pan. When the cheesecake rose (FOUR inches above the edges of the pan), the sides fell off. Into my oven. My oven that I had recently cleaned. My NOT self-cleaning lower oven. Yeah. It was a mess.
Fortunately, I had the presence of mind to allow it to continue to bake. That gave me the chance to taste it and decide if it needed tweaking. Actually, besides reducing the cheesecake batter, I thought it was just right. Ugly, but tasty!
The ugly first attempt…happy I let it finish baking, though…it let me taste the cake, which was just awesome!
The next night, after cleaning the lower oven (again), I made the cheesecake for the second time. It turned out beautifully…and y’all…this cheesecake? Words fail. So, if you love cheesecake; if you love pecan pie? Make it. I mean it.
P~
- FOR THE PECAN PIE BATTER:
- ¾ cup sugar
- ½ cup dark corn syrup
- 1½ tablespoons unsalted butter, cut into cubes
- 1½ teaspoons vanilla extract
- 1½ teaspoons bourbon
- ¼ teaspoon kosher salt
- 2 large eggs
- 1½ cups pecans, coarsely ground
- 8 pecan halves (for garnish)
- FOR THE CHEESECAKE BATTER:
- 1½ pound cream cheese (3-8 ounce packages)
- ½ cup heavy cream
- 1 cup sugar
- 2 teaspoons vanilla
- 2 teaspoons bourbon
- 3 eggs
- 1½ cup sour cream
- 3 tablespoons (rounded) flour
- FOR THE PECAN PIE BATTER:
- Stir the sugar and corn syrup in a saucepan over medium heat until the sugar melts.
- Remove from heat.
- Add the butter and let melt, slowly stirring with a rubber spatula to keep the mixture from getting foamy.
- Gently stir in the vanilla, bourbon and salt.
- Whisk the eggs in a medium bowl. Gradually add the sugar mixture, whisking until incorporated.
- Add the pecan pieces and stir.
- Set aside.
- FOR THE CHEESECAKE BATTER:
- Put the cream cheese, cream and sugar in the bowl of your mixer.
- Beat on medium speed until the mixture is creamy.
- Add the vanilla and the bourbon.
- Beat until mixed.
- Add one egg, one rounded tablespoon of flour and ½ cup sour cream.
- Beat on medium speed until the mixture is creamy.
- Repeat with the remaining eggs, flour and sour cream*
- In a greased and floured 10 inch springform pan, add half of the cheesecake batter.
- Top with half of the pecan pie batter.
- Repeat.
- Garnish top with pecan halves.
- Bake in a 325 F (preheated) oven for 1 hour and 25 minutes.
- Turn the oven off.
- Open the oven door and allow to cool completely.
- Remove from oven, and allow to sit for an hour on a wire rack.
- Cover and refrigerate.
Success!
The Pecan Pie part…
Cheesecake batter in the makin’ stage…
Half the cheesecake batter in the greased and floured springform pan…
Half of the Pecan Pie mixture added…
Top the second layer of cheesecake batter with the second half of pecan pie mixture and add decorative pecan halves…
You, my friend, are spectacular for doing this. I am in awe of your creative skills. Looks fantastic!
Thanks, Melissa! 🙂 P~
I found you…Yahoo!!! Looks great!
Thank you! Happy you found me! I will probably have some of this at the shop on the Friday after Thanksgiving…stop by to try it. P~
Making this today…. have a question.. when do I take it out of pan and does it come out easily??
Lori
I’m so happy you’re making it; thank you for your comment. You will notice as it cools that it should pull away from the sides of the pan. Even if it doesn’t, releasing the spring form mechanism will remove the sides of the pan easily once it is completely cool without harming the cheesecake. It should remove quite easily. P~
Its in the oven….and I’m soooo excited. Ill post pic later.
Oh, wonderful! I can’t wait to see it! 🙂 P~
What if you put all the pecan pie mixture on the top… did you ever try it?
I haven’t tried it that way, Kris. I’m betting it would work…but I’d probably add it after the cheesecake has baked for about 20 minutes. That way, it would be set a little bit to hold the pecan pie batter on top. Let me know if you decide to try it! P~
I did make some recipe changes, less sugar & brown sugar, dark chocolate chips on the bottom, I never use heavy cream in my cheesecakes, more bourbon, used a 9 x 13 pan. Had to make ingredient changes for me to make it my own. Flavor was absolutely AMAZING! However next time, yes there will be a next time, need to bake MORE than the 20 minutes before putting the pecan mixture on top. Thanks for the collaboration! Hubby says “You could win some kind of award for this!” =D
Kris, I’m so happy you experimented with it and that you liked it. Thank you for letting me know! P~
I made this yesterday for my boyfriend’s birthday. I make him a cheesecake every year for his birthday, and it’s a shame that now, three years into our relationship, I’ve peaked with this one. This one can’t be topped.
With the exception of adding quite a bit more bourbon, I followed the ingredients and measurements to the letter. Mine rose considerably, and with 20 minutes to go, I was starting to get VERY nervous that it would spill out into the oven. It did not, thankfully. I wanted it to stop rising and fall instead, so I skipped the step of letting it cool in the oven while the oven cooled and I just took it right out.
It was beautiful (I don’t care about cracks, they add character) and, most importantly, it was unique and tasted amazing. 10/10 will make this again.
Jessamin, I’m so happy my recipe was part of such a special tradition. Thank you so much for letting me know how much you liked it! You made my day. P~
When people are adding more bourbon, what other liquid are the reducing if they are. I don’t want to add more bourbon and then mess up the consistency.
I am guessing here, but I’m thinking the more bourbon that person added was as a substitute for the heavy cream.
P ~ The Saucy Southerner recently posted…Chard Wilted Salad with Quick Pickled Shallots Walnuts and Goat Cheese (Meatless Monday)
Id there no crust ie: graham cracker crust or otherwise in this recipe? I want to make next week!
No crust. I talked about that in the post. I didn’t think it needed one, and it didn’t. Hope you like it! P~
Sorry! Saw you had already addressed it after I asked! Can’t wait to try for a great friend’s 44th birthday on Nov 12!
Oh…happy birthday to your friend! P~
Thx!!
This got rave reviews at my friend’s birthday party! I followed the recipe precisely and I think the only thing I would do differently is place a large pan of water on rack below cheesecake. I usually do with all my cheesecakes and forgot this time and it cracked a little but no big deal. Thanks for the awesome recipe!
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I’m so happy it was a hit, Donna! Thanks for letting me know! P~