Bourbon Pecan Pie Cheesecake

Bourbon Pecan Pie Cheesecake

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.


5.0 from 2 reviews
Bourbon Pecan Pie Cheesecake
Bourbon Pecan Pie Cheesecake...two loved desserts all rolled into one...if you're looking for a variation on cheesecake? Try it!
  • 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)
  • 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
  2. Stir the sugar and corn syrup in a saucepan over medium heat until the sugar melts.
  3. Remove from heat.
  4. Add the butter and let melt, slowly stirring with a rubber spatula to keep the mixture from getting foamy.
  5. Gently stir in the vanilla, bourbon and salt.
  6. Whisk the eggs in a medium bowl. Gradually add the sugar mixture, whisking until incorporated.
  7. Add the pecan pieces and stir.
  8. Set aside.
  10. Put the cream cheese, cream and sugar in the bowl of your mixer.
  11. Beat on medium speed until the mixture is creamy.
  12. Add the vanilla and the bourbon.
  13. Beat until mixed.
  14. Add one egg, one rounded tablespoon of flour and ½ cup sour cream.
  15. Beat on medium speed until the mixture is creamy.
  16. Repeat with the remaining eggs, flour and sour cream*
  17. In a greased and floured 10 inch springform pan, add half of the cheesecake batter.
  18. Top with half of the pecan pie batter.
  19. Repeat.
  20. Garnish top with pecan halves.
  21. Bake in a 325 F (preheated) oven for 1 hour and 25 minutes.
  22. Turn the oven off.
  23. Open the oven door and allow to cool completely.
  24. Remove from oven, and allow to sit for an hour on a wire rack.
  25. Cover and refrigerate.
* It's very important to add them egg, one tablespoon of flour and ½ cup of sour cream at a time.


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…

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Baking, Cakes, Desserts, Southern. Bookmark the permalink.

29 Responses to Bourbon Pecan Pie Cheesecake

  1. Melissa says:

    You, my friend, are spectacular for doing this. I am in awe of your creative skills. Looks fantastic!

  2. mk says:

    I found you…Yahoo!!! Looks great!

    • P~ says:

      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~

  3. lori wells says:

    Making this today…. have a question.. when do I take it out of pan and does it come out easily??

  4. Kris H. says:

    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~

      • Kris H. says:

        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

  5. Jessamin says:

    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.

  6. Dianna says:

    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.

  7. Donna Kelly says:

    Id there no crust ie: graham cracker crust or otherwise in this recipe? I want to make next week!

  8. Donna says:

    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!

  9. Gina says:

    I added a chocolate wafer crust and it was delicious. I made two individual (small) cheesecakes with the extra batters – both without the crust and they were also delicious. I will make it again both ways depending on whether I want to chocolate or not.

  10. Cas says:

    Excellent! Thank you very much for sharing! I love making cheesecakes and my Bailey’s Cheesecake with Raspberry Sauce always got raving reviews, but I think I have a new favorite after making this one. I did put it in a water bath and did not let it sit an hour on a wire rack before I put it in the refrigerator with a loose cover of aluminum foil. I used light organic corn syrup and blackstrap molasses, doubled the bourbon in the cheesecake, and used a bit more flour. Some tips that I would like to pass on about cheesecake is to make sure not to over beat it, use fresh eggs if possible, and use room temperature ingredients (I leave the cream cheese out all night and the eggs for at least 15 minutes if I am making it in the morning).

    • I’m happy you liked it, Cas. Thanks so much for commenting! Thanks also for your tips. Yes…since posting this cheesecake recipe I have discovered some tips for making a better cheesecake which I talk about here. I need to revisit this recipe to share them in this post, too. P~

  11. Tanaisa Seppala says:

    When and where do u add the heavy cream? I skipped it cuz there was no instructions?

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