Pecan Pie Cheesecake

Ingredients

• crushed graham crackers (1.5 cups)
• finely chopped toasted pecans (0.25 cup)
• granulated sugar (0.25 cup)
• ground cinnamon (0.5 teaspoon)
• kosher salt (0.125 teaspoon)
• unsalted butter (5 tablespoons)
• cream cheese (24 ounces)
• packed light brown sugar (2 cups)
• large eggs (3 large)
• sour cream (3 tablespoons)
• all-purpose flour (2 tablespoons)
• vanilla extract (1 teaspoon)
• heavy cream (0.5 cup)
• dark rum (1 tablespoon)
• coarsely chopped toasted pecans (1.75 cups)
• water (1 tablespoon)
• ground cinnamon (0.5 teaspoon)
• vanilla extract (0.5 teaspoon)
• packed light brown sugar (0.5 cup)
• unsalted butter (4 tablespoons)
• salt (0.125 teaspoon)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch springform pan with cooking spray; line bottom with a round of parchment paper, and wrap outside of the pan with heavy duty aluminum foil.
2. Combine the crushed graham crackers, finely chopped toasted pecans, sugar, cinnamon, and salt for the crust in a bowl. Stir in melted butter until the mixture has a sand-like consistency.
3. Press the crumb mixture evenly into the bottom and up the sides of the prepared pan using a flat-bottomed measuring cup or your fingers.
4. Bake in the preheated oven on the center oven rack until lightly browned and fragrant, about 10 minutes. Remove from oven and cool on a wire rack for 15 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).
5. Meanwhile, make the cheesecake filling: Combine cream cheese and brown sugar in a food processor and process until smooth and no lumps remain, about 45 seconds, scraping down sides as needed. Add eggs, 1 at a time, pulsing once after each addition. Add sour cream, flour, vanilla, cinnamon, and salt; pulse 2 to 3 times or until combined. Pour batter into cooled crust.
6. Bake cheesecake in the hot oven at 325 degrees F (165 degrees C) on rack in lower third position until center jiggles slightly, 45 to 50 minutes. Turn oven off, prop oven door open slightly, and let cheesecake stand in the oven for 1 hour. Remove from oven, discard foil, and run a knife around the edge of crust to release it from the pan. Cover with plastic wrap, and chill at least 6 hours or overnight.
7. To make the pecan pie topping: Set a medium nonstick saucepan over low heat. Add sugar in an even layer and cook over low, undisturbed, until warm, about 2 minutes. Add water, and stir constantly until all the sugar is melted, about 45 seconds. Add butter, stirring constantly until butter is melted and incorporated, about 30 seconds.
8. Increase heat to medium; add heavy cream, rum, cinnamon, and vanilla, and cook, stirring constantly, until well combined and slightly thickened, about 2 minutes. Add pecans, stirring until well coated, and remove from heat. Cool until room temperature and thickened, about 30 minutes.
9. Remove cheesecake from the refrigerator, and carefully remove from springform pan. Place on a serving platter, and top with cooled pecan pie topping. Serve immediately, or allow cheesecake to soften for 15 minutes before serving.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 1070
• fat: 74 g
• sats: 34 g
• carbs: 95 g
• fibre: 4 g
• protein: 13 g
• salt: 0.46 g