Sweet, nutty, and laced with a hint of bourbon warmth, this cheesecake takes pecan pie to new heights. With its maple-kissed filling and decadent topping, it’s comfort and elegance baked into one unforgettable dessert.
INGREDIENTS
(serves 8-10)
for the crust
12 whole graham crackers (6 to 7 ounces), or 1 1/2 cups graham cracker crumbs
5 Tablespoons unsalted butter, plus more for coating the pan
for the filling
2 pounds cream cheese, full-fat
1 cup granulated sugar
2 Tablespoons maple syrup
1 Tablespoon cornstarch
¼ teaspoon kosher salt
½ cup sour cream
1 teaspoon vanilla extract
1 Tablespoon bourbon (optional)
3 large eggs
1 large egg yolk
for the pecan pie topping
1 ½ cups whole pecans
6 Tablespoons butter, unsalted
¾ cup dark brown sugar, packed
½ teaspoon kosher salt
½ cup heavy cream
½ teaspoon vanilla extract
METHOD
For the crust: Heat oven to 350°F and butter a 9-inch springform pan, wrapping the outside with foil. Combine graham cracker crumbs with melted butter, press into bottom of pan, and bake until lightly browned, about 8 to 10 minutes. Toast pecans at the same time, set everything aside to cool.
For the filling: Beat softened cream cheese with sugar, cornstarch, and salt until smooth. Blend in sour cream, maple syrup, bourbon, vanilla, add eggs one at a time. Stir batter by hand to ensure it’s fully combined, pour over the cooled crust.
Place the cheesecake pan inside a large roasting pan. Pour boiling water into the roasting pan until it comes about halfway up the sides of the cheesecake pan. Bake 50–60 minutes, until edges are set but center still jiggles. Turn off oven, crack door, and let cheesecake rest inside for 1 hour. Remove pan from water, run knife around edges, and cool on a rack for 1½ hours. Refrigerate at least 4 hours or up to 3 days.
For the topping: Melt butter with brown sugar and salt until bubbling, whisk in cream and vanilla, stir to combine. Cool mixture to room temperature then pour over chilled cheesecake, drizzling some over the edges. Sprinkle toasted pecans over top, unmold, slice, and serve.
