This holiday hot buttered rum pecan pie cheesecake with toffee is flat out amazing. it’s a thick, rich, sinfully creamy rum flavored cheesecake studded with a generous amount of toffee baked over a pecan pie. It is a showstopper dessert and not difficult to make — just a litte time consuming.
I have a hard time naming recipes and I don’t think I am the only one. Whereas decades ago people gave cakes imaginative names like:
- Orange Kiss Me Cake
- Hummingbird Cake
- Shoofly Pie
Nowadays they are more likely to give it a string of names that describe the ingredients – a sad loss of creative verbiage in my opinion. So, in the spirit of the Holidays which are, even as we speak, ringing the doorbell I wanted to give this cheesecake a name that represented everything it is.
From now on it shall be known as –
Old Fezziwig’s Holiday Cheesecake, the epitome of lush, grandiose, extravagant, holiday gluttony. And it’s so dang good, too.
This cheesecake has a buttery, flaky pie crust, a layer of rich pecan pie – cloyingly sweet and rich just as pecan pie should be.
On top of that is a thick layer of creamy, not too sweet cheesecake flavored with spiced rum and toffee bits. There is just no way you can go wrong with this… Unless your guests are all on diets, in which case you are screwed. Totally and irrevocably screwed.
I used a pie crust when I made it but I didn’t care for the texture. From now on I will use a crumb crust made from pecan sandies cookies. I have given directions for both… Everything else will be the same no matter which crust you use.
This cheesecake does have a few more steps than normal but the result is worth it. A creamy, rich, sweet conglomeration of deliciousness that helps your guests by not making them choose between two desserts.
I have looked at a ton of pecan pie cheesecake recipes over the past week but I didn’t like any of them because they used premade pecan pies and the cheesecake was just cheesecake. I love the combination of pecans and bourbon or rum and it added just enough kick to cut through the sweetness of the pie.
Make sure that you seal the bottom of your springform pan with foil because any leaks will really ruin this. The crust gets really soggy if water gets into the pan. just wrap the aluminum foil over the bottom and up the sides nearly to the top.
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This set of three springform pans will allow you to make any size you need. This is the first springform I bought and I am still using it.
I know you are busy this week but this is easier than it sounds and will be a great addition to your Thanksgiving table. I didn’t add a thing to it but if you want to dress the plate up a little then a zig zag of caramel syrup over the top should be just right.
NOTE: I’ve had a lot of people say that there was too much batter for a 9-inch pan and I couldn’t figure out what was going on. In talking to someone recently I realized that my pans have VERY high sides compared to other pans. SO I’d suggest using a 10.5-inch pan or one with VERY high sides.
If you liked this Pecan Pie Cheesecake you may also like…
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White Chocolate Peppermint Bark Cheesecake Baked By Rachel