Pecan Pie Cheesecake with Toffee

This holiday hot buttered rum pecan pie cheesecake with toffee is flat out amazing. It's a thick, rich, sinfully creamy, rum flavored cheesecake generously studded with toffee bits and baked over a gooey pecan pie. It's the epitome of  lush, grandiose, extravagant, holiday gluttony. And it's so dang good, too!

Ingredients for Pecan Pie Cheesecake

One bite of this homemade cheesecake tells you it's the grandaddy of all cheesecakes ever made. It's got a buttery, flaky pie crust, then a layer of gooey pecan filling that's 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.

• Pie dough for a double crust pie (there's a link to my recipe in the recipe itself) OR
• Pecan cookie crumbs - I usually use Pecan Sandies for this.
• Butter is used in a variety of ways in this recipe. Use salted or unsalted as you wish.
• Brown sugar is best if it's light golden brown and not the dark brown.
• Corn syrup I prefer the clear white corn syrup rather than the dark.
• Vanilla extract - a good bourbon vanilla works well here.
• Salt used in this recipe is kosher salt - if you are using table salt use about ⅓ less.
• Eggs are large and pasture raised.
• Pecans can be either halves or pieces. If you get pieces it saves time chopping.
• Cream cheese should be regular cream cheese. Please only use full fat cream cheese not a low fat or whipped version.
• Granulated sugar is plain old white sugar but be sure to use real cane sugar. It does make a difference.
• Spiced rum or regular rum or even bourbon, depending on what you have.
• Toffee bits come in a bag in the baking ingredients section usually by the chocolate chips.
• Sour cream should be pure and full fat, not a light version.

Step By Step Images

Here are the step by step images to help you visualize how to make this pie. You start with the pecan layer and either a very high sided 9-inch springform pan or a 10-inch springform pan.

Pecan Layer

1. Line a high sided 9-inch or 10-inch springform pan with pie crust - making sure it goes up the sides.
2. Measure your pecan pie filling ingredients and set aside.
3. Toast the pecans for the best flavor.
4. Chop the pecans coarsely.
5. Add to the bottom of the springform pan.
6. Melt the butter and then mix in the brown sugar until it's smooth.
7. Whisk the eggs and ingredients for the pecan pie batter until well blended.
8. Pour over the pecans.
9. Bake for 50 minutes.

Cheesecake Layer

1. While the pie layer is baking bring the ingredients for the cheesecake to room temperature.
2. Remove the pecan pie layer from the oven.
3. The layer should be firm to a gentle touch.
4. Mix the cheesecake ingredients as directed.
5. Put aluminum foil around the springform pan and place it in a larger baking pan.
6. Spoon the cheesecake batter over the pecan layer.
7. Make sure to be gentle with this part - you don't want it breaking through the pecan layer.
8. Smooth the top and fill the baking pan with boiling water to come half way up the sides of the springform.
9. Bake as directed.

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 classic desserts.

I love the combination of pecans and bourbon or rum and it added just enough kick to cut through the sweetness of the pie.

Kitchen Notes

This pecan pie cheesecake really isn't hard at all - just a few extra steps. It is SO worth it... One reader left this in the comments:

"Marye, this was a HIT at an event last night. Folks who professed to not care for cheesecake or pecan pie were looking for a second piece. I found that the recipe made more cheesecake batter than fit in the springform pan so was able to make a smaller “overflow” cheesecake in a pie plate. I made it crustless so our gluten-free friend could enjoy it. Thanks for the recipe!"

Here are some tips for getting the best results -

• 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 from the bain marie gets into the pan. just wrap the aluminum foil over the bottom and up the sides nearly to the top.
• You can use a crumb crust if you prefer but make sure it's really pressed down firmly and goes up the sides or the pecan pie goo will leak out. I suggest pecan sandies.
• Don't whip the cheesecake filling. You want the least amount of air in it possible.
• You can substitute bourbon for the spiced rum - or leave the alcohol out and use a tablespoon of vanilla.
• This cheesecake can be made up to 2 days ahead of time but it does not freeze well.
• Lay a sheet or two of paper towel over the top before covering and refrigerating. The towel will absorb any condensation that forms.
• Keep leftovers wrapped and refrigerated.
• A drizzle of caramels syrup to finish this at serving time is pretty and delicious.

Just be sure to save room on the table for this old fashioned fruitcake recipe!

More Cheesecake Recipes

I love cheesecakes - as you can probably tell from the number of recipes I have for them here on Restless Chipotle!

Pumpkin Cheesecake with Gingersnap Crust

Creamy and rich, this luxurious New York style pumpkin cheesecake is baked in a spicy gingersnap crust. It comes out perfectly every time - no cracks on top! Pay attention to the tips and you'll be able to whip up this no fail favorite in no time!

Check out this recipe

Pineapple Upside Down Cheesecake

Lush cheesecake lightly flavored with pineapple is topped with gooey, spiced rum enhanced syrup, bright pineapple, pecans, and maraschino cherries and then bruleed for just a minute to create an elegant twist on the iconic Pineapple Upside Down Cake.

Check out this recipe

Plain Cheesecake (New York Style)

Creamy and rich, this luxurious New York style cheesecake comes out a perfect balance of tangy and sweet. It's a great base for any kind of topping or a foundation for fancier cheesecakes.

Check out this recipe

Red Velvet Cheesecake

Creamy red velvet cheesecake recipe is ready for any celebration! Bright pieces of red velvet cake are stirred in to a creamy cheesecake batter and then poured onto a red velvet crust and baked.

Check out this recipe

Bailey's Irish Cream Cheesecake

As rich and creamy as cheesecake gets! This Bailey's Irish Cream cheesecake is easy to make and a thick layer of chocolate ganache on the top makes it absolutely the best!

Check out this recipe

You May Need...

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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.

Norpro Nonstick Springform Set Of Three

Pecan Pie Cheesecake Recipe

I didn't add a thing to this cheesecake when I served 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. Or you can use the extra for a smaller, crustless cheesecake.

Try this southern coconut pie, too. SO good.

Here are more great holiday and Thanksgiving pie recipes.

5 from 5 votes

Pecan Pie Cheesecake

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A creamy, dense, rum and toffee cheesecake sits on top of a sweet, traditional pecan pie for a showstopping holiday dessert that will fit everyone's tastes.

Course Dessert

Cuisine American

Prep Time: 30 minutes

Cook Time: 1 hour 40 minutes

Resting Time: 1 hour

Total Time: 3 hours 10 minutes

Servings:18

Calories:560

Author:Marye Audet-White

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Equipment Needed

• ▢
  Springform pan
• ▢
  Stand mixer

Ingredients

1x2x3x

Pecan Pie Layer

• ▢ Pie crust, for a double crust pie - or a crumb crust. See notes.
• ▢ 3 cups pecan cookie crumbs and ⅔ cup melted butter if you are using a crumb crust
• ▢ ½ cup butter
• ▢ 1 cup brown sugar
• ▢ ¾ cup corn syrup
• ▢ 2 teaspoons vanilla
• ▢ ½ teaspoon salt
• ▢ 3 eggs
• ▢ 2 cups pecans, toasted and chopped

Cheesecake Layer

• ▢ 32 oz cream cheese, softened
• ▢ 2 cups sugar
• ▢ 6 eggs
• ▢ ⅓ cup spiced rum
• ▢ ½ teaspoon vanilla
• ▢ ¼ cup butter, melted and browned (melt in pan over medium heat until deep golden brown, do not burn)
• ▢ 1 cup toffee bits
• ▢ 1 cup sour cream

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Instructions

Pecan Pie Layer

• Preheat oven to 350F
• Roll out the dough and fit it into the bottom of a high sided 9 inch springform pan (or a larger springform if sides aren't very high) and up the sides OR add the melted butter to the cookie crumbs and press on the bottom and up the sides of the springform
• Melt the butter until it is golden and then whisk in brown sugar until it is smooth
• Remove from heat and add the corn syrup, vanilla and salt.
• Whisk beaten eggs into corn syrup mixture.
• Sprinkle pecans on the bottom of the springform and then carefully pour the filling mixture over them.
• Bake for 50 minutes.

Cheesecake Layer

• Preheat oven to 375F
• Beat the cream cheese on low speed with the paddle attachment.
• Add the sugar and continue beating until the sugar is well mixed in and no longer grainy.
• Add the eggs one at a time, beating well after each addition (keep it on low speed)
• Add the rum, vanilla, browned butter, toffee, and sour cream.
• Mix well.
• Pour over the pecan pie layer.
• Wrap the springform pan in heavy duty aluminum foil that goes all the way up the sides.
• Place springform in a large roasting pan and add hot water until it is halfwayu up the sides.
• Bake for 50 minutes.
• Turn oven off and leave door closed for one hour.
• Remove cheesecake from the oven and let it cool to room temperature.
• Cover tightly and refrigerate overnight.

Notes

• 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.
• You can use a crumb crust if you prefer but make sure it's really pressed down firmly and goes up the sides or the pecan pie goo will leak out. I suggest pecan sandies.
• Don't whip the cheesecake filling. You want the least amount of air in it possible.
• You can substitute bourbon for the spiced rum - or leave the alcohol out and use a tablespoon of vanilla.
• This cheesecake can be made up to 2 days ahead of time but it does not freeze well.
• Lay a sheet or two of paper towel over the top before covering and refrigerating. The towel will absorb any condensation that forms.
• Keep leftovers wrapped and refrigerated.
• A drizzle of caramels syrup to finish this at serving time is pretty and delicious.
• 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. Or you can use the extra for a smaller, crustless cheesecake.

Nutrition Facts

Calories: 560kcal | Carbohydrates: 49g | Protein: 7g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 164mg | Sodium: 348mg | Potassium: 179mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1125IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 1mg

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