Bourbon Pecan Pie Cheesecake Recipe

Name: Bourbon Pecan Pie Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PECAN PIE BATTER:; 3/4 cups Sugar; 1/2 cups Dark Corn Syrup; 1-1/2 Tablespoon Unsalted Butter, Cut Into Cubes; 1-1/2 teaspoon Vanilla Extract; 1-1/2 teaspoon Bourbon; 1/4 teaspoons Kosher Salt; 2 Large Eggs; 1-1/2 cup Pecans, Coarsely Ground; 8 whole Pecan Halves For Garnish; FOR THE CHEESECAKE BATTER:; 1-1/2 pound Cream Cheese (3-8 Ounce Packages); 1/2 cups Heavy Cream; 1 cube Sugar; 2 teaspoons Vanilla Extract; 2 teaspoons Bourbon; 3 Large Eggs; 3 Tablespoons All-purpose Flour (rounded Tablespoons); 1-1/2 cup Sour Cream

Servings: persons

FOR THE PECAN PIE BATTER:
3/4 cups Sugar
1/2 cups Dark Corn Syrup
1-1/2 Tablespoon Unsalted Butter, Cut Into Cubes
1-1/2 teaspoon Vanilla Extract
1-1/2 teaspoon Bourbon
1/4 teaspoons Kosher Salt
2 Large Eggs
1-1/2 cup Pecans, Coarsely Ground
8 whole Pecan Halves For Garnish
FOR THE CHEESECAKE BATTER:
1-1/2 pound Cream Cheese (3-8 Ounce Packages)
1/2 cups Heavy Cream
1 cube Sugar
2 teaspoons Vanilla Extract
2 teaspoons Bourbon
3 Large Eggs
3 Tablespoons All-purpose Flour (rounded Tablespoons)
1-1/2 cup Sour Cream

1
FOR THE PECAN PIE BATTER:
2
Stir the sugar and corn syrup in a saucepan over medium heat until the sugar melts. Remove from heat. Add the butter and let melt, slowly stirring with a rubber spatula to keep the mixture from getting foamy. Gently stir in the vanilla, bourbon and salt. Set aside for a moment.
3
Whisk the eggs in a medium bowl. Gradually add the sugar mixture into the eggs, whisking until incorporated. Add the pecan pieces and stir. Set aside.
4
FOR THE CHEESECAKE BATTER:
5
Put the cream cheese, cream and sugar in the bowl of your mixer. Beat on medium speed until the mixture is creamy. Add the vanilla and the bourbon. Beat until mixed. Add one egg, one rounded tablespoon of flour and 1/2 cup sour cream. Beat on medium speed until the mixture is creamy. Repeat with the remaining eggs, flour and sour cream.
6
In a greased and floured 10 inch springform pan, add half of the cheesecake batter. Top with half of the pecan pie batter. Repeat.
7
Garnish top with pecan halves.
8
Bake in a 325 F (preheated) oven for 1 hour and 25 minutes. Turn the oven off. Open the oven door, keep the cake in there and allow it to cool completely. Remove from oven, and allow to sit for an hour on a wire rack. Cover and refrigerate.

2537

kcal

Calories

219

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE PECAN PIE BATTER:, 3/4 cups Sugar, 1/2 cups Dark Corn Syrup, 1-1/2 Tablespoon Unsalted Butter, Cut Into Cubes, and more.

Yes, Bourbon Pecan Pie Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bourbon Pecan Pie Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions