How to make Pecan Pie Cheesecake
Ingredients:
Crust:
* 2 cups graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers
* 1/3 cup light brown sugar packed
* 1/2 cup salted butter melted
Pecan Pie Filling:
* 1/3 cup salted butter
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cup pecans chopped
* 1 cup light corn syrup
* 1 cup granulated sugar
Cheesecake:
* 2 8-oz package cream cheese softened
* 1 cup granulated sugar
* 1/4 teaspoon salt
* 1 1/2 tablespoon all-purpose flour
* 1 tablespoon vanilla extract
* 3 eggs
* 1/2 cup sour cream
Pecan Topping:
* 1/4 cup salted butter
* 1/3 cup light brown sugar
* 1/2 tsp vanilla extract
* 1/4 cup heavy cream
* 1 cup pecans roughly chopped
Instructions:
Crust:
Preheat the oven to 325°F.
Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
Place the crust into the freezer to chill while the filling is being prepared.
Pecan Filling:
In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Pour the pecan pie filling into the chilled crust and spread into an even layer.
Cheesecake:
Beat together cream cheese and sugar until fully mixed and fluffy.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined.
Mix in the sour cream and stir until smooth.
Pour cheesecake mixture evenly over the pecan filling mixture.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.
Pecan Topping:
Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and spoon topping over cheesecake.
Nutrition Information:
YIELDS: 12 | SERVING SIZE: 1
Calories: 650 | Total Fat: 42 grams | Saturated Fat: 20 grams | Trans Fat: 1 gram | Cholesterol: 150 milligrams | Sodium: 350 milligrams | Total Carbohydrates: 60 grams | Dietary Fiber: 2 grams | Sugars: 45 grams | Protein: 8 grams
Frequently Asked Questions:
Can I use a different type of crust for this cheesecake?
Yes, you can experiment with different crusts. However, graham cracker crust pairs well with the flavors of pecan pie and cheesecake in this recipe.
Can I use light or dark corn syrup instead of light corn syrup?
Yes, you can use light or dark corn syrup based on your preference. Light corn syrup is commonly used in pecan pie recipes, but dark corn syrup can add a richer flavor.
Can I use reduced-fat cream cheese instead of regular cream cheese?
Yes, you can use reduced-fat cream cheese if you prefer. However, keep in mind that it may affect the texture and richness of the cheesecake.
Can I make this recipe without a water bath?
While using a water bath helps prevent cracking and creates a more even heat distribution, you can still make the cheesecake without it.
Just be cautious that the texture and appearance may differ slightly.
Can I make the cheesecake ahead of time?
Yes, this cheesecake is a great make-ahead dessert. After chilling overnight, it can be stored in the refrigerator for up to 3-4 days.
The pecan topping can be added just before serving for optimal freshness.
Can I substitute the heavy cream in the pecan topping?
Yes, you can substitute heavy cream with alternative options like half-and-half or whole milk.
However, keep in mind that it may slightly alter the texture and richness of the topping.
How do I prevent the cheesecake from cracking?
Wrapping the bottom of the springform pan with aluminum foil and baking the cheesecake in a water bath helps to prevent cracks.
The moist and gentle heat from the water bath provides a more even baking environment.