Pecan Pie Cheesecake
Equipment
- 9-inch springform pan
- large roasting pan (big enough for the springform pan to fit inside)
Ingredients
- Pecan Graham Crumb Crust
- 1 cup pecans
- 2 cups graham crumbs
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter
Cheesecake Filling
- 24 ounces cream cheese* full fat, brick-style
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch*
- 1 cup sour cream*
- 1 teaspoon vanilla extract
- 3 large eggs*
Pecan Pie Topping
- 1/3 cup unsalted butter
- 3/4 cup brown sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon corn syrup
- 1/2 teaspoon cinnamon
- 2 cups pecan halves
Instructions
- Preheat the oven to 350F degrees.
- Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are covered. Wrap at least 3 times so that all the seems are covered.
- Pecan Graham Crumb Crust
- Pulse the pecans in a food processor until crushed.
- In a medium bowl mix together the crushed pecans, graham crumbs, brown sugar, and cinnamon.
- Mix in the melted butter. The consistency will be like damp sand.
- Press into the bottom and up the sides of the springform pan.
- Bake in the preheated oven for 10 minutes. Remove from the oven (leave the oven turned on).
Cheesecake Filling
- In a very large bowl, beat the cream cheese until soft.
- Mix in the white sugar, brown sugar, cinnamon and cornstarch. Turn off the mixer and scrape down the sides of the bowl.
- Beat in the sour cream and vanilla extract.
- With the mixer on low speed, beat in the eggs 1 at a time until just combined. Do not continue beating the mixture after the eggs have been incorporated.
- Pour the filling over top of the crust, and smooth the top.
- Baking and Cooling
- Place the cheesecake in the middle of a large roasting pan.
- Pour about 1/2 - 1 inch of hot water into the roasting pan to make the water bath.
- Place the roasting pan with cheesecake inside in the oven to bake for 50-60 minutes, or until the cheesecake just has a slight wobble in the middle.
- Remove the cheesecake from the oven, and cool in the roasting pan until the cheesecake is room temperature.
- Remove the cheesecake (still in the springform pan) from the roasting pan, remove the aluminum foil, cover the pan, and chill in the fridge for at least 6 hours or preferably overnight
Pecan Pie Topping
- Before serving, make the pecan pie topping.
- Add the butter and brown sugar to a medium saucepan over low-medium heat. Melt them together while gently stirring until the sugar is no longer grainy. Bring to a gentle simmer for 2-3 minutes.
- Add in the cream, vanilla, corn syrup, cinnamon and pecans.
- The mixture will start to boil. Stir constantly as it simmers and thickens. Allow the mixture to simmer for at least 5 minutes as you gently stir.
- Remove from the heat.
- Serving
- Remove the cheesecake from the fridge.
- With a thin, sharp knife, trace around the edges of the springform pan, then unclamp the outer ring of the pan.
- Spoon the pecan pie topping over top of the cheesecake. The pecan pie topping will harden if it's placed in the fridge - which is still delicious, but a bit harder to slice. So I recommend only topping the pieces that you plan to eat.
- Slice using a thin, sharp knife and pie lifter to remove from the pan.
For more detail justsotasty
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