Pecan Pie Cheesecake
Indulge in the blissful marriage of a crispy graham cracker crust, luscious brown sugar cheesecake filling, and a rich caramel-pecan glaze. Achieve a silky-smooth texture by ensuring all the cold ingredients for the filling reach room temperature before mixing. Elevate the gastronomic experience further with an optional dollop of brown sugar whipped cream.
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Servings: 12
Ingredients
For The Crust
- 113 g Unsalted Butter melted
- 240 g Graham Cracker Crumbs approximately 16 full-sheet graham crackers
- 75 g Granulated Sugar
For The Cheesecake
- 904 g Full-Fat Brick Cream Cheese at room temperature
- 200 g Brown Sugar Dark preferred
- 240 g Full-Fat Sour Cream at room temperature
- 3 Large Eggs at room temperature
- 1 tsp Pure Vanilla Extract
- 1 tsp Fresh Lemon Juice optional, but recommended
- 1/4 tsp Ground Cinnamon
For The Brown Sugar Pecan Topping
- 180 g Pecan Halves
- 56 g Unsalted Butter
- 100 g Brown Sugar Dark preferred
- 90 ml Heavy Cream
- 15 ml Light Corn Syrup
- A Pinch of Salt less than 1/8 tsp
Optional
- Brown Sugar Whipped Cream See Note
Instructions
Preparing The Oven
- Position your oven rack in the center, and a lower rack for a later water bath. Preheat your oven to 350°F (177°C).
The Crust
- If you're starting with whole graham crackers, grind them into fine crumbs using a food processor.
- Combine the crumbs and sugar in a medium bowl, blending well before incorporating the melted butter.
- Transfer this mixture to a 9- or 10-inch ungreased springform pan. Firmly pat it down to form a smooth crust. Bake for 10 minutes and set aside to cool.
The Cheesecake Filling
- Employing a hand mixer or stand mixer with a paddle attachment, beat the cream cheese and brown sugar on medium-high until smooth, taking about 2 minutes.
- Introduce sour cream, vanilla extract, lemon juice, and ground cinnamon. Beat until well-blended.
- Incorporate the eggs one at a time, beating just enough to mix after each addition. Avoid overmixing; otherwise, the cheesecake may deflate and crack.
Baking The Cheesecake
- Pour the filling onto the pre-baked crust and smooth it out.
- Employ a water bath technique for optimal moisture. Place the cheesecake in the oven, and a pan with boiling water below it. Bake for 55-70 minutes or until almost set, tenting with foil if it browns too quickly.
Cooling and Topping
- Turn off the oven and let the cheesecake sit inside for an hour, allowing it to cool slowly.
- Further cool at room temperature before refrigerating for at least 4 hours or overnight.
- For the topping, preheat the oven to 300°F (150°C). Toast the pecans for 8-10 minutes, and set aside.
- In a saucepan, combine butter, brown sugar, heavy cream, salt, and corn syrup. Bring to a simmer, remove from heat, and add the toasted pecans. Let it cool completely before use.
Final Touches
- Remove the cheesecake from the springform pan and add the pecan topping.
- Optional: garnish with brown sugar whipped cream before serving.
- Note: The brown sugar whipped cream is a delightful optional garnish that brings a touch of extra sweetness.
- Enjoy this decadent cheesecake, perfect for special occasions or satisfying late-night cravings. It's a masterpiece of complementary flavors and textures, sure to impress even the most discerning palate.
Notes
For Freezing: Cheesecake can be frozen up to 3 months without the topping.
Non-US Ingredients: You can replace graham crackers with 240g of ground digestive biscuits. Use golden syrup as an alternative to corn syrup if needed.
Water Bath: A traditional water bath can also be used as mentioned in the original recipe. But ensure to wrap the springform pan with aluminum foil to prevent leaks.
Non-US Ingredients: You can replace graham crackers with 240g of ground digestive biscuits. Use golden syrup as an alternative to corn syrup if needed.
Water Bath: A traditional water bath can also be used as mentioned in the original recipe. But ensure to wrap the springform pan with aluminum foil to prevent leaks.