Description
Pecan Pie Cheesecake combines a crunchy cinnamon pecan graham cracker crust, creamy brown sugar cheesecake filling, and a buttery caramel like pecan topping. It makes a rich Thanksgiving dessert that serves 14 and can be prepared ahead.
Ingredients
Pecan Graham Cracker Crust:
1 cup pecans
2 cups graham cracker crumbs
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter, melted
Cheesecake Filling:
24 ounces full fat brick style cream cheese, room temperature
3/4 cup white sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 tablespoon cornstarch
1 cup sour cream, room temperature
1 teaspoon vanilla extract
3 large eggs, room temperature
Pecan Pie Topping:
1/3 cup unsalted butter
3/4 cup brown sugar
3/4 cup heavy cream, at least 33% milk fat
1 teaspoon vanilla extract
1 tablespoon dark corn syrup
1/2 teaspoon cinnamon
2 cups pecan halves
Instructions
1. Heat the oven to 350°F. Wrap the bottom and sides of a 9 inch springform pan securely with at least 3 layers of foil to keep water from entering during the water bath.
2. Finely crush the pecans in a food processor. Combine them with the graham cracker crumbs, brown sugar, and cinnamon. Stir in the melted butter until the mixture resembles damp sand.
3. Press the crust mixture firmly across the bottom and up the sides of the springform pan. Bake for 10 minutes, then keep the oven at 350°F.
4. Beat the cream cheese until smooth and softened. Mix in the white sugar, brown sugar, cinnamon, and cornstarch. Scrape the bowl as needed.
5. Blend in the sour cream and vanilla extract until smooth.
6. Turn the mixer to low speed. Add the eggs one at a time, mixing only until each egg blends into the filling.
7. Pour the cheesecake filling into the prepared crust and smooth the surface.
8. Place the springform pan inside a large roasting pan. Add 1/2 to 1 inch of hot water around the springform pan.
9. Bake for 50 to 60 minutes, until the outer area looks set and the center still has a slight wobble.
10. Cool the cheesecake to room temperature while it remains in the roasting pan. Then remove it from the water bath and take off the foil.
11. Cover and refrigerate for at least 6 hours, preferably overnight.
12. Before serving, gently heat the butter and brown sugar over low to medium heat until melted and smooth. Simmer for 2 to 3 minutes.
13. Stir in the heavy cream, vanilla extract, dark corn syrup, cinnamon, and pecan halves.
14. Simmer while stirring continuously for at least 5 minutes, until the topping thickens. Remove it from the heat.
15. Run a thin sharp knife around the edge of the chilled cheesecake, then release it from the springform pan.
16. Spoon the warm pecan topping over the portions you plan to serve. Slice the cheesecake with a thin sharp knife, wiping the blade between cuts for cleaner slices.
Notes
Bring the cream cheese, sour cream, and eggs to room temperature before mixing.
If cornstarch is unavailable, replace 1 tablespoon cornstarch with 2 tablespoons all purpose flour.
Digestive biscuits can replace the graham crackers.
Use full fat brick style cream cheese. Softer varieties can make the cheesecake filling too loose.
A 10 inch springform pan can replace the 9 inch pan. Reduce the baking time by about 5 to 10 minutes.
Do not use 6 inch or 8 inch springform pans because they are too small for this recipe.
A water bath helps the cheesecake retain moisture and reduces the chance of cracks.
Chill the cheesecake for at least 6 hours so it sets fully and develops a creamier texture.
For advance preparation, bake and chill the cheesecake one day ahead. Prepare the pecan topping shortly before serving.
For a gooey topping, prepare it no more than about 1 hour before serving.
Refrigerated pecan topping firms up and becomes harder to slice.
To soften refrigerated topping, gently reheat it in a saucepan and add 1 to 2 tablespoons of cream if needed.
Adding the topping only to slices you plan to eat immediately helps keep its texture soft.
Keep leftover cheesecake covered in the refrigerator.
Equipment: 9 inch springform pan, large roasting pan suitable for a water bath, and foil.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Thanksgiving Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 693
- Sugar: 41 g
- Sodium: 280 mg
- Fat: 53 g
- Saturated Fat: 23 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 154 mg