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How To Make Pecan Pie Cheesecake Recipe
Instructions
Preparing The Oven
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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
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If you’re starting with whole graham crackers, grind them into fine crumbs using a food processor.
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Combine the crumbs and sugar in a medium bowl, blending well before incorporating the melted butter.
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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
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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.
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Introduce sour cream, vanilla extract, lemon juice, and ground cinnamon. Beat until well-blended.
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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
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Pour the filling onto the pre-baked crust and smooth it out.
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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
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Turn off the oven and let the cheesecake sit inside for an hour, allowing it to cool slowly.
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Further cool at room temperature before refrigerating for at least 4 hours or overnight.
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For the topping, preheat the oven to 300°F (150°C). Toast the pecans for 8-10 minutes, and set aside.
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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
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Remove the cheesecake from the springform pan and add the pecan topping.
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Optional: garnish with brown sugar whipped cream before serving.
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Note: The brown sugar whipped cream is a delightful optional garnish that brings a touch of extra sweetness.
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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.
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