Pecan Pie Cheesecake
Recipes Cakes Desserts Holidays
Description
You'll get rave reviews when you serve this decadent cheesecake. They won't believe that you made it yourself, it's that good.
Ingredients
Graham Cracker Crust:
1 1⁄2 c. graham cracker crumbs
1⁄3 c. sugar
8 T. butter, melted
Pecan Filling:
6 T. unsalted butter
1⁄2 c. packed light brown sugar
3⁄4 c. dark corn syrup
1 1⁄2 c. chopped pecans
2 eggs, beaten
1⁄2 t. vanilla extract
1 pinch salt
Cheesecake Filling:
24 oz. cream cheese
1 c. packed light brown sugar
1⁄4 c. all-purpose flour
4 large eggs
1 c. heavy cream
Pecan Topping:
4 T. unsalted butter
1⁄2 c. light brown sugar, packed
1 1⁄2 c. toasted pecans, chopped
1⁄3 c. heavy cream
1 pinch salt
Directions
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Preheat oven to 325 degrees.
Crust:
In a large bowl, combine graham cracker crumbs, sugar and butter; press evenly into bottom and halfway up the side of a 9 inch springform pan. Bake for 6-8 minutes; set aside to cool.
Filling:
In a small saucepan over medium heat, melt butter. Add light brown sugar; cook, stirring occasionally, until starting to bubble and sugar is dissolved, about 2 minutes. Remove from heat; stir in dark corn syrup, chopped pecans, eggs, vanilla extract and salt. Pour into prepared crust; set aside.
Filling:
In a stand mixer with paddle attachment, beat cream cheese, light brown sugar and flour until fluffy; add eggs, one at a time, beating after each addition until just combined. Add heavy cream; stir until well combined. Pour over pecan pie filling.
Place springform pan on a baking sheet. Bake for 60-70 minutes until cake jiggles slightly when moved or wooden toothpick inserted in the center comes out clean. Turn off oven; leave cake in for 1 hour; remove from oven; let cool completely.
Pecan Topping:
Melt butter in a small saucepan over medium heat; add brown sugar; cook until bubbling, about 3-5 minutes. Remove from heat; stir in toasted pecans, heavy cream and a pinch of salt. Let cool to room temperature then spoon over the
cooled cheesecake.
Slice to serve.
Makes one 9 inch cheesecake.
Store refrigerated.