Pecan Pie Cheesecake
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
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
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.