Pecan Pie Cheesecake Recipe

Name: Pecan Pie Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10
Ingredients: 1¾ cups graham cracker crumbs ((about 12 sheets)); ¼ cup packed light brown sugar ((55g)); ¼ cup unsalted butter (melted (57g)); ¼ teaspoon salt; 3 (8-ounce/227g) blocks cream cheese (room temperature); 1 cup granulated sugar ((200g)); ¼ teaspoon salt; ⅓ cup sour cream (room temperature (80g)); 3 large eggs; 1 tablespoon vanilla extract; 3 tablespoons all-purpose flour; ½ cup unsalted butter ((113g)); ¾ cup firmly packed light brown sugar ((165g)); 1 tablespoon dark corn syrup; ⅔ cup heavy cream ((80mL)); 1 teaspoon vanilla extract; ¾ teaspoon ground cinnamon; ½ teaspoon salt; 2 cups pecan halves ((240g))

Prep 30 min Cook 1 hr 30 min Serves 10 Source

Ingredients

1¾ cups graham cracker crumbs ((about 12 sheets))
¼ cup packed light brown sugar ((55g))
¼ cup unsalted butter (melted (57g))
¼ teaspoon salt
3 (8-ounce/227g) blocks cream cheese (room temperature)
1 cup granulated sugar ((200g))
¼ teaspoon salt
⅓ cup sour cream (room temperature (80g))
3 large eggs
1 tablespoon vanilla extract
3 tablespoons all-purpose flour
½ cup unsalted butter ((113g))
¾ cup firmly packed light brown sugar ((165g))
1 tablespoon dark corn syrup
⅔ cup heavy cream ((80mL))
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
½ teaspoon salt
2 cups pecan halves ((240g))

Steps

1
Preheat the oven to 350°F. Position one rack in the center and one rack at the bottom of the oven.
2
In a medium bowl, stir together graham cracker crumbs, sugar, butter, and salt until well combined. Press the mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan using the bottom of a glass or measuring cup to create an even layer.
3
Bake on the center rack for 10 minutes. Remove and let cool while making the filling.
4
Reduce the oven temperature to 325°F.
5
In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the cream cheese on medium-low speed until smooth, about 1 minute. Add the sugar and salt, and beat until fully incorporated, stopping to scrape down the bowl as needed. Add the sour cream and vanilla and beat just until combined.
6
Add the eggs, one at a time, beating each until fully incorporated before adding the next. Stop to scrape down the bowl between the eggs. Sift in the flour and beat just until combined. Pour into the cooled crust.
7
Place a large roasting pan or baking dish on the bottom oven rack. Pour boiling water into the pan until it fills it about halfway. Place the cheesecake on the center rack above the water bath.
8
Bake for 40 minutes or until the center wobbles when gently shaken and the edges are slightly puffed. Turn the oven off and prop the oven door open with a wooden spoon. Let it cool for 1 hour. Remove the cheesecake from the oven and let cool completely at room temperature. Chill for at least 6 hours or overnight.
9
About 45 minutes before you want to serve, melt the butter in a large skillet over medium heat. Add the sugar and corn syrup. Stir until dissolved and bubbling.
10
Stir in the heavy cream, vanilla, cinnamon, and salt until fully incorporated and bubbling again. Stir in the pecans and coat well. Cook for 1 minute. (Caramel will still be runny but thickens as it cools.) Remove from the heat and let cool, stirring frequently, until barely warm to the touch, about 40 minutes. (Transfer the caramel mixture to a bowl for faster cooling.)
11
Run a thin knife around the edge of the cake pan. Release the spring and remove the sides of the pan. Pour the cooled pecan topping over the top of the cake before serving.