PECAN PIE CHEESECAKE 🍰
Bake at 325 degrees for 1hr 10min
Butter pecan sauce
✨1/4 cup of unsalted sweet cream butter
✨1/2 cup of brown sugar
✨1 tbsp of vanilla extract
✨1 tsp of cinnamon
✨1 tsp nutmeg
✨1/2 tsp of salt
✨1/2 cup of heavy whipping cream
✨ 1 1/2 cup of pecans
Crust
✨2 packs of gram crackers
✨1/3 cup of sugar
✨1 1/2 stick of unsalted sweet cream butter(melted)
Cheesecake filling
✨4 8oz sticks of cream cheese (room temp)
✨1 cup of sugar
✨3 large eggs (room temp)
✨2 tbsp of vanilla extract
✨1 cup of sour cream (room temp)
✨1/4 cup of heavy whipping cream (room temp)
💕INSTRUCTIONS💕
CRUST
* Melt the butter on the stovetop or in the microwave until liquid then let it cool slightly. Crush graham crackers in a food processor or place them in a zip-lock bag and crush with a rolling pin until finely ground.
* Add the melted butter and mix until the texture look like wet sand.
* Press the crumb mixture firmly and evenly into the bottom of an ungreased 9-inch springform pan, using the back of a spoon or spatula until it’s smooth out. Pack it tightly enough to hold together.
* Bake the crust at 325 degrees for 8–10 minutes, until lightly golden and set. Remove it from the oven and let the crust cool completely in the pan before pouring in the cheesecake batter.
WATER BATH PREPARATION
* Boil 3-4 cups of water then pour in a pan that is bigger in size, than your springform pan. Set it aside.
* Tightly wrap the outside of the springform pan in at least 4 layers of heavy-duty aluminum foil, making sure the bottom and sides are fully covered to guard against leaks.
CHEESECAKE BATTER
* Add the room-temperature cream cheese to the bowl then mix on medium-low speed for about 2 minutes until perfectly smooth and free of lumps, pausing to scrape down the sides and bottom of the bowl.
* Add the sugar and continue mixing on medium-low speed for 2 minutes until the mixture looks silky and no longer grainy. Scrape down the bowl again.
* Add the room-temperature sour cream, vanilla, then mix on low speed for about 10 seconds until just blended. Scrape down the sides and bottom of the bowl once more.
* Add the eggs. Mix only until fully incorporated, about 30 seconds.
ASSEMBLE THE CHEESECAKE
* When the batter is silky and smooth, stop mixing and pour it into the prepared crust. Gently tap the pan on the counter a few times to release any air bubbles, then place inside the water bath pan we prepared.
* Bake the cheesecake in the prepared water bath at 325 degrees for 1hr and 10min, until the edges are set but the center is still slightly jiggly when gently shaken. DO NOT OPEN THE OVEN DOOR DURING BAKING!
* Once the baking time is complete, turn off the oven and leave the cheesecake inside with the door closed for 1hr to cool and help prevent cracks. Afterward, remove the water bath pan from the oven, carefully lift the cheesecake out, unwrap the foil, and place the pan on counter to cool at room temperature for about 1 hour.
* Once the cheesecake has cooled all the way, place in the refrigerator to chill for at least 6 hours, or overnight, until fully set. ONLY after chilling, release the springform pan and remove the cheesecake carefully.
CARAMEL PECAN TOPPING
* Melt the butter with the sugar in a saucepan over medium heat, stirring constantly to prevent the butter from separating. Cook until the mixture turns into a smooth, golden caramel, be careful not to let it burn.
* Add the heavy cream to the caramel pan. Cook for about 2-3 minutes stirring constantly.
* Stir in the cinnamon, salt, vanilla and pecans then let the caramel cook for another 5mins to infuse the flavors.
* Let the caramel pecan mixture cool slightly; it should be warm and pourable, not hot or fully set. Once it’s cool pour it over the cheesecake and serve.
NOTE that once the caramel sets, especially after chilling, it will firm up and make the cheesecake more difficult to slice cleanly. It’s best to bring the cheesecake back to room temperature before slicing. #foryoupage #foodie
This pecan pie cheesecake recipe perfectly blends the traditional flavors of pecan pie with the creamy richness of cheesecake, creating a dessert that’s both comforting and indulgent. The key to its success lies in the homemade caramel pecan sauce, made from unsalted sweet cream butter, brown sugar, vanilla, cinnamon, nutmeg, salt, heavy whipping cream, and pecans, which adds a luxurious finishing touch that elevates the whole dish. For an ideal crust, using graham crackers crushed finely and mixed with melted unsalted sweet cream butter and sugar provides a sturdy and flavorful base. Baking the crust briefly at 325°F (about 8-10 minutes) ensures it becomes slightly golden and set, which helps support the creamy cheesecake filling without becoming soggy. When preparing the cheesecake filling, it's essential that ingredients like cream cheese, eggs, sour cream, and heavy whipping cream are at room temperature. This prevents lumps and ensures a smooth and silky batter. Mixing on medium-low speed aids in incorporating air gently, helping to avoid cracks and unwanted texture. A water bath technique is used during baking, which helps regulate heat and moisture, preventing the cheesecake from drying out or cracking. Wrapping the springform pan with multiple layers of heavy-duty aluminum foil keeps water from leaking into the cake batter. Patience is important in this recipe. After baking, the cheesecake rests in the turned-off oven with the door closed to gently cool and reduce cracks, before chilling in the refrigerator for at least 6 hours or overnight to fully set. The caramel pecan topping requires careful attention during cooking—constant stirring prevents the butter and sugar from separating or burning. Adding the cinnamon, salt, vanilla, and pecans infuses the caramel with warm, cozy spices, enhancing the nutty depth that perfectly complements the cheesecake. For best results when serving, allow the cheesecake to come back to room temperature to soften the caramel topping, making it easier to slice cleanly. This detailed approach ensures a spectacular pecan pie cheesecake that impresses at gatherings or festive occasions. Try this recipe for a homemade dessert that combines the best of both worlds with a rich, nutty flavor and smooth creamy texture.
🔥🔥🔥🔥🔥🔥