Saturday, December 8, 2012

Pecan Pie Cheesecake

I know we're right in the middle of the Christmas season, but it's still technically autumn.


I could not let this post slip by. This was one of two Thanksgiving desserts I made this year. The other dessert was Pumpkin Crunch Cake.

I think I was really craving pecans.

This cheesecake was the best cheesecake I've ever made. I say that not because it was so rich and decadent, but because it came out perfectly. No cracks and the graham cracker crust actually stuck to the cheesecake.


Don't get me wrong. It was amazing. Look at that pecan pie filling layer. I think it was even better than the last pecan pie I made.

Pecan Pie Cheesecake

For the crust:
  • 1 3/4 cups crushed graham cracker crumbs
  • 1/4 cup firmly packed light brown sugar
  • 1/3 cup butter, melted

For the pecan pie layer:

  • 1 cup sugar
  • 2/3 cup corn syrup
  • 1/3 cup butter, melted
  • 2 eggs
  • 1 1/2 cups chopped pecans
  • 1 teaspoon vanilla extract

For the cheesecake layer:

  • 3 8-ounce packages of cream cheese, softened
  • 1 1/4 cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 4 eggs
  • 2/3 cup heavy whipping cream
  • 2 teaspoons vanilla extract

Make the crust.  Preheat oven to 350°.  Combine graham cracker crumbs and brown sugar in a medium sized bowl.  Stir in melted butter and mix to combine.  Pour mixture into a 9" springform pan.  Press along bottom and up side of pan.  Bake for 6 minutes.  Set aside to cool.

Reduce oven temperature to 325°.  

To make the pecan pie filling, place all ingredients in a medium saucepan.  Bring to a boil over medium-high heat.  Reduce heat and simmer until thickened, about 8 - 10 minutes, stirring constantly.  Pour mixture into crust and set aside.

Place the cream cheese in the bowl of a stand mixer and mix on medium speed until creamy.  Add brown sugar and flour, and beat until fluffy.  Add eggs, one at a time, beating well after each addition.  Scrape down sides of bowl.  Add cream and vanilla.


At this point, prepare the springform pan for baking. Wrap the outside of the pan--the bottom and up the sides about 2 inches--in aluminum foil. Fill a roasting pan with 1 1/2 inches of water. Place the springform pan in the water bath you just created. 

Pour cheesecake mixture over pecan pie filling.  Bake for one hour, or until center is almost set.  Turn oven off and leave cheesecake in the oven, without opening the door, for another hour.  Remove from oven and run a sharp knife around the edge of pan, put do not take the cake out of the springform.  Let cool and refrigerate.  Let sit at room temperature for about 30 minutes before serving.

This is the springform pan I use. It was also needed to make this Taco Bake.


If you make this, let me know how it turned out for you!

Source: Candy Girl


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