Recipes

Cheesecake

Pecan Pie Cheesecake

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs

2 tbsp granulated sugar

5 tbsp unsalted butter, melted

For the Cheesecake:

24 oz cream cheese, softened

1 cup brown sugar

3 large eggs

1 tsp vanilla extract

½ cup heavy cream

For the Pecan Pie Topping:

1 cup light corn syrup

1 cup brown sugar

3 large eggs

¼ cup unsalted butter, melted

1 tsp vanilla extract

1 ½ cups pecans, chopped

Instructions:

1. Prepare the Crust:

Preheat the oven to 325°F (160°C).

In a bowl, combine graham cracker crumbs, sugar, and melted butter.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then let it cool.

2. Make the Cheesecake Filling:

In a large bowl, beat the cream cheese and brown sugar until smooth.

Add eggs, one at a time, beating after each addition.

Mix in vanilla and heavy cream.

Pour the cheesecake mixture over the cooled crust.

3. Bake the Cheesecake:

Wrap the springform pan in aluminum foil and place it in a larger pan filled with 1 inch of hot water (water bath).

Bake for 55-60 minutes or until the center is slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door cracked open.

Refrigerate for at least 4 hours or overnight.

4. Prepare the Pecan Pie Topping:

In a medium saucepan, combine corn syrup, brown sugar, eggs, melted butter, and vanilla.

Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).

Stir in chopped pecans and remove from heat.

5. Assemble the Cheesecake:

Pour the pecan pie topping over the cooled cheesecake.

Refrigerate for at least an hour before serving to let the topping set.

Enjoy your rich and creamy pecan pie cheesecake!

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