Pecan Pie Cheesecake
Cinnamon, brown sugar cheesecake surrounded by buttery graham cracker pecan crust and crowned with crunchy toasted pecans robed in a brown sugared butter base…what could be better?
- Prep Time: 30 Minutes
- Cook Time: 1 Hour
- Total Time: 1 hour 30 minutes
- Yield: One 9-Inch Cheesecake (About 12-14 Servings) 1x
Ingredients
Pecan Graham Cracker Crust:
1 sleeve (about 1 cup or 9 sheets) graham crackers, finely crushed
1 cup pecans
1 tbsp. granulated sugar
4 tbsp. unsalted butter, melted
Cinnamon Brown Sugar Cheesecake:
4–8 oz. block cream cheese, at room temperature
1 cup brown sugar, packed
1 tsp. vanilla
1/2 tsp. ground cinnamon
4 large eggs, at room temperature
Pecan Brown Sugar Topping:
2 cups pecan halves, toasted*
1/4 cup (4 tbsp.) unsalted butter, at room temperature
1/2 cup brown sugar, packed
6 tbsp. heavy cream
1/4 tsp. salt (kosher, table, or sea)
1 tbsp. light corn syrup
Instructions
Preheat oven to 350 degrees F.
For Pecan Graham Cracker Crust:
In a food processor, combine graham crackers, pecans, and granulated sugar. Process until fine crumbs are formed. Add melted butter and combine until clumps form. Press into the bottom and up the sides of a greased 9-inch spring form pan. Set aside.
For The Cinnamon Brown Sugar Cheesecake:
In a standing mixer, or a large bowl with a hand-held mixer, on medium speed, combine cream cheese, brown sugar, vanilla, and cinnamon until smooth. Add eggs one at a time, blending well after each addition. Blend all until smooth. Pour into prepared Pecan Graham Cracker Crust. Bake in preheated oven for 45 to 50 minutes. Center of the cheesecake should be slightly jiggly but set. Edges will puff slightly and be golden brown. Remove from heat and let cool completely on a wire rack.
For Pecan Brown Sugar Topping:
In a medium-sized pan, over medium heat, combine butter, brown sugar, cream, salt and corn syrup. Bring to a boil, stirring occasionally. Once simmering, allow mixture to boil for 1-2 minutes without stirring. Remove from heat. Stir in toasted pecans. Allow to almost cool completely before pouring over the top of the cheesecake.
Store covered cheesecake for up to 5 days in the refrigerator.**
Notes
*Toast pecans in a single layer on a cookie sheet in a 300 degree F oven for about 7-10 minutes or until fragrant. Remove from oven and cool.
**Cooled and finished cheesecake can be tightly wrapped with plastic wrap and aluminum foil and frozen for up to 3 months.
Find it online: http://gloveboxeats.com/?p=8402