Pecan Pie Cheesecake with actual pecan pie filling on ideal of a creamy cheesecake base.
Fall is officially upon us and I can assume of no higher solution to celebrate than with pecan pie!
But no longer simply any pecan pie, I’m speaking about a pecan pie cheesecake. A wealthy creamy cheesecake topped with actual pecan pie filling. Sounds incredible, doesn’t it?
This recipe is a fun solution to take NULL well-loved classics and combine them into one. It tastes so good, you’ll desire to make all of it season long.
Don’t let this recipe scare you. I recognize there are fairly a number of meals and the steps to creating the cheesecake glance overwhelming but it’s actually no longer that complicated.
Ingredients
For the crust
2 cups (272 g) graham cracker crumbs, about 18 complete crackers
1 cup (100 g) finely floor pecans
1/4 cup (55 g) faded brown sugar, packed
8 tablespoons unsalted butter, melted
For the filling
16 ounces (452 g) cream cheese, softened
1/2 cup (100 g) granulated sugar
1/2 cup (114 g) sour cream, room temperature
1 tablespoon vanilla extract
1/4 teaspoon salt
2 big eggs, room temperature, frivolously beaten
For the topping
1 cup (220 g) faded brown sugar, packed
2/3 cup (227 g) darkish corn syrup SEE NOTE 1
1 tablespoon rum, SEE NOTE 2
1/4 cup (56 g) unsalted butter
3 big eggs
1/4 cup (60 ml) heavy cream
1/4 teaspoon salt
2 and 1/2 cups (260 g) coarsely chopped pecans
Instructions
Make the crust
Move the oven rack to the heart role and warmth the oven to 350°F. Line the internal backside and aspects of a 9-inch springform pan with parchment paper or aluminum foil and spray frivolously with nonstick spray. Wrap foil round the outdoor backside as nicely and set aside.
Stir the graham cracker crumbs, floor pecans, brown sugar, and melted butter collectively till it resembles rainy sand. Press the crumb combination into the backside and up the aspects of the ready pan. (There's sufficient crust to cross beautiful far up the aspects of the pan. You need it to be at the least 3/4 of the method up so or no longer it's tall sufficient to cling the filling and topping.)
Bake for 10 minutes. Set apart to cool whereas you make the filling.
Make the filling
Reduce the oven temperature to 300ºF.
In a big blending bowl beat the cream cheese with an electrical mixer on medium to medium-high pace till delicate and creamy, about 1 minute.
Add the sugar, sour cream, vanilla, and salt. Beat on medium pace till nicely combined.
Using a silicone spatula, gently stir within the eggs simply till combined. Pour the batter into the ready crust. Use an offset spatula to unfold the batter evenly into the bottom.
Bake for 40 minutes. Once the cheesecake is going into the oven, start running at the topping.
Make the topping
Combine the brown sugar, corn syrup, rum, and butter in a medium saucepan. Cook over medium warmth till it reaches a boil, stirring constantly. Continue to boil for 2 minutes.
Remove from warmth and let cool whereas the cheesecake is baking. Meanwhile, whisk the eggs, salt, and cream together; set aside.
Once the cheesecake has baked for 40 minutes, take away it from the oven.
Slowly whisk the egg combination with the cooled sugar syrup till nicely combined. Stir within the chopped pecans.
Gently spoon the pecan topping over the cheesecake. (Spoon the pecans over then upload simply sufficient of the syrup to fill the crust. If the topping is going above the crust, there may be a threat it'll leak down below the crust and make the crust soggy. It may also "glue" the springform together.)
Return the cheesecake to the oven and bake for one other 40-50 minutes, till the ideal is golden brown and crisp. (If the rims of the pecan topping are over-browning throughout baking, disguise with foil.)
Transfer to a wire rack and funky completely. Cover the cheesecake and refrigerate for at the least four hours earlier than serving.
To serve
Slowly loosen the aspects of the springform pan. (Hopefully, the topping hasn't run down and stuck the pan together.) If the aspects appear stuck, gently run a butter knife round the rims of the cheesecake to loosen it and press the backside of the pan upwards. Once the aspects and backside of the pan are unfastened of every other, lift the outer ring of the pan to take away it.
Carefully move the cheesecake to a serving platter. I suggest freezing the cheesecake for 1-2 hours earlier than slicing. This makes it simpler to get neat slices.
Run a pointy knife below hot water and intently dry the blade. Make a cut within the cheesecake. Repeat with rinsing the blade below hot water, intently dry it, and make the subsequent cut. Do this for every slice.
If you iced over the cheesecake earlier than slicing, let the slices sit at room temperature for 30 minutes earlier than serving.
Make forward tip
The baked and chilled cheesecake will hold for as much as four days included tightly and kept within the refrigerator.
Pecan pie cheesecake will hold for as much as 2 months included tightly and kept within the freezer. Slice whereas frozen then permit the slices to thaw earlier than serving.
Notes
If you do no longer desire to make use of darkish corn syrup or do no longer have entry to it, you may exchange with maple syrup or honey. Keep in thoughts those will switch the style slightly.
Rum or Bourbon may be used. If you do no longer desire so as to feature the alcohol, you may use natural vanilla extract in its place.
It is essential to press the crust up the aspects of the pan also. Try to get it at the least 3/4 of the method up. This will assist cling the pecan pie filling as soon as or no longer it's additional to the cheesecake.
Pecan pie topping from Joy of Baking.
Method adapted through way of Jo Cooks.