Pecan Pie Cheesecake Recipe
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5.0
27 reviews
Excellent
Pecan Pie Cheesecake Recipe
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This Pecan Pie Cheesecake is the perfect combination of two delicious desserts - chocolate pecan pie and cheesecake. It's so good it'll quickly replace your best pecan pie recipe.
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Ingredients
Crust:
- 2 cups graham crackers crumbs (about 1 sleeve)
- 1/3 cup dark brown sugar
- ½ teaspoon kosher salt
- 5 tablespoons unsalted butter
Cheesecake Layer:
- 24 ounces cream cheese , softened
- 1/4 cup sour cream
- 1 cup dark brown sugar
- 3 large eggs
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Pecan Layer:
- 4 tablespoons unsalted butter
- ½ cup light brown sugar
- 1/4 cup heavy cream
- ¼ cup semi-sweet chocolate chips
- Pinch kosher salt
- 10 ounces whole shelled pecans
Topping:
- Easy Caramel Sauce
- fleur de sel
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Instructions
- Preheat oven to 350 degrees.
- Line the bottom of a 9-inch spring form pan with parchment paper, then coat with cooking spray.
- Stir together graham crackers crumbs, brown sugar and Kosher salt until well combined.
- Add melted butter until fully combined. Press into bottom of springform pan.
- Bake for 6-7 minutes or until crust is lightly browned. Remove and set aside to cool while you assemble the cheesecake layer.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with electric mixer, beat cream cheese until light and fluffy. Add sour cream and continue to beat until combined. Scrape down the sides and paddle.
- Incorporate dark brown sugar, beating until well combined. Scrape down the sides and paddle.
- Add eggs, one at a time, until fully combined.
- Add flour, vanilla and salt.
- Spread cheesecake mixture over cooled graham cracker crust. Tap several times to release air bubbles and settle the batter.
- Wrap the bottom of your springform pan in aluminum foil to prevent water bath from seeping in.
- Place your cheesecake in another, larger baking dish. Fill with water to half way up springform pan.
- Place in oven for 90 minutes. If the top starts to brown, cover loosely with a piece of aluminum foil.
- After 90 minutes, turn off oven and vent door, allowing to cool naturally for about an hour.
- Remove from water bath and take off aluminum foil wrap. Cover and place in the refrigerator to chill for 8-24 hours.
- To make pecan pie cheesecake, melt butter over low heat in a medium skillet.
- Add brown sugar and heavy cream. Continue to stir and heat over low heat until sugar is fully dissolved and mixture is smooth.
- Add chocolate chips until smooth.
- Remove from heat, add pecans and Kosher salt, tossing until fully covered. Set aside to cool for a minimum of 30 minutes.
- Spoon over cheesecake before serving.
- Garnish with Easy Caramel Sauce and Fleur de Sel.
Equipments used:
Notes
- DO NOT add pecan topping ahead of serving, the butter will get really hard and it will be hard to serve. DO refertare leftovers. You'll remember how glorious it was fresh.
- Adapted from Delish.
Nutrition Information
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Calories
693kcal
(35%)
Carbohydrates
53g
(18%)
Protein
8g
(16%)
Fat
51g
(78%)
Saturated Fat
20g
(100%)
Cholesterol
135mg
(45%)
Sodium
458mg
(19%)
Potassium
293mg
(8%)
Fiber
3g
(12%)
Sugar
40g
(80%)
Vitamin A
1200IU
(24%)
Vitamin C
0.2mg
(0%)
Calcium
131mg
(13%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 693 kcal
% Daily Value*
| Calories | 693kcal | 35% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 51g | 78% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 135mg | 45% |
| Sodium | 458mg | 19% |
| Potassium | 293mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 1200IU | 24% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 131mg | 13% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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