Decadent holiday dessert fusion (Print Version)
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs (store-bought or made from whole crackers)
02 -
⅓ cup packed light brown sugar
03 -
½ cup salted butter, melted
→ Pecan Pie Filling
04 -
⅓ cup salted butter
05 -
1 cup granulated sugar
06 -
1 cup light corn syrup
07 -
2 eggs
08 -
1 teaspoon vanilla extract
09 -
1½ cups chopped pecans
→ Cheesecake Layer
10 -
16 ounces cream cheese, softened
11 -
1 cup granulated sugar
12 -
¼ teaspoon salt
13 -
1½ tablespoons all-purpose flour
14 -
1 tablespoon vanilla extract
15 -
3 eggs
16 -
½ cup sour cream
→ Pecan Topping
17 -
¼ cup salted butter
18 -
⅓ cup light brown sugar
19 -
½ teaspoon vanilla extract
20 -
¼ cup heavy cream, room temperature
21 -
1 cup roughly chopped pecans
# Instructions:
01 -
Preheat your oven to 325°F. Line a 9-inch springform pan with parchment paper and coat with non-stick cooking spray. Mix the graham cracker crumbs with brown sugar and melted butter until combined. Press this mixture into the prepared pan, bringing it up the sides about halfway. Place the crust in the freezer to chill while preparing the fillings.
02 -
Melt ⅓ cup butter in a 2-quart saucepan over medium heat. Add the sugar, corn syrup, eggs, vanilla, and chopped pecans to the melted butter, being careful to stir everything together quickly so the eggs don't start cooking on their own. Cook the mixture over medium heat for about 10 minutes total, stirring constantly. The mixture will come to a boil - reduce heat to medium-low and continue simmering until it deepens to a golden brown and thickens.
03 -
Allow the pecan mixture to cool for 30 minutes, then pour it into the chilled crust and spread into an even layer.
04 -
Beat together the cream cheese and sugar until fluffy and well combined. Mix in the salt and flour. By hand, gently stir in the vanilla extract and add the eggs one at a time, fully incorporating each before adding the next. Mix in the sour cream and stir until smooth.
05 -
Carefully spoon the cheesecake mixture over the pecan filling layer, adding it in spoonfuls around the edges and working toward the center to avoid displacing the pecan layer. Wrap the bottom of the springform pan in 1-2 layers of aluminum foil. Place it in a larger pan and add hot water to the larger pan until it comes up about 1 inch around the springform pan, creating a water bath.
06 -
Bake the cheesecake for 1 hour, until it's just slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door open for another 30 minutes as both oven and cheesecake cool slowly. When completely cooled, cover with plastic wrap and refrigerate overnight.
07 -
After the cheesecake has chilled, remove it from the springform pan. Melt together the butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2-3 minutes until the mixture deepens in color. Remove from heat and stir in the vanilla and room temperature heavy cream, whisking until smooth. Stir in the chopped pecans.
08 -
Spoon the warm pecan topping over the top of the chilled cheesecake. Refrigerate briefly to set the topping if needed before serving.
# Notes:
01 -
Don't overmix the cheesecake batter. Overbeating will add too much air, causing it to puff during baking and then crack while cooling.
02 -
Layer the cheesecake over the pecan filling in spoonfuls around the edges rather than pouring it all in the center to keep the layers separate and even.
03 -
The water bath is essential for achieving a smooth, creamy cheesecake texture without cracks.
04 -
Be careful not to overcook the pecan topping - the longer you cook it, the harder and thicker it will become.
05 -
Make sure your heavy cream is at room temperature when making the topping to prevent the caramel from seizing.