Pecan Pie Cheesecake with Graham Cracker Crust
By Liam Carter
Prep
25 min
Cook
70 min
Total
95 min
Servings
12
Level
Medium
A water bath keeps the springform pan warm‚ so the cheesecake doesn't set․ An unset cheesecake is an ideal texture․ I also chill the cheesecake in the oven to achieve a smooth cheesecake with toasted pecans on top․
Use room-temperature dairy and eggs․ Beat the cream cheese until well combined before adding other ingredients․ Stir down the sides of the bowl before adding eggs to filling ingredients․ When adding eggs‚ I use low speed and stop beating after each egg is added․ Bubbles trapped in the batter during baking can lead to cracks when the cake cools․
The crust is baked at 350°F (175°C) for 10 minutes and fully cooled on a rack before adding the filling․ I press the crumbs firmly into the pan to prevent the filling from seeping into the crust․ Wrap the outer edges of the pan with double layers of heavy-duty aluminum foil before using a water bath for baking․
Cook the topping as directed in the recipe for several minutes․ Allow the topping to stand for 15 to 20 minutes to thicken․ Serve the topping warm‚ not hot‚ on top of cold cheesecake․ After 30 additional minutes in the refrigerator‚ slicing and serving wedges of cheesecake will leave the pecans on top․ The cheesecake topping will set during the final chilling period before serving․
Why you'll love this recipe
- Cream cheese‚ eggs‚ and sour cream at room temperature produce a batter that is easy to beat smoothly without lumps․
- Beat the eggs gently․ Incorporating air into the batter can lead to cracking when the cheesecake cools․
- In a water bath‚ the filling cooks more evenly․ The edges will be cooked․ The middle will remain soft․
- Leaving the cheesecake in a turned-off oven for an hour allows it to cool while the first part of the cheesecake solidifies․
- After 15-20 minutes of cooking‚ the pecan topping will be cooked and ready to serve․
- Prebake the graham cracker crust mixture thoroughly‚ then let it cool completely before adding the filling․
Ingredients
- •1 ½ cups graham cracker crumbs
- •¼ cup granulated sugar (for the crust)
- •6 tablespoons unsalted butter (melted)
- •32 ounces cream cheese (full-fat, block-style, softened to room temperature)
- •1 ½ cups granulated sugar (for the filling)
- •4 large eggs (at room temperature)
- •1 cup sour cream (at room temperature)
- •1 tablespoon vanilla extract (for the filling)
- •2 tablespoons all-purpose flour
- •1 cup light brown sugar (packed)
- •½ cup light corn syrup
- •¼ cup unsalted butter (for the topping)
- •1 teaspoon vanilla extract (for the topping)
- •½ cup heavy cream
- •1 ½ cups pecans (chopped)
Instructions
- 1
Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
- 2
Combine the graham cracker crumbs and 1/4 cup granulated sugar in a medium bowl. Pour in the 6 tablespoons melted butter and mix with a fork until the crumbs are evenly moistened.
- 3
Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
- 4
Bake for 10 minutes, then cool the crust completely on a wire rack.
- 5
Beat the softened cream cheese in a large bowl on medium speed until completely smooth. Gradually beat in 1 1/2 cups granulated sugar, scrape down the bowl, and mix in the flour.
- 6
Add the eggs one at a time, mixing on low speed just until each egg is blended. Stir in the sour cream and 1 tablespoon vanilla extract on low speed until just combined.
- 7
Pour the filling over the cooled crust and spread it into an even layer. Set the springform pan in a large roasting pan, then pour in hot water until it reaches about halfway up the sides of the springform pan.
- 8
Bake for 60-70 minutes, until the edges are set and the center is still slightly wobbly.
- 9
Turn off the oven and cool the cheesecake in the oven with the door cracked for 1 hour. Remove it from the water bath, remove the foil, and cool completely on a wire rack before refrigerating for at least 6 hours or overnight.
- 10
Combine the brown sugar, corn syrup, and 1/4 cup butter in a medium saucepan over medium heat. Bring the mixture to a boil while stirring constantly.
- 11
Reduce the heat and simmer for 2-3 minutes. Remove the saucepan from the heat and stir in 1 teaspoon vanilla extract and the heavy cream.
- 12
Fold in the chopped pecans until coated. Let the topping cool for about 15-20 minutes, until it thickens slightly and is warm, not hot.
- 13
Pour the warm topping over the chilled cheesecake and spread it evenly to the edges.
- 14
Refrigerate for at least 30 minutes before serving.
FAQ
Nutrition (per serving)
Calories
750
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