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Pecan Pie Cheesecake Recipes
Pecan Pie Cheesecake Recipes
- Recipe Submitted by Herb on 11/17/2014
Category: Holiday, Eggs, Pies, Cheesecakes
Ingredients List
- 6 oz. graham cracker crumbs
- 1/2 c. toasted pecan halves
- 1/2 stick unsalted butter, melted
- 3 pkgs. (8 oz. each) cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 1/2 c. packed light brown sugar
- 1/2 c. granulated sugar
- 1/4 tsp. salt
- 3 eggs
- 1/2 c. heavy cream
- 1 tsp. Lagrima Pure Vanilla Extract
- 1/3 c. basic homemade caramel
- 1 1/2 c. chopped toasted pecans
Directions
1. Preheat oven to 375; coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil; set aside. Combine graham cracker crumbs and toasted pecan halves in a food processor until fine. With processor running, drizzle in the melted butter. Press mixture into the bottom of the pan; bake 10 minutes. Cool crust completely before filling. Reduce oven to 325.
2. Beat cream cheese, 1 sick butter, 1/2 c. brown sugar, granulated sugar, and salt in a large bowl until mixture is fluffy, periodically scraping sides of the bowl. Add eggs one at a time, fully beating to incorporate into batter after each addition.
3. Add 1/2 c. cream and vanilla; beat until ingredients are completely incorporated into batter.Pour filling over crust, smoothing the top of filling. Transfer cheesecake to a roasting pan; place in the oven. Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan.
4. Bake cheesecake until it reaches 155 and sides are set but center still joggles, about 1 hour. Turn off the oven; leave cheesecake inside for 1 hour with the oven door closed. Remove cheesecake from oven; cool to room temperature. Cover cheesecake with plastic wrap; chill 3-24 hours.
5. Remove cheesecake from refrigerator 30 minutes before serving. Spoon caramel pecan topping over cheesecake carefully and evenly. If you have any remaining sauce, serve on individual slices.
2. Beat cream cheese, 1 sick butter, 1/2 c. brown sugar, granulated sugar, and salt in a large bowl until mixture is fluffy, periodically scraping sides of the bowl. Add eggs one at a time, fully beating to incorporate into batter after each addition.
3. Add 1/2 c. cream and vanilla; beat until ingredients are completely incorporated into batter.Pour filling over crust, smoothing the top of filling. Transfer cheesecake to a roasting pan; place in the oven. Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan.
4. Bake cheesecake until it reaches 155 and sides are set but center still joggles, about 1 hour. Turn off the oven; leave cheesecake inside for 1 hour with the oven door closed. Remove cheesecake from oven; cool to room temperature. Cover cheesecake with plastic wrap; chill 3-24 hours.
5. Remove cheesecake from refrigerator 30 minutes before serving. Spoon caramel pecan topping over cheesecake carefully and evenly. If you have any remaining sauce, serve on individual slices.
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