PECAN PIE CHEESECAKE RECIPE

 IngredientsCrust:            2 cups graham crackers, crumbed            ⅓ cup light brown sugar, packed            ½ cup butter, unsalted and meltedPecan Filling:            ⅓ cup butter, salted            1 tsp vanilla            2 eggs            1 cup light corn syrup            1 cup white granulated sugar            1 ½ cups of chopped pecansCheesecake:            16 ounces cream cheese softened            1 cup granulated sugar            ¼ tsp salt            1 ½ tbsp flour, all purpose            1 tbsp vanilla extract            3 eggs            ½ cup sour creamPecan Topping:            ¼ cup butter, salted            ⅓ cup light brown sugar            ½ tsp vanilla extract            ¼ cup heavy cream            1 cup chopped pecansHow To Make Pecan Pie Cheesecake RecipeFIRST STEP:Preheat the oven to 325*Line a 9 inch springform pan with parchment paper and spray lightlyPrepare the crust firstPress the crust into the prepared springform panBring the crust part way up the sides of the panPlace the pan and crust into the freezer to chill while you make the fillingSECOND STEP:In a saucepan, melt the butter over low heatCombine the sugar, corn syrup, the eggs, vanilla and pecans( it is best to not add the eggs first, you could end up with breakfast eggs).Stir continuously to keep the ingredients mixed well.Reduce the heat and simmer until the mix thickensPour this filling into the prepared crust and set to the sideTHIRD STEP:Cream the cream cheese and sugar together and then add in the salt and the flourStir in the vanilla and then the eggs, one at a time. Add the sour cream and beat until just mixed, do not over mix Pour this mix into the pan on top of the pecan filling, using spoonfuls to do this. Do not pour as you will move the filling and pecansWrap the bottom of your springform pan tightly on the bottom with aluminum foil. Use a couple of layers of foil.Place the springform pan into a pan that is larger than the springform panPour water into the outer pan part way up the foil. This is called a water bathPlace the pans into the oven and bake for 1 hour, just until the cheesecake is still slightly jigglyFOURTH STEP:Turn the heat off for the oven, leave the cheesecake in the oven for 30 minutes, then crack the door open just slightly and continue to leave the cheesecake in the oven for another 30 minutes to coolPlace the cheesecake on the counter, wrap it tightly in plastic wrap once it is completely cooled. Then place it in the refrigerator overnight to chill.FIFTH STEP:The next day, remove the cheesecake from the springform pan and prepare the toppingSIXTH STEP:Melt the butter and brown sugar together in a panBring to a simmer and cook for 2 to 3 minutesAs it thickens, it will also become a darker color.Remove from the heat and stir in the heavy cream and the vanillaSpoon this topping over the top of the cheesecakeEnjoy!

PECAN PIE CHEESECAKE RECIPE

 



Ingredients

Crust:

            2 cups graham crackers, crumbed

            ⅓ cup light brown sugar, packed

            ½ cup butter, unsalted and melted

Pecan Filling:

            ⅓ cup butter, salted

            1 tsp vanilla

            2 eggs

            1 cup light corn syrup

            1 cup white granulated sugar

            1 ½ cups of chopped pecans

Cheesecake:

            16 ounces cream cheese softened

            1 cup granulated sugar

            ¼ tsp salt

            1 ½ tbsp flour, all purpose

            1 tbsp vanilla extract

            3 eggs

            ½ cup sour cream

Pecan Topping:

            ¼ cup butter, salted

            ⅓ cup light brown sugar

            ½ tsp vanilla extract

            ¼ cup heavy cream

            1 cup chopped pecans

How To Make Pecan Pie Cheesecake Recipe

FIRST STEP:

Preheat the oven to 325*


Line a 9 inch springform pan with parchment paper and spray lightly


Prepare the crust first


Press the crust into the prepared springform pan


Bring the crust part way up the sides of the pan


Place the pan and crust into the freezer to chill while you make the filling


SECOND STEP:

In a saucepan, melt the butter over low heat


Combine the sugar, corn syrup, the eggs, vanilla and pecans( it is best to not add the eggs first, you could end up with breakfast eggs).


Stir continuously to keep the ingredients mixed well.


Reduce the heat and simmer until the mix thickens


Pour this filling into the prepared crust and set to the side


THIRD STEP:

Cream the cream cheese and sugar together and then add in the salt and the flour


Stir in the vanilla and then the eggs, one at a time. Add the sour cream and beat until just mixed, do not over mix


 

Pour this mix into the pan on top of the pecan filling, using spoonfuls to do this. Do not pour as you will move the filling and pecans


Wrap the bottom of your springform pan tightly on the bottom with aluminum foil. Use a couple of layers of foil.


Place the springform pan into a pan that is larger than the springform pan


Pour water into the outer pan part way up the foil. This is called a water bath


Place the pans into the oven and bake for 1 hour, just until the cheesecake is still slightly jiggly


FOURTH STEP:

Turn the heat off for the oven, leave the cheesecake in the oven for 30 minutes, then crack the door open just slightly and continue to leave the cheesecake in the oven for another 30 minutes to cool


Place the cheesecake on the counter, wrap it tightly in plastic wrap once it is completely cooled. Then place it in the refrigerator overnight to chill.


FIFTH STEP:

The next day, remove the cheesecake from the springform pan and prepare the topping


SIXTH STEP:

Melt the butter and brown sugar together in a pan


Bring to a simmer and cook for 2 to 3 minutes


As it thickens, it will also become a darker color.


Remove from the heat and stir in the heavy cream and the vanilla


Spoon this topping over the top of the cheesecake


Enjoy!