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Decoding the Ingredients: What You Should Know
You might be wondering why the ingredients list is so particular. For example, brick cream cheese is a must because cream cheese spread simply won’t cut it. And if you’re contemplating swapping dark brown sugar for light brown sugar, remember: it’s the molasses content that makes the difference. This is not the time for shortcuts.
Water Bath Method: The Secret Technique
Confused about why a water bath is necessary for a cheesecake? A water bath isn’t just for luxury baths; it’s the secret to a crack-free cheesecake surface. The steam from the hot water helps the cheesecake rise evenly, reducing the risk of cracks. It’s an easy step but makes a world of difference.
Cooling and Chilling: The Waiting Game
After baking, your pecan pie cheesecake needs to cool down before you can dig in. Turn off the oven, crack open the door, and let it sit for an hour. No drastic temperature changes allowed! Patience is key as the cheesecake sets during the cooling and chilling stages. The longer you wait, the better the payoff.
Caramel Pecan Pie Topping: The Finishing Touch
This topping isn’t just an afterthought; it’s the pièce de résistance. It’s like drizzling magic on an already incredible dessert. Comprising toasted pecan halves, brown sugar, and a dollop of corn syrup, this topping is more than a mere embellishment—it’s the essence of pecan pie encapsulated.
Ingredients
For The Crust
113 g Unsalted Butter melted
240 g Graham Cracker Crumbs approximately 16 full-sheet graham crackers
75 g Granulated Sugar
For The Cheesecake
904 g Full-Fat Brick Cream Cheese at room temperature
200 g Brown Sugar Dark preferred
240 g Full-Fat Sour Cream at room temperature
3 Large Eggs at room temperature
1 tsp Pure Vanilla Extract
1 tsp Fresh Lemon Juice optional, but recommended
1/4 tsp Ground Cinnamon
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