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Pecan Pie Cheesecake Delicious

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For The Brown Sugar Pecan Topping
180 g Pecan Halves
56 g Unsalted Butter
100 g Brown Sugar Dark preferred
90 ml Heavy Cream
15 ml Light Corn Syrup
A Pinch of Salt less than 1/8 tsp

Optional
Brown Sugar Whipped Cream See Note

Instructions

Instructions
Preparing The Oven

1/ Position your oven rack in the center, and a lower rack for a later water bath. Preheat your oven to 350°F (177°C).

The Crust

1/ If you’re starting with whole graham crackers, grind them into fine crumbs using a food processor.

2/ Combine the crumbs and sugar in a medium bowl, blending well before incorporating the melted butter.

3/ Transfer this mixture to a 9- or 10-inch ungreased springform pan. Firmly pat it down to form a smooth crust. Bake for 10 minutes and set aside to cool.

The Cheesecake Filling

1/ Employing a hand mixer or stand mixer with a paddle attachment, beat the cream cheese and brown sugar on medium-high until smooth, taking about 2 minutes.

2/ Introduce sour cream, vanilla extract, lemon juice, and ground cinnamon. Beat until well-blended.

3/ Incorporate the eggs one at a time, beating just enough to mix after each addition. Avoid overmixing; otherwise, the cheesecake may deflate and crack.

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