Pecan Pie Cheesecake

Pecan Pie Cheesecake is the perfect blend of sweet, creamy, and buttery goodness that promises to steal the show at your next gathering. Imagine the rich flavors of pecan pie, paired with a luscious cheesecake texture—what’s not to love? Whether you’re preparing for Thanksgiving, a birthday celebration, or just an indulgent weekend treat, this cheesecake offers the comfort of two beloved desserts in one delightful slice. So grab your apron, gather your ingredients, and let’s dive into this easy-to-follow recipe!

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Why This Recipe Works

This Pecan Pie Cheesecake combines rich, buttery flavors and a creamy texture to create something truly special. The brown butter adds a nutty depth that elevates the taste, making it an unbeatable dessert. Additionally, the layers work together harmoniously, creating both a delightful flavor profile and an impressive visual that will wow your guests.

Why You’ll Love This Pecan Pie Cheesecake

You’ll fall in love with this cheesecake because it captures everything we adore about comfort food. Its flavorful layers of sweet pecans and creamy cheesecake offer a unique twist on traditional desserts. Perfect for any occasion, it’s a wonderful way to merge two iconic treats, leaving lasting memories with every bite.

Ingredients

• 3/4 cup (168 g) unsalted butter
• 1/2 cup (112 g) unsalted butter
• 16 (240 g) graham crackers, full sheets
• 2 tbsp (28 g) brown sugar, packed
• 32 oz (907 g) cream cheese, softened at room temperature
• 3/4 cup (165 g) brown sugar, packed
• 1/2 cup (100 g) granulated white sugar
• 2 tbsp (16 g) cornstarch
• 1/3 cup (82 g) sour cream, at room temperature
• 2 tsp vanilla extract
• 3 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 6 tbsp (84 g) unsalted butter (for topping)
• 3/4 cup (180 ml) maple syrup
• 1 cup (220 g) brown sugar, packed (for topping)
• 1 tbsp (15 ml) bourbon, optional
• 1 1/2 tsp vanilla extract (for topping)
• 3/4 tsp salt
• 1 1/2 cups (170 g) whole pecans

Prepare the Crust’s Brown Butter

Start by heating the first portion of unsalted butter in a pot over medium heat. Allow it to melt, simmering until it turns foamy and develops a nutty aroma, which takes about 5 to 8 minutes. Once it’s ready, take it off the heat and transfer it to a bowl.

Prepare the Cheesecake’s Brown Butter

Repeat this same process for the second portion of unsalted butter. Let it cool, and set it aside while you prep the rest.

Create the Graham Cracker Crust

Preheat your oven to 350°F (175°C) to get ready for baking. In a food processor, pulse the graham crackers until they become fine crumbs. Combine these with the melted brown butter and brown sugar, pulsing until mixed. To protect your cheesecake during baking, prepare a 9-inch springform pan by wrapping aluminum foil around the base and sides, ensuring it’s sealed against water. Press the crust mixture into the bottom of the pan, and bake it for about 10 minutes. Once done, let it cool.

Make the Brown Butter Cheesecake Filling

Now it’s time for the filling! In a stand mixer with a paddle attachment, beat the softened cream cheese, cornstarch, brown sugar, and granulated sugar on medium speed until everything is smooth—about 2 minutes. Next, mix in the melted brown butter, sour cream, and vanilla until well combined.

Add Eggs and Pour Batter

As you prepare to add eggs, start by boiling water for the water bath. Add the eggs and egg yolks one at a time to the mixture, mixing gently until each one is incorporated before adding the next. Carefully pour the batter into the cooled crust, smoothing the top.

Bake in a Water Bath

Place the cheesecake into a large roasting pan. Pour the boiling water into the pan until it reaches about 1.5 inches up the sides of the springform pan. Bake it for 1 hour, then turn off the oven. You should leave the door ajar for another hour; this step is essential as it prevents cracks and ensures an even bake.

Cool and Refrigerate

After cooling in the oven for 2 hours, run a knife around the edges to help release it from the pan. Let the cheesecake cool completely on a wire rack, cover it, and then refrigerate for at least 8 hours—overnight is best for optimal flavor.

Prepare the Pecan Pie Topping

For the topping, melt 6 tablespoons of unsalted butter in a medium saucepan over low heat. Stir in the maple syrup, brown sugar, bourbon (if you’re using it), vanilla, salt, and eggs. Cook the mixture over medium-low heat for about 20 to 25 minutes, whisking until it thickens into a caramel-like consistency. Let it cool for 10 minutes.

Assemble the Cheesecake

Now, onto assembly! Transfer the chilled cheesecake to a serving plate. Pour the pecan pie topping over it, keeping a bit of the mixture aside—about 1/4. Even out the topping and sprinkle whole pecans on top. Then drizzle the reserved sauce over the pecans for that special finishing touch, and it’s time to serve!

Serving Suggestions

For an enhanced experience, serve this Pecan Pie Cheesecake with a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess beautifully complements the rich flavors of the cheesecake.

Tips for Success

• Make sure all your ingredients are at room temperature. This helps create a smoother batter.
• Avoid overmixing the batter after adding the eggs. This keeps cracks at bay.
• Refrigerating overnight really enhances the flavor and texture of the cheesecake.

Variations

Feel free to get creative! If you want a different nutty flavor, swap out pecans for walnuts. You could also add chocolate chips to the cheesecake filling for an indulgent twist that chocolate lovers will adore.

FAQs

Q1: Can I use a different crust recipe?
A1: Yes, feel free to substitute with an alternative cookie crust like Oreo or a nut-based crust for added flavor.

Q2: Is it necessary to use a water bath?
A2: While it’s helpful for preventing cracks and achieving creaminess, it’s not strictly required.

Q3: How long can I store the cheesecake?
A3: This cheesecake can be kept in the fridge for up to 5 days or frozen for up to 3 months.

Q4: Can I make this cheesecake in advance?
A4: Absolutely! It’s a wonderful dessert to prepare ahead of time, as resting in the fridge enhances the flavors.

Q5: Can I omit the bourbon?
A5: Yes, you can leave out the bourbon. It’s optional and won’t compromise the overall flavor.

This Pecan Pie Cheesecake merges the best of two desserts, offering a classic flavor profile that’s sure to impress everyone you serve. The creamy cheesecake, paired with a gooey pecan topping, will please both cheesecake aficionados and pie lovers alike. Perfect for any occasion, you’ll find it becomes a favorite at your dessert table. Enjoy the delightful responses and happy baking!

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