(upbeat music) - [Man] And go straight to desert. (upbeat music) - [Man] You win this round, Mr. Cheesecake.
Pecan pie cheesecake is your new favorite fall dessert
Delicious fall twist on cheesecake
Updated: 7:41 AM EDT Sep 30, 2021
Yields: 8 servingsPrep Time: 25 minutesTotal Time: 5 hours, 55 minutesIngredientsFor the cheesecakeCooking spray, for pan3 8-ounce bars cream cheese, softened1 cup brown sugar3 large eggs1/4 cup sour cream2 tablespoon all-purpose flour1 teaspoon pure vanilla extract1/4 teaspoon kosher saltFor the crust1 sleeve graham crackers, finely crushed5 tablespoon melted butter1/4 cup brown sugarPinch of kosher saltFor the pecan topping 4 tablespoon butter1/2 cup brown sugar1/2 teaspoon ground cinnamon1/4 cup heavy cream1 3/4 cup whole or chopped pecansPinch of kosher salt DirectionsPreheat oven to 325º and grease an 8-inch or 9-inch springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla and salt.Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar and salt. Press mixture into prepared pan.Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour, 30 minutes. Turn off heat, prop open oven door and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans and salt until completely coated, then remove from heat and let cool and slightly thicken. You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.
Yields: 8 servings
Prep Time: 25 minutes
Total Time: 5 hours, 55 minutes
Ingredients
For the cheesecake
- Cooking spray, for pan
- 3 8-ounce bars cream cheese, softened
- 1 cup brown sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
For the crust
- 1 sleeve graham crackers, finely crushed
- 5 tablespoon melted butter
- 1/4 cup brown sugar
- Pinch of kosher salt
For the pecan topping
- 4 tablespoon butter
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 1 3/4 cup whole or chopped pecans
- Pinch of kosher salt
Directions
- Preheat oven to 325º and grease an 8-inch or 9-inch springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla and salt.
- Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar and salt. Press mixture into prepared pan.
- Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour, 30 minutes. Turn off heat, prop open oven door and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
- Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans and salt until completely coated, then remove from heat and let cool and slightly thicken. You can make the topping up to an hour in advance and keep at room temperature; don't refrigerate as the butter will solidify.
- Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.
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