Ingredients
-
-
1 1/2
-
1/3
-
8
-
-
6
-
1/2
-
3/4
-
1 1/2
-
2
-
1/2
-
1
-
-
24
-
1
Directions
Pecan Pie Cheesecake, The quintessential fall pie
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Steps
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1
Done
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Preheat Oven to 325 Degrees F. in a Large Bowl, Combine Graham Cracker Crumbs, Sugar and Butter. Press Evenly Into Bottom and Halfway Up the Side of a 9-Inch Springform Pan. Bake For 6-8 Minutes; Set Aside to Cool. |
|
2
Done
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in a Small Saucepan Over Medium Heat, Melt 6 Tablespoons Butter. Add 1/2 Cup Light Brown Sugar and Cook, Stirring Occasionally, Until Starting to Bubble and Sugar Is Dissolved, About 2 Minutes. Remove from Heat and Stir in Dark Corn Syrup, 1 1/2 Cup Chopped Pecans, Eggs, Vanilla Extract and Salt. Pour Into Prepared Crust; Set Aside. |
|
3
Done
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in a Stand Mixer With Paddle Attachment, Beat Cream Cheese, 1 Cup Light Brown Sugar and Flour Until Fluffy. Add Eggs, One at a Time, Beating After Each Addition Until Just Combined. Add 1 Cup Heavy Cream and Stir Until Well Combined. Pour Over Pecan Pie Filling and Place Springform Pan on a Baking Sheet. Bake For 60-70 Minutes Until Cake Jiggles Slightly When Moved or Toothpick Inserted in the Center Comes Out Clean. Turn Off Oven and Leave Cake in For 1 Hour, Then Remove from Oven and Let Cool Completely. |
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4
Done
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to Make the Pecan Topping: |
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5
Done
|
Melt Butter in a Small Saucepan Over Medium Heat. Add Brown Sugar and Cook Until Bubbling, About 3-5 Minutes. Remove from Heat and Stir in 1 1/2 Cups Toasted Pecans, 1/3 Cup Heavy Cream and Pinch of Salt. Let Cool to Room Temperature Then Spoon Over. |
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6
Done
|
Cooled Cheesecake. Slice to Serve or Store Refrigerated. |
