pecan pie cheesecake |
Name: |
Jennifer Miller |
Base: |
JB Andrews |
Recipe: |
1 1⁄2
cups graham cracker crumbs
1⁄3
cup sugar
8
tablespoons butter, melted
PECAN FILLING
6
tablespoons unsalted butter
1⁄2
cup packed light brown sugar
3⁄4
cup dark corn syrup
1 1⁄2
cups chopped pecans
2
eggs, beaten
1⁄2
teaspoon vanilla extract
1
pinch salt
CHEESECAKE FILLING
24
ounces cream cheese
1
cup packed light brown sugar
1⁄4
cup all-purpose flour
4
large eggs
1
cup heavy cream
PECAN TOPPING
4
tablespoons unsalted butter
1⁄2
cup light brown sugar, packed
1 1⁄2
cups toasted pecans, chopped
1⁄3
cup heavy cream
1
pinch salt
DIRECTIONS
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.
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.
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.
To Make the Pecan Topping:
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.
cooled cheesecake. Slice to serve or store refrigerated. |
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