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  • Writer's pictureSam

PECAN CHEESECAKE


So I have a couple cheesecake recipes here on the blog but it was time I made one for the pecan lovers. My dad is a big fan of pecans (to the point where he would like pecans on nearly every dessert I make him), so this is a long time coming.


I will mention in the photos I made double the amount of pecan topping as listed below. I recommend following the recipe as written because double was just a bit much. It made the cheesecake harder to cut as well!


INGREDIENTS
Pecan Graham Cracker Crust:

2 cups Graham Cracker Crumbs, (2 sleeves of graham crackers)

½ cup Pecans, finely ground

6 tbs. Unsalted Butter, melted


24 oz Cream Cheese

1 cup Granulated Sugar

¾ cup Sour Cream  

1 tbs. Vanilla Extract   

4 Eggs  

1 cup Heaving Whipping Cream   


Pecan Topping:

3/4 cups Pecans, whole

3 tbs. Unsalted Butter

6 tbs. Dark Brown Sugar

1/4 tsp. Kosher Salt

1/4 cup Heavy Cream

1/4 tsp. Vanilla Extract


INSTRUCTIONS

CRUST AND FILLING:

  1. Set out your cheesecake filling ingredients to reach room temperature. This will help prevent cracking later on.

  2. Preheat your oven to 350 degrees F.

  3. In a blender or food processor, blend graham crackers until a fine dust.

  4. Melt butter and add the graham crackers until combined.

  5. Using a springform pan, crinkle a round piece of parchment and place at the bottom. Add the graham cracker and evenly press into the pan until firmly pressed down.

  6. Bake the crust for 10 minutes. Let completely cool. While waiting you can begin your cheesecake filling.

  7. With a stand mixer or hand mixer, on low speed, beat together your cream cheese and sugar until smooth. Then add the sour cream and vanilla extract. Then, on low speed, add one egg at a time. Once each egg is just mixed in, add the next.

  8. In a separate bowl, whip the heaving whipping cream to stiff peaks and carefully fold into the cheesecake mixture.

  9. Pour the cheesecake mixture over the crust and smooth.

  10. Bake at 350 degrees for 45-50 minutes.

  11. Let cool for an hour until it reaches room temperature. It will be fluffy but it will settle once it cools. Once cooled, place in the fridge overnight or until ready to serve.


PECAN TOPPING:

  1. Coarsely chop about ½ cup of the toasted pecans, and leave the remaining ¼ cup whole.

  2. Place butter, brown sugar, and salt in a large saucepan over medium heat. Cook, whisking frequently, until the butter is completely melted and the mixture is completely smooth and bubbling all over, 6 to 8 minutes.

  3. Remove from the heat and stir in the pecans and vanilla extract. Set aside to cool to room temperature, 30 to 45 minutes.

  4. Take the cheesecake out of the refrigerator and unmold it. Spoon the pecan pie topping over the cheesecake before slicing.

 

CRUST AND FILLING



Set out your cheesecake filling ingredients to reach room temperature. This will help prevent cracking later on.


Preheat your oven to 350 degrees F.


In a blender or food processor, blend graham crackers until a fine dust.


Melt butter and add the graham crackers until combined.


Using a springform pan, crinkle a round piece of parchment and place at the bottom. Add the graham cracker and evenly press into the pan until firmly pressed down.



Bake the crust for 10 minutes. Let completely cool. While waiting you can begin your cheesecake filling.


With a stand mixer or hand mixer, on low speed, beat together your cream cheese and sugar until smooth. Then add the sour cream and vanilla extract. Then, on low speed, add one egg at a time. Once each egg is just mixed in, add the next.


In a separate bowl, whip the heaving whipping cream to stiff peaks and carefully fold into the cheesecake mixture.


Pour the cheesecake mixture over the crust and smooth.


Bake at 350 degrees for 45-50 minutes.


Let cool for an hour until it reaches room temperature. It will be fluffy but it will settle once it cools. Once cooled, place in the fridge overnight or until ready to serve.


PECAN TOPPING



Coarsely chop about ½ cup of the toasted pecans, and leave the remaining ¼ cup whole.


Place butter, brown sugar, and salt in a large saucepan over medium heat. Cook, whisking frequently, until the butter is completely melted and the mixture is completely smooth and bubbling all over, 6 to 8 minutes.


Whisk in heavy cream until completely combined and bubbling again.


Remove from the heat and stir in the pecans and vanilla extract. Set aside to cool to room temperature, 30 to 45 minutes.



Take the cheesecake out of the refrigerator and unmold it. Spoon the pecan pie topping over the cheesecake before slicing.






If you plan on saving this recipe for later via Pinterest, feel free to use this image!


Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!


A video is up on my Pinterest and Instagram of the recipe in full.












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