How to Make a Pecan Pie Cheesecake?
Indulge in the blissful marriage of a crispy graham cracker crust, luscious brown sugar cheesecake filling, and a rich caramel-pecan glaze. Achieve a silky-smooth texture by ensuring all the cold ingredients for the filling reach room temperature before mixing. Elevate the gastronomic experience further with an optional dollop of brown sugar whipped cream.
Servings: 12
Ingredients
For The Crust
- 113 g unsalted butter melted
- 240 g Graham Cracker Crumbs approximately 16 full-sheet graham crackers
- 75 g Granulated sugar
For The Cheesecake
- 904 g Full-Fat Brick Cream Cheese at room temperature
- 200 g brown sugar Dark preferred
- 240 g Full-Fat Sour Cream at room temperature
- 3 Large eggs at room temperature
- 1 tsp Pure Vanilla Extract
- 1 tsp Fresh Lemon Juice optional, but recommended
- 1/4 tsp Ground Cinnamon
For The Brown Sugar Pecan Topping
180 g Pecan Halves
56 g Unsalted Butter
100 g Brown Sugar Dark preferred
90 ml Heavy Cream
15 ml Light Corn Syrup
A Pinch of Salt less than 1/8 tsp
Optional
- Brown Sugar Whipped Cream See Note
