Brown Sugar Pecan Pie Cheesecake
Try this Brown Sugar Pecan Pie Cheesecake recipe, or contribute your own.
Try this Brown Sugar Pecan Pie Cheesecake recipe, or contribute your own.
- Carbohydrate 55.617525061625 g
- Cholesterol 363.88749995407 mg
- Fat 47.7529519955401 g
- Fiber 2.09280008492955 g
- Protein 11.6165620019861 g
- Saturated Fat 19.3936689898958 g
- Serving Size 1 1 to 12 (190g)
- Sodium 283.324299884382 mg
- Sugar 53.5247249766954 g
- Trans Fat 3.62195819934892 g
- Calories 677 calories
Step-by-step
- Preheat oven to 350 degrees F. Place a 9"x13" pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
- To make the crust, use a food processor to combine the graham crackers, pecans and brown sugar until they turn to a fine crumb, drizzle in the melted butter and pulse until combined. Press the crumbs in a 10" spring form pan in an even layer, and a little up the sides of the pan. Bake for 5 minutes, then remove from oven, set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the sour cream (or plain greek yogurt), brown sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary. Add the (4) eggs one at a time, beating in between. Pour into the spring form pan.
- To make the pecan pie topping: Sprinkle 1½ cups of chopped pecans over the top of the cheesecake in an even layer. In a large bowl whisk the 3 eggs and then whisk in the full jar of caramel ice cream topping until combine. Pour over the chopped pecans.
- Place the springform pan carefully on a large, foil lined baking sheet and bake for 60 to 70 minutes, or until the center of the cheesecake is only slightly jiggly.
- Turn the oven off, and crack the oven door open slightly, letting the cheesecake rest inside the oven for 1 to 2 hours. Let cool on counter top until room temperature, then refrigerate (covered) for at least 2 hours, or overnight.
- Run a knife along the edges of the cake to loosen from the spring form pan. Gently unlock it and clean up any rough edges before topping with additional pecans and caramel ice cream topping if desired. Enjoy!
Standard ingredient lists omit the physical friction of managing dairy at room temperature. Softening four blocks of cream cheese requires at least two hours on the counter before mixing. Cold dairy traps air pockets inside the paddle attachment, resulting in uneven density and surface cracking during the bake.
The Thermal Environment
Placing a water pan on the lower oven rack creates steam that stabilizes ambient heat. Keep the oven door closed during the initial sixty to seventy minutes. Letting the dessert rest inside the turned-off oven for two hours prevents sudden thermal shock. Sudden temperature drops cause the dense custard to sink in the center.
Texture and Staging
Folding brown sugar into the cream cheese base yields deep molasses notes distinct from neutral white sugar. Pulse the graham crackers and pecans until the texture resembles coarse sand rather than powder. Serve slices alongside unsweetened whipped cream or black coffee to balance the high sugar content of the caramel and nut topping.
