Creamy, with a delightful hint of texture, this dessert unites two beloved American classics into a singular, nutty delight that’s sure to satisfy your sweetest cravings.
Ingredients:
For the Crust:
- 2 cups finely crushed graham crackers
- ⅓ cup packed light brown sugar
- ½ cup unsalted butter, melted
For the Pecan Filling:
- ⅓ cup salted butter
- 1 tsp vanilla extract
- 2 eggs
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 ½ cups chopped pecans
For the Cheesecake:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- ¼ tsp salt
- 1 ½ tbsp all-purpose flour
- 1 tbsp vanilla extract
- 3 eggs
- ½ cup sour cream
For the Pecan Topping:
- ¼ cup salted butter
- ⅓ cup packed light brown sugar
- ½ tsp vanilla extract
- ¼ cup heavy cream
- 1 cup chopped pecans
Instructions:
Step 1: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease it.
Begin by crafting the crust: In a mixing bowl, combine the finely crushed graham crackers, packed brown sugar, and melted unsalted butter. Press this mixture into the prepared springform pan, ensuring it also covers the sides. Place the pan with the crust in the freezer to chill while you proceed.
Step 2: In a saucepan over low heat, melt the salted butter. Combine the sugar, corn syrup, eggs, vanilla extract, and chopped pecans (note: avoid adding the eggs first to prevent them from cooking separately). Stir continuously until the ingredients are well combined. Simmer the mixture until it thickens.
Pour this pecan filling into the chilled crust and set it aside.
Step 3: For the cheesecake layer, cream together the softened cream cheese and granulated sugar. Add in the salt and flour, and then stir in the vanilla extract. Add the eggs one at a time, making sure not to overmix after each addition. Finally, blend in the sour cream.
Gently spoon this cheesecake mixture onto the pecan filling in the pan, using dollops to avoid disturbing the pecan layer.
Wrap the bottom of the springform pan securely with multiple layers of aluminum foil. Place the pan into a larger pan and add water to the outer pan, creating a water bath.
Step 4: Bake the dessert in the preheated oven for approximately 1 hour, or until the cheesecake is slightly jiggly in the center.
After baking, turn off the oven, leave the cheesecake inside for 30 minutes, and then crack the oven door slightly for another 30 minutes to allow it to cool gradually.
Once the cheesecake is entirely cool, wrap it tightly in plastic wrap and refrigerate it overnight to set.
Step 5: The following day, remove the cheesecake from the springform pan to prepare the topping.
Step 6: In a saucepan, melt the butter and brown sugar together. Bring the mixture to a simmer and cook for 2 to 3 minutes until it thickens and darkens in color. Remove from heat and stir in the heavy cream and vanilla extract.
Spoon this luscious topping generously over the chilled cheesecake.
Now, indulge and savor this delectable dessert!
picture source : allrecipes.com
