Cheesecake – Pecan Pie
- Preparation time: 5 minutes
- Chill time: 1 hour
- 2 servings
Ingredients
Crust
- 310 ml (1 1/4 cups) Graham cracker crumbs
- 1/4 cup maple pecans
- 30 ml (2 tbsp) sugar
- 60 ml (1/4 cup) melted unsalted butter
- 46 cm (18 in) wide aluminum foil
Cheesecake Filling
- 310 ml (1 1/4 cups) sugar
- 30 ml (2 tbsp) unbleached all-purpose flour
- Four 250g (8 oz) packages cream cheese, softened
- 180 ml (3/4 cup) sour cream
- 4 eggs
- 2 egg yolks
- 5 ml (1 tsp) vanilla extract
Pecan Pie Topping
- 1 1/2 cups maple pecans
- 6 tablespoons unsalted butter
- 3/4 cup packed dark brown sugar
- 1/2 teaspoon kosher salt
- 1/2 cup 35% cream (Belsoy option)
- 1/2 teaspoon vanilla extract
Instructions
- Place rack in the center of the oven. Preheat oven to 180 °C (350 °F). Line the bottom of a 20 cm (8-inch) springform pan with parchment paper.
Crust
- In a bowl, combine all ingredients. Press lightly into the bottom of a 20 cm (8-inch) springform pan. Bake for about 12 minutes. Let cool completely and generously butter the inside walls of the pan.
- Tightly wrap the base and outer sides of the pan with aluminum foil, allowing it to extend upwards. Double the foil.
- Reduce oven temperature to 170 °C (325 °F).
Cheesecake Filling
- In a food processor, combine sugar and flour. Add the remaining ingredients and mix until just smooth and homogeneous. Pour over the crust.
- Prepare a water bath: place the cake in a large baking dish and pour boiling water into the dish halfway up the side of the pan.
- Bake for about 1 hour 50 minutes or until a thermometer inserted into the center of the cake reads 65 °C (150 °F). Remove the cake from the water bath and the aluminum foil. Let cool for about 1 hour.
- Cover and refrigerate for 6 to 8 hours or until completely chilled. Run a knife blade around the edge, between the pan and the cake, then unmold.
Pecan Pie Topping
- Roughly chop 1 cup of maple pecans and leave the remaining 1/2 cup whole.
- In a large saucepan over medium heat, combine 6 tablespoons unsalted butter, 3/4 cup packed dark brown sugar, and 1/2 teaspoon kosher salt. Cook, whisking frequently, until the butter is completely melted, the mixture is smooth, and it is bubbling all over, about 6 to 8 minutes.
- Whisk in 1/2 cup 35% cream until the mixture is well combined and begins to bubble again.
- Remove from heat and add the chopped pecans, whole pecans, and 1/2 teaspoon vanilla extract. Let cool to room temperature, about 30 to 45 minutes.
- Remove the cheesecake from the refrigerator and unmold it. You can serve the cake directly on the bottom of the springform pan, or use a large spatula to gently detach the crust from the bottom and transfer it to a serving plate.
- Pour the pecan pie topping over the cheesecake before cutting into slices.
- Enjoy!