Pecan Cheesecake Pie (Print-Friendly Version)
Smooth cheesecake topped with a sweet pecan layer and crunchy pecans on top.
# Ingredients List:
→ Crust
01 -
113 g melted salted butter
02 -
240 g graham cracker crumbs
03 -
67 g light brown sugar
→ Pecan Filling
04 -
200 g granulated sugar
05 -
2 large eggs
06 -
76 g salted butter
07 -
150 g chopped pecans
08 -
240 ml light corn syrup
09 -
1 teaspoon vanilla extract
→ Cheesecake
10 -
120 g sour cream
11 -
3 large eggs
12 -
450 g cream cheese softened
13 -
200 g granulated sugar
14 -
1 tablespoon vanilla extract
15 -
12 g all-purpose flour
16 -
0.25 teaspoon salt
→ Topping
17 -
67 g light brown sugar
18 -
100 g chopped pecans roughly
19 -
0.5 teaspoon vanilla extract
20 -
60 ml heavy cream
21 -
57 g salted butter
# Detailed Cooking Steps:
01 -
Set oven to 163°C. Line a 23 cm springform pan with parchment and spray it so nothing sticks. Mix melted butter, graham crumbs, and brown sugar together. Push this mix down firmly into the pan and make the sides come up halfway. Freeze it while you get the filling ready.
02 -
Melt butter in a medium pot over medium heat. Add sugar, corn syrup, eggs, vanilla, and pecans. Keep stirring and cooking for about 10 minutes until it thickens and turns a golden brown color. Let it cool for half an hour, then pour over the crust and spread it out evenly.
03 -
Beat cream cheese and sugar until super smooth and fluffy. Stir in salt and flour well. Slowly fold in vanilla and eggs one by one. Then mix in sour cream till everything blends nicely. Pour this mix carefully on top of the pecan layer.
04 -
Wrap the bottom of the pan with foil a couple of layers so water won’t leak in. Place it inside a bigger pan and pour water till it comes halfway up the pan’s sides. Bake at 163°C for about an hour until it jiggles a bit when you move it. Turn off the oven and leave the cheesecake inside with the door shut for 30 minutes, then crack open the door for another 30 minutes to cool down slow.
05 -
Cover the cheesecake with plastic wrap and put it in the fridge overnight so it sets up well. Take it out of the pan before you add the topping.
06 -
In a small pot, melt butter and brown sugar over medium heat. Let it bubble gently for 2 to 3 minutes till the color deepens. Take it off the heat, then whisk in vanilla and cream till smooth. Stir in pecans and spoon this over the chilled cheesecake.
# Helpful Hints:
01 -
Go for full-fat cream cheese for the best creaminess. Keep stirring the pecan filling all the time so it doesn’t burn. Let the cake chill overnight so it sets up just right.