Pecan pie cheesecake
Preppy Kitchen · ♥ 10.5K likes · 326.7K views · 13 min video
Read about cream cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 180 g graham crackers
Crush 12 graham crackers by hand, leaving some larger pieces for texture.
Crushing the graham crackers
- ¼ tsp salt
- ¼ cup brown sugar
Mix the crumbs with the salt and brown sugar. Set the oven to 350F.
Mixing the crust
- 57 g melted butter
Add the melted butter and mix with clean hands, breaking up any clumps. It is ready when a squeezed handful holds together.
Tip the crumbs into a nine inch springform pan, leave a border rather than running them up the sides, and press firmly with a flat-bottomed glass.
- 3 blocks cream cheese
- 200 g granulated sugar
Beat the room temperature cream cheese on medium-low about a minute until creamy. Do not beat on high or it whips in air and cracks.
- ¼ tsp salt
Add the granulated sugar and salt, scraping the bowl down.
Sugar, sour cream and vanilla
- ⅓ cup sour cream
- 1 tbsp vanilla extract
- 3 whole eggs
Mix in the sour cream, then the vanilla extract.
- 3 tbsp flour
- 4 cups boiling water
Add the eggs a little at a time, letting each addition incorporate, and scrape the bowl down.
Adding the eggs a little at a time
Sift the flour in gradually as the mixer runs so it does not clump, then do a final scrape and check.
Pour the filling into the baked crust and shimmy the pan level.
Put the boiling water in a casserole dish below and bake the cheesecake at 325F for 40 minutes.
- 2 cups pecans
Before serving, toast the pecans on a baking sheet in a 350F oven four minutes, move them with tongs, and give them another four minutes until fragrant and slightly darker.
- 113 g unsalted butter
- ½ tsp salt
- 165 g brown sugar
- ⅔ cup heavy cream
- cinnamon
- vanilla
Melt the unsalted butter with the salt in a larger pan over medium heat.
Whisk in the brown sugar and stir continuously until it is mostly dissolved and bubbling; it will look grainy at this stage.
To test the caramel, take it off heat, dip a spoon into cold water and feel it; if it hardens it went too hot and must be started again.
Cold-water test for the caramel
Stir the toasted pecans in and cook about a minute, then remove from heat.
Stirring in the pecans and cooling
Turn the pecan caramel into a glass bowl or cold pie dish to cool to almost room temperature, slightly warm, so it neither melts the cheesecake nor sets thick.
Run a sharp palette knife round the edge of the cheesecake before opening the collar, then run it along the bottom and slide the cake off in one motion onto a cake stand.
Unmolding the cheesecake