Pecan Cheesecake

Name: Pecan Cheesecake | Thermador Recipes
Ingredients: 1 ½ Cups of Graham cracker crumbs (about 12 full sheet graham crackers); ¼ Cup Granulated sugar; 6 Tbsp Salted butter, melted; ½ Tsp Cinnamon; Pinch of salt; 24 oz. Cream cheese, softened (3 pkgs.); 1 Cup Sugar; 1 ½ Tbsp Cornstarch; 1 Tbsp Vanilla extract; 3 Eggs; ¾ Cup Sour cream; 3 Tbps Salted butter; ⅓ Cup Light brown sugar; ¼ Cup Heavy whipping cream; ¼ Tsp Salt; 1 ½ Cups Pecan halves; Whipped topping, optional for serving; Caramel sauce, optional for serving

Enjoy this gorgeous that has the best of both worlds: pecan pie and cheesecake. The creamy cheesecake base topped with pecan pie inspired filling is perfect for your next holiday gathering.

Ingredients

Servings 8-12:

Graham Cracker Crust:

1 ½ Cups of Graham cracker crumbs (about 12 full sheet graham crackers)

¼ Cup Granulated sugar

6 Tbsp Salted butter, melted

½ Tsp Cinnamon

Pinch of salt

Cheesecake Filling Ingredients:

24 oz. Cream cheese, softened (3 pkgs.)

1 Cup Sugar

1 ½ Tbsp Cornstarch

1 Tbsp Vanilla extract

3 Eggs

¾ Cup Sour cream

Pecan Pie Topping:

3 Tbps Salted butter

⅓ Cup Light brown sugar

¼ Cup Heavy whipping cream

¼ Tsp Salt

1 ½ Cups Pecan halves

Whipped topping, optional for serving

Caramel sauce, optional for serving

Instructions

Preheat oven to 350°F.

Make graham cracker crust

Step 1: If using full graham crackers, grind them into crumbs with a food processor or blender.

Step 2: Combine the graham cracker crumbs, sugar, melted butter, cinnamon, and salt until evenly combined. Break or remove any large chunks of graham cracker.

Step 3: Spread the graham mix in the base of a 9-inch springform pan. Press it flat just until it is no longer crumbly, you don’t have to pack it hard, just even and smooth. The bottom of a flat measuring cup makes this step easier.

Step 4: Bake at 350°F for 10 minutes. Remove from the oven and turn the oven temperature down to 265°F.

Make Cheesecake Filling

Step 5: In a bowl, beat the cream cheese, sugar, cornstarch, and vanilla on low speed just until smooth (about 2 minutes). Add the eggs and mix on low speed until just incorporated (do not over-beat; this will cause cracks with baking).

Step 6: Mix in the sour cream on low speed until just incorporated.

Step 7: Pour the cheesecake filling over the prepared crust. Gently tap to remove any air bubbles.

Step 8: Bake at 265°F for 1 hour 45 minutes or until the outer 1-inch looks set and the inner 2-inches still slightly wobbles. The internal temperature should be at 155°F (If you are uncertain that the filling is fully set, you can turn off the oven, crack the door slightly and leave the cheesecake in the cooling oven for 30 minutes-1 hour to gently cook and firm up a little more in the residual heat).

Step 9: Set aside and chill in the fridge for at least 8 hours.

Make the Pecan Pie Topping

Step 10: Don’t make the topping too far ahead of time. If you chill the cheesecake with the topping, it may harden more than the cheesecake base. Combine the butter, brown sugar, heavy cream, and salt in a saucepan. Cook over medium-high heat, stirring occasionally, until everything is melted, smooth, and starts to simmer. Continue to simmer for about 2 minutes.

Step 11: Remove from the heat and immediately stir in the pecans.

Step 12: Let the topping cool down for 5 minutes, then spread it out to an even layer on top of the cheesecake. If desired serve with whipped topping and caramel sauce.