This pecan pie cheesecake is a rich, tasty and satisfying treat that takes a while to make but is so worth the effort.
Instructions
1
Prep the baking pan
2
Preheat the oven to 350°F, then wrap the bottom half of a 9-inch springform pan with two layers of aluminum foil and set it aside.
3
Form the crust
4
In a large bowl, combine the graham cracker crumbs, sugar and melted butter, then press this mixture into the bottom of the prepared pan and about 1 inch up the sides. Place the pan on a baking sheet and bake until the crust has lightly browned, 8 to 10 minutes. Then let it cool completely.
5
Prepare the filling
6
Increase the oven temperature to 450°. Then, in a large bowl, beat the cream cheese on medium speed until it's smooth, four to five minutes. Reduce the mixer speed to medium-low and add the brown sugar, beating until the blend is fluffy. Then, add the eggs, one at a time, until all are incorporated, four to five minutes. Next, beat in the vanilla extract, cinnamon, salt and sour cream, running the mixer until the blend is smooth and fluffy, two to three minutes. Pour the filling over the cooled crust. Place the springform pan on a larger baking pan. Then add 1 inch of hot water to the larger pan.
7
Bake the pie, then chill
8
Bake the pie at 450º for 15 minutes. Then, decrease the oven's temperature to 225° and bake the pie until it is just set, about 1 and 1/4 hours. Turn the oven off, open the oven door and let the cheesecake sit for 30 minutes or until the center is completely set. Then remove the cake from the oven and let it cool for one hour at room temperature. Cover it and refrigerate it for at least six hours.
9
Prepare the topping
10
For the topping, preheat the oven to 300°. Line a 15x10x1-inch baking sheet with parchment. Place the pecans in a single layer on the prepared baking sheet and bake them for 8 to 10 minutes or until they are lightly toasted. Next, place the brown sugar, heavy cream, cinnamon and salt in a large saucepan and bring the blend to a simmer over medium heat. Stir in the butter, mixing until combined. Let things simmer for one to two minutes, stirring constantly. Remove the pan from the heat, then stir in the pecans. Let the topping cool completely at room temperature.
11
Add the topping
12
Carefully loosen the sides from the cheesecake pan with a knife, then remove the rim from the pan. Spoon the pecan topping over the cheesecake and smooth it into an even layer. Slice the cheesecake and serve.
