Butter Pecan Pie Cheesecake

I feel like any recipe involving bricks upon bricks of cream cheese can’t go wrong. And this recipe proves my theory right.

I am not sure that calling it a “pecan pie” cheesecake is totally accurate, because there is no pie in it. The topping however is like pecan pie and the flavor is similar. I however much prefer this pecan cheesecake to pecan pie, since pecan pie is often a straight sugar overload (I mean, it literally is just pecans and sugar), where this has a thick, creamy and delectable center that surely is savory but isn’t overwhelmingly sweet. Don’t get me wrong… it still is very sweet, but for someone who doesn’t have a hardcore sweet-tooth I find it very enjoyable. I feel like this can be received extremely well at Thanksgiving or Christmas, but there is no need to wait for a special holiday to make it. This recipe is seriously so good that I wouldn’t be surprised if they borrowed it from me… hopefully they name it the “Evil Abbey Cheesecake” or some include some similar awesome tribute to me if and when they do 🙂 🙂

Crust:

  • Package and 1/2 of chocolate graham crackers
  • 1/2 C chopped toasted pecans
  • 1/2 C melted butter

Cheesecake:

  • 3, 8oz packages of cream cheese
  • 1 stick (8 ) room temp unsalted butter
  • 1/2C packed light brown sugar
  • 1/2C granulated sugar
  • 1/4t salt
  • 3 eggs
  • 1/2C heavy cream
  • 1/4C bourbon or cognac (totally optional and you can skip alltogether… I always use cognac)
  • 1t vanilla extract
  • 9-inch spring form pan
  • large roasting pan
  • boiling water

Topping:

  • 1C toasted pecans
  • 1/2C heavy cream
  • 1T unsalted butter
  • 1t light corn syrup
  • 1t vanilla extract
  • pinch salt
  • 1/2C granulated sugar

DIRECTIONS

Preheat your oven to 375 degrees Fahrenheit. Coat a 9-inch spring form pan with butter or non-stick spray, and line the bottom with parchment (wax) paper). I always do the parchment on bottom of my cheesecake pans so that my crust doesn’t have the chance to stick and always comes out perfect when slicing/serving.

In a food processor, combine your chocolate graham crackers, 1/2 cup toasted pecans and melted butter. Press the mixture firmly in the bottom of your spring form pan. Bake for 10 minutes. Set the crust aside and let cool completely.

Lower the oven temp to 325 degrees Fahrenheit.

With a stand or handheld mixer, beat the cream cheese, butter, brown sugar, granulated sugar, and salt until fluffy. Scrape the sides occasionally to ensure even mixing. Add eggs, one at a time. Beat in 1/2 cup heavy cream, 1/4 cognac (if desired), and vanilla. Beat until all ingredients are completely incorporated.

Pour the filling evenly over the crust, smoothing the top with a spatula. Wrap the outside of the spring form pan with tin foil, as you will be placing this in a water bath and do not want any excess moisture to get in. Place the roasting pan in the oven, and then place the cheesecake in the middle. Pour the boiling water into the roasting pan, no more than 1/3 full. This will keep your cheesecake nice and moist and prevent cracking.

Bake for cheesecake for about 1 hour. When done the sides will be set but center will still jiggle. Turn off the oven and leave the cheesecake in for one additional hour with the temp off. Chill minimum of 3 hours, but overnight if possible.

For the sauce, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan. Reduce to low heat to keep warm. In a medium skillet, place the sugar in an even layer and cook on medium heat, watching while the sugar turns to liquid. Do not stir, but swirl gently as it caramelizes. Once it is a relatively amber color, remove from heat and slowly whisk in the cream mixture. Return to heat and reduce for about 2 minutes, watching to not boil or overheat (this results in a caramel CANDY, not caramel sauce :)). Mix in the pecans (I always chop them a little).

Let the sauce cool. Release the sides of the spring form pan, and place the cheesecake onto the dish you plan to serve it on. Spoon top of the cheesecake and place back in the refrigerator until ready to serve!

I always like to have a little extra jar of fresh caramel sauce along with whipped cream to top with when I am serving. 🙂 Enjoy!!!

 

Sorry for my poor photography, but hopefully this pic at least represents how seriously CREAMY this cheesecake is!!!

 

 

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2 Replies to “Butter Pecan Pie Cheesecake”

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