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The crust made using pecan graham crackers

The traditional taste of rich pecan pie is elevated to new heights in this Pecan Pie Cheesecake. This recipe for pecan pie cheesecake is very delicious. It consists of a shell made of pecan graham crackers, a middle made of brown sugar cheesecake, and a topping made of caramel pecan pie. There is no better way to savor this Thanksgiving dessert than with one layer balanced on top of the other. A new Christmas tradition will be born from this dish! 

What's in it?

The crust made using pecan graham crackers:

30 grams, or half a cup pecans

1/2 cup (230 grams) Crumbs from graham crackers

3-Tbsp brunette sugar

(85 grams) or 6 teaspoons butter without salt, melted

In regards to the brown sugar cheesecake:

4 pieces weighing 1000 grams cottage cheese, pliable

300 grams, or 1 and 3/4 cups cocoa powder

a trio of huge eggs

two yolks from an egg

120 grams, or half a cup, of sour cream, served chilled.

55 grams (½ cup) of heavy cream, chilled to room temperature

One spoonful of vanilla

2 teaspoons of sifted cornstarch (to avoid lumps)

"Salt, 1/4 teaspoon"

Regarding the Pecan Caramel Pie Crust:

Roughly chopped pecans, 2 cups


1/4 cup, or 114 grams butter without salt

1/4 cup, or 110 grams cocoa powder

3/4 cup (63 grams) golden maize syrup

3/4 cup, or 115 grams rich cream

1/2 teaspoon of vanilla

"Salt, 1/4 teaspoon"

"Cook Mode" Follow these steps to keep your screen from turning black:

Knead the graham cracker crust with the pecans:


Bake at 350 degrees Fahrenheit until golden brown.

Grind the pecans to a fine powder in the food processor's bowl. Pulse in the graham crackers, brown sugar, and ground pecans until everything is completely blended. After that, add the melted butter and pulse one more to mix.

Spoon the graham cracker crust into a springform cheesecake pan that is 9 inches in diameter. Roll out the crust to cover the bottom and up half of the recipe's sides.

After 11 minutes in the oven, remove from the oven. While you're waiting for it to cool, whip up the cheesecake filling.

Get the brown sugar cheesecake started:

Cook at 325 degrees Fahrenheit. Wrap two pieces of aluminum foil over the base of the cooled springform pan (containing the crust). Save for a subsequent time.

Add the melted cream cheese to a stand mixer fitted with the paddle attachment and beat on low speed for about 2 minutes, or until the mixture seems smooth and creamy. After 2 or 3 minutes of beating on low, add the brown sugar and keep going until the mixture is extremely creamy. Gradually add the egg yolks and eggs while continuing to beat on low. Make sure to properly integrate each egg before adding the next. Be careful to scrape the basin well to blend everything.

Combine the cornstarch, salt, sour cream, heavy cream, vanilla, and heavy cream. To make a homogeneous, creamy cheesecake filling, beat on low speed until combined.

Fill the springform pan with the filling when the crust has cooled.

Get out a big roasting pan and set the cheesecake inside. Fill the roasting pan halfway up the edge of the springform pan with hot water.

To avoid overbaking, start checking after 1 hour and 15 minutes and bake for another 30 minutes. After baking, the cheesecake should have some jiggle in the middle but be completely set on the outside.

After the cheesecake has finished baking, carefully open the oven door to let it cool for about 1.5 hours. After 1.5 hours, take the cheesecake out of the oven and lay it on a counter to cool until it reaches room temperature.

After it has cooled to room temperature, cover with plastic wrap and refrigerate for at least six hours, or better yet, overnight, so it can completely set.

Prepare the pecan pie topping with caramel:

Put the pecans in a big pan and cook it up over medium heat. Lightly brown and aromatic after 3 minutes of toasting. After taking the pecans out of the pan, put them aside. Remove any pecan dust by wiping clean the pan.

Reposition the pan to a medium-low heat setting. Brown sugar, butter, and golden corn syrup should be added. Whisk constantly over medium heat until a boil forms and the sauce combines.

Heavy cream should be drizzled in gently while stirring. Once the heavy cream has been fully incorporated, proceed to add the vanilla, salt, and toasted nuts. Gently mix until well blended.

After the sauce has cooled for 20 to 30 minutes, remove it from the fire and pour it over the cheesecake.

After pouring the sauce over the cheesecake, serve it right away.



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