PECAN PIE CHEESECAKE

If you love Pecan Pie then you would definitely like this cheesecake version. The combination of textures is what makes this dessert addicting to eat. With each bite, you get the chewy pecan-graham crust, the creamy cheesecake layer, and finally, the crunch and caramel-like sweetness from the pecan pie topping. 

I saw this recipe from Jo Cook’s and I immediately went on making it! And don’t be fooled by the long recipe, each step is actually easy to do. This Pecan Pie Cheesecake is totally worth your time, pinky promise. -Trish

Ingredients :

For the Graham-Pecan Crust

• 90 grams (1 cup) ground graham crackers
• 100 grams (1 cup) chopped pecans
• 50 grams (1/4 cup) granulated white sugar
• pinch of salt
• 90 grams (6 tablespoons) melted butter

For the Cheesecake Layer

• 680 grams (24 oz) cream cheese at room temperature
• 100 grams (1/2 cup) granulated white sugar
• 110 grams (1/2 cup, packed) brown sugar
• 1 teaspoon vanilla extract
• 3 large eggs at room temperature
• pinch of salt

Pecan Pie Topping

• 110 grams (1/2 cup, packed) brown sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs at room temperature
• 85 ml (1/4 cup) light corn syrup
• 60 ml (1/4 cup) heavy cream

Instructions :

Preparation

• Preheat oven to 300 F (150 C). Grease the bottom of your springform pan and line it with parchment paper.

Make the Graham-Pecan Crust

• In a large mixing bowl, mix all the ingredients for the crust. If you have a food processor, pulse all the ingredients until combined. Your mixture should look like a wet sand. Press the mixture into the prepared pan. I like using a flat bottom glass or measuring cup to help spread and even out the crust.

Make the Cheesecake Layer

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full recipes : www.spoonfulofbutter.com

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