Yes, that's right. I am once again posting another cheesecake recipe. In my opinion, cheesecakes are the best type of cake so it's no wonder I chose to bake one for my birthday. In the weeks leading up to my birthday this year I was actually quite busy so I didn't have too much extra time to browse through recipes. At first I was just going to make a simple chocolate cheesecake since it's always popular with my family, but then I happened upon this recipe and I decide to give it a shot.
I know I may have said this in the past, but this was the BEST CHEESECAKE EVER!!! The bottom
half consisted of a pecan pie filling (yum) and the top half was the creamy cheese layer. It was amazing! The pecan pie portion had this rich, caramel type flavor and the top half was so smooth it melted in your mouth. Not only did certain members of my family help themselves to seconds, but the leftovers were finished super fast the next day. My mother has already requested that I make it again with no occasion in mind, just because.
Pecan Pie Cheesecake
For the crust:
- 2 cups graham cracker crumbs
- ¼ cup brown sugar
- ⅓ cup butter, melted
For the pecan pie layer:
- 1½ cups sugar
- 1 cup corn syrup
- ½ cup butter, melted
- 3 large eggs
- 2 cups chopped pecans
- 1 tsp vanilla
- Combine all of the ingredients except the pecans together in a medium saucepan.
- Heat over medium-high heat, stirring well, until it comes to a boil. Once boiling, reduce the heat so that it is gently simmering, and continue cooking and stirring until the mixture thickens, about 8-10 minutes.
- Remove the mixture from the heat and stir in the chopped pecan pieces. Pour the mixture into the springform pan over the crust.
- 2 lbs (4 blocks) cream cheese, room temperature
- 1½ cups brown sugar
- 3 tbsp flour
- 4 large eggs
- 1 cup heavy cream
- 1 tsp vanilla
- Beat the cream cheese on medium-high speed for about a minute, until smooth.
- Beat in the sugar and flour and continue beating on medium speed until the cream cheese is fluffy. Scape down the sides of the bowl as necessary.
- Beat in the eggs, one at a time, making sure to incorporate each one before adding the next.
- Reduce the speed to low and beat in the heavy cream and vanilla. Make sure everything is incorporated but do not overmix the batter.
- Pour the mixture into springform pan over the pecan pie layer. You may see the pecan mixture shift and come up the sides a little, just make sure the cheesecake batter covers the entire surface.
- Bake for 50 minutes at 325 degrees Fahrenheit using a hot water bath or by placing a pan of hot water on the lowest rack beneath the cake.
- Without opening the oven door, turn off the oven and leave the cake to cool for 1½-2 hours inside the oven. Afterward, remove from the oven and cool to room temperature before refrigerating for at least 4 hours, though preferably overnight.