Pecan Pie Cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grease a 9-inch springform pan and add a round piece of parchment paper to the bottom of the pan.

Step 2

In a small bowl, combine graham cracker crumbs, granulated sugar, pinch of salt, and brown sugar. Add melted butter and mix until combined. It should look like wet sand.

Step 3

Pour the crumbs into a 9-inch springform pan and press firmly into the bottom and up the sides of the pan. Do not pack in too hard. Set aside.

Step 4

Melt the butter, brown sugar, and salt in a medium saucepan over medium heat, constantly stirring. Once it comes to a simmer continue stirring for 2-4 minutes.

Step 5

Remove from heat and add in the heavy cream and vanilla. Mix until combined.

Step 6

Put back on the heat and let it simmer for about 1 minute so that it thickens a bit, constantly stirring.

Step 7

Remove from heat and mix in the pecans. Set aside to cool.

Step 8

Preheat oven to 325°F.

Step 9

In a large bowl, add the cream cheese and beat until smooth and creamy.

Step 10

Add the sugar and mix until combined.

Step 11

Add the sour cream, vanilla, and salt and mix until combined.

Step 12

With the mixer on low speed, mix in the eggs, one at a time, mixing until just combined. When adding the last egg, also add the flour and mix until just combined.

Step 13

Pour half the cheesecake into the prepared pan. Add a layer of the pecan filling evenly. Pour the rest of the cheesecake.

Step 14

Tightly wrap the bottom of the cheesecake pan with aluminum foil to avoid water getting in. Place the cheesecake pan in a roasting pan on the center rack of the oven. Pour 1 inch of boiling water in the roasting pan without accidentally pouring any on the cheesecake.

Step 15

Bake for 45-60 minutes. Start checking on it at 40 minutes and continue doing so every 5 minutes. The edges should be set and the center should be jello-jiggly which is normal. If the top starts browning half-way then cover with aluminum foil. Be careful to not over bake.

Step 16

Turn the oven off and place a wooden spoon in the crack of the oven door to keep it slightly open. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from oven & the roasting pan, and let it cool completely until room temperature. Cover and refrigerate the cheesecake for at least 4 hours or preferably overnight.

Step 17

Once you are ready to serve, prepare the pecan topping. Melt the butter, brown sugar, and salt in a medium saucepan over medium heat, constantly stirring. Once it comes to a simmer continue stirring for 2-4 minutes.

Step 18

Remove from heat and add in the heavy cream, vanilla, and cinnamon. Mix until combined.

Step 19

Put back on the heat and let it simmer for about 1 minute so that it thickens, constantly stirring.

Step 20

Remove from heat and mix in the pecans. Let it cool for about 5-10 minutes and add on top of the cheesecake.