PECAN PIE CHEESECAKE
Makes 1 (9-inch) cake Prep Time 30 minutes Baking Time 1 hour
FOR THE CRUST ✔ 1 cup graham cracker crumbs ✔ ½ teaspoon salt ✔ ¼ cup brown sugar ✔ 1 teaspoon ground cinnamon ✔ ½ cup unsalted butter, melted
FOR THE PECAN FILLING ✔ 2 cups pecans, chopped coarsely ✔ ½ cup unsalted butter ✔ ¼ cup brown sugar ✔ ¼ cup dark corn syrup ✔ 1 medium egg, beaten ✔ 1 teaspoon salt
FOR THE CHEESECAKE FILLING ✔ 1 (8-ounce) pack cream cheese,
at room temperature ✔ ½ cup brown sugar ✔ 2 large eggs ✔ ½ cup sour cream ✔ 2 teaspoons vanilla extract
FOR THE TOPPING ✔ ¼ cup pecans, toasted and
chopped coarsely ✔ ½ cup store-bought salted caramel 1 Preheat oven to 350ºf. Line a 9-inch springform pan with foil. Line the outside of the pan with foil as well. 2 Make the crust: Mix ingredients in a bowl. Press onto the bottom of the pan. 3 Make the pecan filling: Toast pecans in a nonstick pan for 10 minutes; set aside. Melt butter, sugar, and syrup in a nonstick pan; let cool for 5 minutes. Combine egg, salt, pecans, and butter mixture in a bowl. Pour over prepared crust and bake for 15 minutes. Let cool. 4 Make the cheesecake filling: Preheat oven to 300ºf. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar on medium speed until smooth. Add eggs one at a time, mixing on low speed. Slowly add sour cream and vanilla; mix until combined. 5 Pour cheesecake filling over pecan filling. Arrange pecans on top. 6 Place cheesecake in a high-sided baking pan. Pour boiling water into pan until halfway up the cheesecake. Bake until sides are set and center is slightly firm, about 40 to 45 minutes. 7 Cool completely on a wire rack. Refrigerate for at least 4 hours. Top with salted caramel sauce.