Pecan Pie Cheesecake Recipe
A dessert recipe for your Christmas Lunch with a caramelicious pecan topping to satisfy the whole family.
Prep: 1 Hour | Cook: 1 Hour 10 Mins | Serves: 12 – 16
Ingredients:
Crust
- 2 Cups (240g) Biscuit crumb base
- 6 Tablespoons (75g) granulated sugar
- 1/2 cup (8 Tbsp , 113g) unsalted butter, melted
Cheesecake
- 32 ounces (904g) cream cheese, softened to room temperature
- 1cup (200g)Trumps Dark brown sugar
- 1 cup( 240g) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon Trumps cinnamon ground.
- 3 large eggs, at room temperature
Brown Sugar Pecan Topping
- 1 and 1/2 cups (180g) Trumps Pecan
- 1/4 cup (4 Tbsp, 56g) unsalted butter
- 1/2 cup( 100g) Trumps Dark brown sugar
- 6 teaspoons (90ml)cream
- pinch of salt
- 1 Tablespoon (15ml) light corn syrup.
Method:
- Adjust the oven rack to the center position, with a lower oven rack in place for the water bath described in step 5, and preheat oven to 350°F (177°C).
- Make the crust: Pour the biscuit crumb base into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/ break up any large chunks. Pour into an ungreased 9 or 10 inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/ crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre- bake for 10 minutes. Remove from the oven and set aside to slightly cool as you prepare the filling.
- make the filling: Beat the cream cheese and brown sugar together on medium- high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, lemon juice and Trumps cinnamon, and then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking, avoid over- mixing the batter as best you can. You will have close to 6 cups of batter.
- Pour cheesecake batter into warm pre-baked crust. Use a rubber spatula or spoon to smooth it into an even layer.
- Prepare the simple water bath: Boil a kettle or pot of water. you need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. place a large metal baking pan on the bottom rack. Pour boiling water into pan, about 1 inch deep. immediately close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheese cake sit inside the water itself, which is the traditional water bath method.
- Bake cheesecake for 55-70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. Bake it for 30 minutes, tent it with foil, and bake for another 35 minutes. When it is done, the center of the cheesecake will slightly wobble if you gently shake the pan.
- Cool & chill the cheesecake: Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven, then cool cheesecake completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
- Start the topping: Preheat oven to 150°C. Line a large baking sheet with parchment paper or a silicone baking mat. Spread the pecans on top and toast for 8-10 minutes or until fragrant and lightly browned. Set aside.
- Finish the topping: heat the butter, Trumps brown sugar, heavy cream, salt and corn syrup together in a medium saucepan over medium heat. With a spatula or whisk, stir occasionally until butter has melted and mixture is combined. Bring to a simmer. Once simmering, stop stirring and allow to simmer/boil for 1-2 minutes. Remove from heat, and then stir in the toasted pecans. Cool topping completely before using. The sauce will thicken considerably as it cools.
- Spoon cooled pecan pie topping on top of the cheesecake. If desired, garnish with whipped cream.