Pecan Cheesecake (Printable Version)
Creamy cheesecake packed with toasted pecans on top of a crumbly graham base, all finished with a nutty sweet praline drizzle. A must-have for pecan fans!
# Ingredients:
→ Crust Supplies
01 -
½ cup melted butter
02 -
2 cups crushed graham crackers
03 -
¼ cup light brown sugar
→ Cheesecake Center
04 -
½ cup white sugar
05 -
½ cup light brown sugar
06 -
2 softened cream cheese blocks (8oz each)
07 -
3 eggs, large
08 -
2 tsp vanilla
09 -
1 cup heavy whipping cream
10 -
½ tsp regular salt
11 -
½ cup chopped, toasted pecans
→ Pecan Topping Mix
12 -
½ cup unsalted butter
13 -
1 small cup brown sugar
14 -
½ cup heavy cream
15 -
1 tsp vanilla essence
16 -
1 heaping cup of toasted and chopped pecans
# Steps:
01 -
Set your oven to 325°F (163°C). Combine brown sugar, melted butter, and graham crumbs. Press the mix into a springform pan and bake around 10 minutes.
02 -
Whisk the cream cheese, white sugar, and brown sugar together until smooth and creamy. Blend in each egg one by one. Gently mix in salt, vanilla, and cream. Add the toasted pecans last. Pour over the baked crust and bake for 50 to 55 minutes.
03 -
Over medium heat, melt butter with brown sugar. Add in heavy cream and cook until slightly thickened. Mix in the vanilla before gently folding in the pecans. Let it cool a bit.
04 -
Let the cheesecake cool first. Then refrigerate it for a good 4 hours or more. Spread the pecan glaze over the top once it's chilled. Optional: Add whipped cream or extra whole pecans when serving.
# Notes:
01 -
For a silkier texture, bake it with a water bath.
02 -
Toasted pecans add depth in taste.
03 -
Extra caramel drizzle adds sweetness and flair.