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Pecan Pie Cheesecake

A delightful fusion of velvety cheesecake and rich pecan pie, accentuated with the caramel notes of Domino® Light Brown Sugar.

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Ingredients
Crust

  • 6 ounces Whole graham cracker rectangles

  • 6 tbsp Unsalted butter, melted
  • 1/2 cup Pecans
  • Cheesecake Filling

Cheesecake Filling

  • 32 oz Full-fat cream cheese softened

  • 1+1/3 cups Domino® Light Brown Sugar
  • ¾ cup Heavy cream
  • 1 tsp Vanilla extract
  • 2 Large eggs
  • 1 tsp Cinnamon 
  • 3 tbsp Corn Starch

Pecan Topping

  • ½ cup Domino® Light Brown Sugar

  • 6 tbsp Butter
  • 2 cup Pecans
  • 1/2 cup Heavy Cream
  • 1 tsp  Cinnamon
  • ½ tsp  salt

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Instructions
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Prep Time: 1 hour / Cook Time: 1 hour 30 minutes / Yields: 12-16

Step by Step Instructions:

Step 1

For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of the springform pan.

Step 2

Pulse the graham crackers and pecans in a food processor until finely ground. Add the butter, and pulse until the mixture comes together and holds its shape when squeezed.

Step 3

Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Remove and let cool completely.

Step 4

Place the pan on a large piece of foil, and fold the foil up the sides of the pan.

Step 5

For filling: in a large bowl, beat cream cheese, vanilla extract, and Domino® Light Brown Sugar until smooth. Add heavy whipping cream and eggs; beat until well blended. Add cornstarch and cinnamon, and mix. Pour mixture onto cooled crust. Drop the pan on the counter a few times to get rid of any air bubbles.

Step 6

Place the springform pan in a larger pan; add 1 inch of hot water for the water bath. Bake for 55-60 minutes or until the center is just set and the top appears dull. Turn off your oven and crack open the oven door. Allow the cheesecake to cool in the oven for 60 minutes, then remove it to a wire rack then continue to cool for 2-3 hours or until cheesecake is completely cooled.

Step 7

In a nonstick skillet, mix the butter and light brown sugar over low heat until bubbling. Be sure to keep the heat low to prevent burning the butter.

Step 8

Remove the pan from the heat and stir in the cinnamon, heavy cream, and pecans,  until well combined. Then set aside to cool and thicken. You can prepare the topping up to 1 hour before, keeping it at room temperature.

Step 9

Carefully remove the cheesecake from the springform pan and spoon the cooled pecan pie topping onto the top of the cheesecake. Cut the cheesecake into 12 slices and savor each delectable bite!

Additional Tips:

For an added depth of flavor, consider toasting the pecans before adding them to the filling. Adjust sweetness according to the preferred.

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Meet the Chef: Esra Sezer Mese

Meet the Chef:

Esra Sezer Mese

@charmerkitchen

Esra Mese is a food photographer and videographer who loves to capture incredible photos of food with delicious recipes to match.