counter create hit

Pecan Cheesecake Pie

Recipe: Pecan Cheesecake with Graham Cracker Crust

Pie Crust Ingredients:

  • Crust:
  • 1 sleeve of crushed graham crackers
  • 5 tablespoons of melted butter
  • 3/4 cup of packed brown sugar
  • Pinch of salt

Cheesecake Filling Ingredients:

  • Filling:
  • 3 (8 oz.) blocks of softened cream cheese
  • 1 cup of packed honey
  • 3 large eggs
  • 1/4 cup of sour cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon salt

Topping Ingredients:

  • Topping:
  • 4 tablespoons of butter
  • 3/4 cup of packed brown sugar
  • 1/2 teaspoon of cinnamon
  • 1/2 cup of heavy cream
  • 1/2 cup of pecans, whole or chopped
  • Salt to taste

Instructions:

1. Preparing the Pie Crust:

  1. Preheat oven to 325°F (163°C).
  2. Grease a 9-inch springform pan with cooking spray.
  3. In a mixing bowl, combine crushed graham crackers, melted butter, packed brown sugar, and a pinch of salt.
  4. Firmly press the crust mixture onto the bottom of the pan.

2. Making the Cheesecake Filling:

  1. In another mixing bowl, use a hand mixer to blend softened cream cheese and brown sugar until smooth.
  2. Add eggs one at a time, mixing well after each addition.
  3. Mix in sour cream, flour, vanilla extract, and salt until well combined.
  4. Pour the cheesecake filling over the crust-lined pan.

3. Baking the Cheesecake:

  1. Wrap the base of the pan with aluminum foil to prevent leaks.
  2. Place the pan on a baking sheet and bake for one hour.
  3. After baking, let the cheesecake cool in the oven with the door slightly ajar for one hour.
  4. Remove the cheesecake from the oven and refrigerate for at least five hours.

4. Making the Topping:

  1. In a saucepan over low heat, melt butter and brown sugar until bubbling.
  2. Stir in cinnamon, heavy cream, pecans, and salt, mixing well.
  3. Remove from heat and let the topping cool for 20 minutes.
  4. Drizzle the topping over the chilled cheesecake before serving.
See also  The No Name Dip

FAQs:

Q: Can I use store-bought crust instead of making my own?
A: Yes, you can use a pre-made crust if you prefer. Just follow the instructions on the package for baking.

Q: How long does the cheesecake need to cool in the refrigerator?
A: It’s best to let the cheesecake chill in the refrigerator for at least five hours to set properly before serving.

Q: Can I substitute the pecans with another type of nut?
A: Yes, you can use your preferred nuts or omit them altogether if you have allergies or dietary restrictions.