Brown Sugar Pecan Pie Cheesecake: How To Make It?
Because of the extensive use of butter and brown sugar, this brown sugar pecan pie is rich, sweet, and decadent. I’m overjoyed that you’re aware of my fondness for cheesecake. It’s quite straightforward: The only time-consuming aspect of this cheesecake is waiting for it to set in the refrigerator.
I’ve chosen two of the most spectacular desserts and put them together, and it’s proven to be an extraordinarily effective knockout combination!
I still can’t believe how amazing this cheesecake is. Pecan chunks and brown sugar are sprinkled on top of the finished product. From now on, this cheesecake will be known as “Everything You Love About Fall” throughout the year. Just a little more drizzle caramel sauce on top of each slice AND ENJOY IT!!
INGREDIENTS:
I USED THE FOLLOWING TO MAKE THE CRUST:
1¾ Cups.Of vanilla wafer crumbs.
¼ Cup.Of brown sugar.
⅓ Cup.Of unsalted melted butter.
AND THIS IS WHAT YOU’LL NEED FOR THE PECAN FILLING:
1 Cup.Of regular sugar.
⅔ Cup.Of dark corn syrup.
⅓ Cup.Of unsalted melted butter.
2 eggs, large in size, slightly beaten.
1½ Cups.Of chopped pecans.
1 Tsp.Of vanilla extract.
AND FOR THE CHEESECAKE FILLING, I NEEDED:
Softened 24-ounces.Of cream cheese.
1¼ Cups.Of light brown sugar.
2 Tbsp.Of all-purpose flour.
4 large eggs.
⅔ Cup.Of heavy cream.
1 Tsp.Of vanilla extract.
TOPPING INGREDIENTS:
3.5 Tbsp.Of unsalted melted butter.
½ Cup.Of brown sugar.
1 Tsp.Of cinnamon powder.
¼ Cup.Of heavy whipping cream.
1 Cup.Of chopped toasted pecans.
HOW TO MAKE IT :
Step 1:
Initially, line the bottom of a 9-inch springform pan with parchment paper and put it aside.
Step 2:
Then, combine the vanilla wafer crumbs and brown sugar in a 9-inch springform tub, whisk in melted butter, and push the mixture uniformly into the bottom and halfway up the sides. Set the crust in the fridge to firm up as you prepare the filling.
Step 3:
To make the Pecan Filling, you will need a medium saucepan, combine in the sugar with corn syrup, melted butter, eggs, pecans, and vanilla; bring to a boil over medium-high heat, stirring continuously.
Step 4:
And switch heat to low and continue to mix continuously for 5 to 7 minutes, or until the sauce has thickened. Pour the mixture onto the prepared crust and put it aside.
Step 5:
At this step, heat the oven to 350 degrees Fahrenheit before you start the Cheesecake Filling.
Step 6:
Beat the cream cheese until smooth, then beat in the brown sugar and flour until fluffy.
Step 7:
Then, add in the eggs one at a time, only before mixed after each addition, being careful not to overbeat!!! Pour the cheesecake mixture over the heavy cream and vanilla mixture.
Step 8:
And for the pecan filling, place the springform pan on a baking sheet in the oven and lower the temperature to 325 degrees F. Bake the cake for 60 to 70 minutes, or until a toothpick is inserted in the middle comes out nearly clean. Switch off the oven and leave the cheesecake inside for 1 hour with the oven door locked.
Step 9:
Next, loop a knife along the sides of the cheesecake, but don’t remove it from the pan until it’s absolutely cool.
Step 10:
Now it’s time To make the topping, just melt the butter and brown sugar together in a shallow saucepan. Cook for 3 to 5 minutes, or until really bubbly, then mix in cinnamon, strong whipping cream, and chopped pecans. Bring to room temperature before serving.
11th step:
And, once the cheesecake has cooled, remove the sides of the springform pan and ladle the topping over it. It’s important to keep your cake refrigerated when storing it.