Ingredients
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For the crust:
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Graham Crackers – 7 oz (200 g)
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ButterUnsalted– 5 tbsp
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For the filling:
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Cream CheeseFull-fat– 2 lb (900 g)
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Sugar – 1 cup (200 g)
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Cornstarch – 1 tbsp
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Salt – ¼ tsp
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Sour Cream – ½ cup (120 ml)
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Vanilla Extract – 1 tsp
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EggsLarge– 3
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Egg YolksLarge– 1
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For the topping:
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Pecans – 1 ½ cups (160 g)
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Butter – 6 tbsp
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Brown Sugar – ¾ cup (165 g)
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Salt – ½ tsp
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Heavy Cream – ½ cup (120 ml)
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Vanilla Extract – ½ tsp
Recipe
Today’s recipe combines the flavors of New York-style cheesecake and Southern pecan pie. This is the perfect dessert to make if you want to spice up your Thanksgiving menu.
Not only is this treat super delicious but it also looks better than any store-bought dessert. The recipe takes some time to make but all the work’s definitely worth it!
Steps
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1
Done
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Coat a springform pan with some butter or use cooking spray. Cover the bottom of the pan with foil. |
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2
Done
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Make the crustProcess the graham crackers until fine crumbs. In a medium bowl combine them with melted butter and stir with a spatula. Transfer the crumbs into the pan and press down to make a crust. Bake at 350 °F (180 °C) for 8–10 minutes. Cool for 20 minutes. |
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3
Done
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Bake the pecans at 350 °F (180 °C) until fragrant. |
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4
Done
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Make the fillingCombine the room temperature cream cheese, granulated sugar, cornstarch, salt, and beat with a mixer on medium-low speed for 5 minutes. Add the sour cream and vanilla and beat again until combined. Gradually add in 3 eggs and 1 egg yolk while beating. |
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5
Done
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Place the springform pan in a roasting pan. Pour the filling over the crust. Add 8 cups of boiling water to the roasting pan. Bake the cheesecake for 50–60 minutes. When it's ready the center should still jiggle a little. Leave the cheesecake in the oven, turn it off, and crack the door open. Leave it like that for an hour. Transfer the cake without foil to a cooling rack. Run a knife around the edge. Let the dessert cool for 1 ½ hours. Then chill it for at least 4 hours in the fridge. |
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6
Done
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Make the toppingSet aside ½ cup (50 g) of pecans. Chop the rest. Combine the butter, brown sugar, and salt over medium heat. Cook for about 7 minutes frequently whisking. Whisk in the heavy cream. Remove from heat and add the whole and chopped pecans and vanilla extract. Stir to combine. Let the sauce cool at room temperature for half an hour. Top off the cheesecake with it. |
This pecan pie version turns out rich, creamy, and really festive. Be sure to try our recipe and you'll never want to come back to the ordinary pie.
