I absolutely love cheesecake. Love it! The first one I ever made was my “Best Ever Cheesecake” (if you want a chuckle, head over for the photo. It’s a keeper). If you’re looking for a couple more holiday cheesecakes check out my Pumpkin Cheesecake with Gingersnap-Pecan Crust that is absolutely divine or this delicious out of this world Candy & Caramel Apple Pie. Both are pretty phenomenal.
I’ve been hanging on to this recipe for years and it was finally time to get the job done. Boy am I glad that I did. I think the term “slap-yo-mama” good is insanely appropriate for this cheesecake. I don’t know if it’s the yummy delicious caramel pecan topping OR the incredibly fabulous Lagrima Pure Vanilla Extract that took this cheesecake over the top. Never heard of Lagrima? I hadn’t either until my fab blogging buddy Jess over at One Sweet Appetite introduced it to me. This past weekend I was able to attend a wonderful event sponsored by and featuring Lagrima Vanilla. Watch for a future post all about the wonderful time I had, I can’t wait to share it with you and more about this crazy-wonderful vanilla!
Pecan Pie Cheesecake
- 6 oz. graham cracker crumbs
- 1/2 c. toasted pecan halves
- 1/2 stick unsalted butter, melted
- 3 pkgs. (8 oz. each) cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 1/2 c. packed light brown sugar
- 1/2 c. granulated sugar
- 1/4 tsp. salt
- 3 eggs
- 1/2 c. heavy cream
- 1 tsp. Lagrima Pure Vanilla Extract
- 1/3 c. basic homemade caramel
- 1 1/2 c. chopped toasted pecans
- Preheat oven to 375; coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil; set aside. Combine graham cracker crumbs and toasted pecan halves in a food processor until fine. With processor running, drizzle in the melted butter. Press mixture into the bottom of the pan; bake 10 minutes. Cool crust completely before filling. Reduce oven to 325. Beat cream cheese, 1 sick butter, 1/2 c. brown sugar, granulated sugar, and salt in a large bowl until mixture is fluffy, periodically scraping sides of the bowl. Add eggs one at a time, fully beating to incorporate into batter after each addition. Add 1/2 c. cream and vanilla; beat until ingredients are completely incorporated into batter.Pour filling over crust, smoothing the top of filling. Transfer cheesecake to a roasting pan; place in the oven. Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan. Bake cheesecake until it reaches 155 and sides are set but center still joggles, about 1 hour. Turn off the oven; leave cheesecake inside for 1 hour with the oven door closed. Remove cheesecake from oven; cool to room temperature. Cover cheesecake with plastic wrap; chill 3-24 hours. Remove cheesecake from refrigerator 30 minutes before serving. Spoon caramel over cheesecake carefully and evenly and sprinkle with chopped pecans. If you have any remaining sauce, serve on individual slices.
- [My 2 Cents]
- There are some things that you can buy in an off-brand to cook with, and there are other things that you can’t. Cream cheese is one of those things. In order for you to get a great cheesecake you will want to buy Philadelphia Brand Cream Cheese or something just as high of quality. I learned this the hard way once before when attempting a cream cheese frosting that ended up being a disaster when I used the cheap store-brand cream cheese. Also, room temperature is key to getting the smooth consistency. If you try to use cream cheese right out of the fridge you will end up with lumps that will be nearly impossible to get rid of. When making these types of desserts, I also keep my eggs out on the counter until ready to use and add those in room temperature as well. You will find that not only do they crack easier, they will blend in to your batter easier as well.
- Basic Homemade Caramel Recipe here: http://triedandtasty.com/2013/10/basic-homemade-caramel/