PECAN PIE CHEESECAKE

Preheat your oven to 300 F (150 C). Grease the bottom of your springform pan and line it with parchment paper. This will enable you to easily transfer the cheesecake from the baking pan to your serving plate.This Pecan Pie Cheesecake has three components. We are going to make the crust first, then the cheesecake layer, then the pecan pie topping.

In a bowl of a stand mixer fitted with paddle attachment or using a handheld mixer, beat the cream cheese until smooth. Add the white granulated sugar, brown sugar, vanilla extract, eggs, and salt. Mix on low to medium-low speed (We want to avoid beating air into the cream cheese mixture to get a pleasantly dense cake.) until completely combined and smooth. Pour the mixture over the graham-pecan crust and smooth the top. Bake for 50 minutes.

Ingredients

• For the Graham-Pecan Crust
• 90 grams (1 cup) ground graham crackers
• 100 grams (1 cup) chopped pecans
• 50 grams (1/4 cup) granulated white sugar
• pinch of salt
• 90 grams (6 tablespoons) melted butter
• For the Cheesecake Layer
• 680 grams (24 oz) cream cheese at room temperature
• 100 grams (1/2 cup) granulated white sugar
• 110 grams (1/2 cup, packed) brown sugar
• 1 teaspoon vanilla extract
• 3 large eggs at room temperature
• pinch of salt
• Pecan Pie Topping
• 110 grams (1/2 cup, packed) brown sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs at room temperature
• 85 ml (1/4 cup) light corn syrup
• 60 ml (1/4 cup) heavy cream

Instructions

1. Preparation
2. Preheat oven to 300 F (150 C). Grease the bottom of your springform pan and line it with parchment paper.
3. ....................................

for full recipes please see : www.spoonfulofbutter.com

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