Pecan Cheesecake Pie Delight (Printable Version)

A creamy cheesecake layered with sweet pecan filling and topped with buttery pecans.

# Ingredients Required:

→ Crust

01 - 240 g graham cracker crumbs
02 - 67 g light brown sugar
03 - 113 g salted butter, melted

→ Pecan Filling

04 - 76 g salted butter
05 - 200 g granulated sugar
06 - 240 ml light corn syrup
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 150 g chopped pecans

→ Cheesecake

10 - 450 g cream cheese, softened
11 - 200 g granulated sugar
12 - 0.25 teaspoon salt
13 - 12 g all-purpose flour
14 - 1 tablespoon vanilla extract
15 - 3 large eggs
16 - 120 g sour cream

→ Topping

17 - 57 g salted butter
18 - 67 g light brown sugar
19 - 0.5 teaspoon vanilla extract
20 - 60 ml heavy cream
21 - 100 g roughly chopped pecans

# Guide to Cooking:

01 - Preheat oven to 163°C. Line a 23-cm round springform pan with parchment paper and spray with non-stick spray. Combine graham cracker crumbs, brown sugar, and melted butter. Press mixture firmly into the pan, creating sides about halfway up. Freeze while preparing filling.
02 - Melt 76 g butter in a 2-quart saucepan over medium heat. Stir in granulated sugar, corn syrup, eggs, vanilla, and chopped pecans. Cook over medium heat for approximately 10 minutes, stirring constantly until thickened and golden brown. Cool for 30 minutes before pouring into the chilled crust; spread evenly.
03 - Beat cream cheese and sugar until smooth and fluffy. Add salt and flour, mixing well. Gently fold in vanilla and eggs one at a time. Incorporate sour cream and blend until consistent. Pour cheesecake mixture evenly over pecan filling.
04 - Wrap springform pan base in 1-2 layers of foil. Place pan in larger pan and add water until it reaches 2.5 cm up the pan sides to create a bain-marie. Bake at 163°C for 1 hour or until cheesecake is slightly jiggly. Turn off oven; keep cheesecake inside with door closed for 30 minutes, then crack door open for additional 30 minutes to cool.
05 - Cover cheesecake with plastic wrap and refrigerate overnight to set. Remove from pan before adding topping.
06 - Melt butter and brown sugar in a small saucepan over medium heat. Simmer for 2 to 3 minutes until deepened in color. Remove from heat; whisk in vanilla and heavy cream until smooth. Stir in chopped pecans. Spoon mixture over chilled cheesecake.

# Extra Suggestions:

01 - Use full-fat cream cheese for optimal texture. Avoid burning pecan filling by stirring constantly. Overnight chilling is essential for proper set.

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