Dessertsclosetcooking
Pecan Pie Cheesecake with Pecan Caramel Sauce
A pecan pie topped with a cheesecake topped with a pecan caramel sauce!
👥 12 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
📝 Preparation Steps
1
Mix the crumbs, butter and sugar and press into the bottom of a 8-10 inch spring form pan.
2
Mix the brown sugar, maple syrup, butter, eggs, vanilla and pecans, bring to a simmer over medium heat, stirring, in a sauce pan and cook until it thickens, about ⏱️ 5 minutes, before pouring into the crust in the springform pan.
cup brown sugar1/2brown sugar1 cuplarge eggs, lightly beaten3large eggs3
3
Beat the cream cheese, sugar, eggs, cream and vanilla until smooth before pouring on top of the pecan pie filling in the spring-form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about ⏱️ 60 minutes. (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it’s also amazing while still warm from the oven!)
large eggs, lightly beaten3large eggs3
4
Heat the butter and sugar in a small sauce pan over medium heat until bubbling, let it bubble for ⏱️ 3 minutes, carefully add the heavy cream, mix until smooth and add the cinnamon and pecans and let cool before pouring on the cooled cheesecake.
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