Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup chopped pecans
- 1/2 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Saucepan
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. In a large mixing bowl, beat the cream cheese, 1 cup granulated sugar, and 1 tsp vanilla extract until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the sour cream and mix until well combined.
7. Pour the cheesecake mixture over the cooled crust.
8. In a saucepan, combine the chopped pecans, light corn syrup, 1/4 cup melted butter, 2 large eggs, 1 tsp vanilla extract, and 1/4 tsp salt. Whisk until well combined.
9. Pour the pecan pie mixture over the cheesecake mixture.
10. Bake for 1 hour or until the cheesecake is set.
11. Remove from the oven and let cool to room temperature.
12. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 580
Fat: 42g
Saturated Fat: 22g
Cholesterol: 195mg
Sodium: 380mg
Carbohydrates: 46g
Fiber: 1g
Sugar: 38g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Light corn syrup can be substituted with honey or maple syrup.
- Chopped pecans can be substituted with walnuts or almonds.
Variations:
- Add a layer of caramel sauce on top of the pecan pie mixture before baking.
- Use a chocolate cookie crust instead of graham cracker crust.
- Add a tablespoon of bourbon to the pecan pie mixture for a boozy twist.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
Storage instructions:
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cheesecake come to room temperature before serving.
Presentation ideas:
Serve the cheesecake on a cake stand and garnish with whipped cream and additional pecans.
Garnishes:
Whipped cream, chopped pecans, caramel sauce.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the cheesecake cracks, it may have been overcooked or cooled too quickly. To prevent cracking, bake the cheesecake in a water bath and let it cool to room temperature before chilling in the refrigerator.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Pecan pie is a classic Southern dessert that dates back to the early 1800s. Cheesecake, on the other hand, has its roots in ancient Greece and was popularized in the United States in the 1900s.
Flavor profiles:
Sweet, nutty, creamy.
Serving suggestions:
Serve the cheesecake as a dessert after a holiday meal or special occasion.
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