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Caramel Pecan Cheesecake

This caramel pecan cheesecake is a perfect fall cake. Whenever I think of autumn I think of pecans. This cheesecake consists of a delicious pecan cookie crust, a smooth and soft cheesecake that’s topped with pecans covered with the most amazing caramel. 
5 fra 6 stemmer
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Resting Time 6 hours
Course Dessert
Cuisine American
Servings 10 people

Equipment

  • 22 cm spring-form

Ingredients
 
 

PECAN COOKIE CRUST

  • 50 g pecan nuts
  • 150 g digestive cookies
  • 1,5 tablespoon granulated sugar
  • 45 g butter melted

CHEESECAKE

  • 600 g cream cheese full fat, room temperature
  • 200 g granulated sugar
  • 150 g sour cream 18% room temperature
  • 1 tablespoon cornstarch
  • 2 teaspoon vanilla extract
  • 3 large eggs room temperature

PECAN CARAMEL SAUCE

  • 200 g pecan nuts
  • 70 g granulated sugar
  • 50 g corn syrup or glucose syrup
  • 200 g heavy cream
  • 40 g butter
  • Pinch of salt

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

    Instructions
     

    PECAN COOKIE CRUST

    • Preheat the oven at 160ºC/320ºF, conventional oven.
    • In a food processor, blend the pecans until finely chopped. Then add the digestive cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
      50 g pecan nuts, 150 g digestive cookies, 1,5 tablespoon granulated sugar, 45 g butter
    • In a 22 cm / 9 inch spring cake pan add parchment paper to the bottom. Add the cookie crumbs and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out. Bake it for 10 minutes. Then let it cool down so that it’s cool to touch.

    CHEESECAKE

    • Keep the oven temperature at 160ºC/ 320ºF conventional oven.
    • With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 minute on low speed.
      600 g cream cheese, 200 g granulated sugar
    • In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
      150 g sour cream 18%, 1 tablespoon cornstarch, 2 teaspoon vanilla extract, 3 large eggs
    • Pour the cheesecake batter into the spring pan.
    • Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.
    • Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
    • Bake for 1 hour and 10-20 minutes.
    • Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
    • Then take it out of the oven and remove it from the water bath. Take off the aluminium foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

    PECAN CARAMEL SAUCE

    • Preheat the oven at 200ºC conventional oven and toast the pecans for 5 minutes. Let them cool down on a wire wrack. 
      200 g pecan nuts
    • In a medium saucepan, slowly melt the granulated sugar and corn syrup over medium/high heat until golden brown. At the same time in another small saucepan, heat the heavy cream to a boil and turn it off.
      70 g granulated sugar, 50 g corn syrup, 200 g heavy cream
    • Once the caramel is golden brown, stir in the butter until it has melted into the caramel. Then add the heated heavy cream, a little at a time while stirring. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered. Continue stirring for 2 minutes. 
      40 g butter
    • Take the saucepan off the heat, add the salt and stir it in. Then add the pecans and fold them together with the caramel. Transfer it to a shallow bowl, so it can cool down faster, and let it cool down at room temperature. It takes about an 30-60 minutes to become room temperature.
      Pinch of salt
    • Pour the pecan caramel over the cheesecake and it’s ready to be served. Keep it stored in the fridge.

    Nutrition

    Carbohydrates: 53gProtein: 10gFat: 52gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 142mgSodium: 329mgPotassium: 278mgFiber: 3gSugar: 41gVitamin A: 1293IUVitamin C: 1mgCalcium: 135mgIron: 2mg
    Keyword caramel, cheesecake, pecans
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