Pecan Pie Cheesecake

• Crust

• 1 ½ cup graham cracker crumbs (about 12 crackers crushed)
• 50 g granulated sugar
• 115 g unsalted butter (melted)
• ½ teaspoon cinnamon
• 1 pinch salt

• Cheesecake

• 907 g cream cheese (softened (four 8 ounce packages))
• 227 g sour cream
• 150 g granulated sugar
• 160 g packed dark brown sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 5 large eggs

• Pecan Pie Topping

• 170 g unsalted butter
• 285 g packed dark brown sugar
• 120 ml heavy cream
• ½ teaspoon salt
• 480 ml pecans (I like a combo of whole and chopped)
• 2 teaspoons vanilla extract

The Crust Preheat oven to 325° Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand. Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust. Bake for 10 minutes.

1. 1

   Allow to cool completely. # Cheesecake Filling Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more. Add sugar, brown sugar, and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds. Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Add vanilla and cinnamon. Beat until just combined.

2. 2

   At this point, your batter should be smooth and fairly runny. # Baking The Cheesecake Using 18-inch heavy-duty aluminium foil, wrap the outside of your springform pan with 4 sheets of foil. Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 5 cm deep. Add your cheesecake batter to the springform pan. Using very hot water, add water to the baking sheet until there is about 1 NaN cm of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven. Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again. Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours. Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.

3. 3

   Top with the pecan pie topping and enjoy! # Pecan Pie Topping Melt the butter in a medium saucepan. Add the brown sugar and whisk for about 2 minutes, until the mixture is bubbling. Add the heavy cream and salt and whisk until combined. Add in the pecans and mix until they’re fully coated. Remove from the heat and stir in the vanilla. Allow cooling for about 10-15 minutes before pouring on top of the cheesecake.