Caramel Pecan Pie Cheesecake

5 from 2 votes

Caramel Pecan Pie Cheesecake

Caramel Pecan Pie Cheesecake is nothing more than a sweet bite of a scrumptious cake topped with sweet caramel sauce. More and more pecans are the slogan for this unbelievable, heavenly cake.

Prep Time30

Cook Time1 15

Total Time11 45

Course: Breakfast, Dessert

Cuisine: American

Keyword: Pecan Pie, Pecan Pie recipe

Servings: slices

Calories: 808kcal

Author: Nata

Equipment

stand mixer
pie tray

Ingredients

For the crust:

1/2 cup sugar
1/2 cup brown sugar
2/3 cup unsalted butter
1 small egg
2 egg yolks
2 cups all purpose flour
pinch of salt
1 tsp baking powder

For the cheese filling:

24 oz cream cheese
1 cup sour cream
1 cup brown sugar
1/3 tsp cinnamon powder
1 tsp vanilla extract
3 eggs
2 egg yolks
2 tbsp all-purpose flour

For the Pecan Pie Topping:

1/3 cup butter
1/2 cup brown sugar
1 tbsp bourbon
1/3 tsp cinnamon powder
1 tsp vanilla extract
1/2 cup heavy cream
2 cups pecan nuts

Instructions

For the crust:

In a mixing bowl whisk sugar with butter. Mix until the butter is fluffy and smooth. Then add in egg and egg yolks. Whisk again. In a separate bowl combine sifted all-purpose flour, baking powder, and salt.
Now combine buttery mixture with dry ingredients. Knead the dough with your hands just until ingredients are fully incorporated. The dough will be a little sticky but at the same time elastic. Make a ball and send it to the fridge for at least two hours.
Before filling the crust with the filling I recommend pre-bake it. So take the pastry and roll it in a circle to about 1/4 inch thick on a working surface lightly dust with flour. Work fast as the butter warms pretty quickly and the dough will become sticky. A great tip that will easier your work is rolling the dough between 2 pieces of parchment paper. Also, this will help you easily press it into the pie tray.
Now transfer the base carefully in a pie form greased with butter and prick it with a fork. Cover it with baking parchment paper and fill with some weight (rice, beans, or whatever you have). Bake the base for 15 minutes at 400°F. Once the time elapsed, remove the weight and return to the oven for another 5-10 minutes.

For the cheese filling:

In a stand mixer beat 24 oz cream cheese with 1 cup of sour cream until fluffy. Then add 1 cup of brown sugar, ⅓ teaspoon of cinnamon powder, and 1 teaspoon of vanilla extract. Beat until combined and start adding 3 eggs and 2 yolks. Beat until smooth. Then stir in 2 tablespoons of all-purpose flour and beat on low speed until combined.
Take prebaked crust and gently pour the cheese filling. Send it to a preheated oven at 320 °F for 40-50 minutes.

For the Pecan Pie Topping:

Till the cheesecake is cooling prepare the pecan topping. In a saucepan over low heat, melt ⅓ cup of the butter. When you see it bubbling add ½ cup of brown sugar and continue cook, stirring constantly with a whisk, until the sugar has melted completely. When you feel the nutty smell add 1 tbsp of bourbon, ⅓ tsp cinnamon powder, and 1 tsp vanilla extract. Cook for extra 30 seconds and add in ½ cup heavy cream. Continue cooking until the mixture thicker and looks like caramel, it will take you about 2 more minutes. Remove caramel from heat, and stir in 2 cups of pecan nuts. Cool completely.

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