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Butter Pecan Cheesecake
From Statesboro Market2Go
<p>A gorgeous luxurious crunchy cheesecake made with locally grown pecans! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: grandbaby-cakes.com (Entered by Ariana Giddens)
Serves: 12
Vegetarian!
Ingredients
FOR THE CRUST:
1 1/2 cups
Graham cracker crumbs
3 tablespoons
Granulated sugar
5 tablespoons
Melted butter
FOR THE FILLING:
1/4 cup
Salted butter
32 ounces
Cream cheese (room temperature)
1 cup
Granulated sugar
1/2 cup
Light brown sugar
1/2 cup
Heavy cream
4 large
Eggs (room temperature)
1 cup
Sour cream (room temperature)
1 tablespoon
Vanilla extract
1/4 cup
All purpose flour
FOR THE TOPPING:
1 1/2 cup
Pecan halves
5 tablespoons
Salted butter
1/2 cup
Light brown sugar
1/2 cup
Heavy cream
1 tablespoon
Corn syrup
1/2 teaspoon
Vanilla extract
Step by Step Instructions
- FOR THE CRUST: Preheat oven to 350 and spray a 9 inch springform pan with baking spray and secure it.
- Whisk the crumbs, sugar, and melted butter together, press the mix to the bottom of the pan and bake it for 10 minutes.
- FOR THE FILLING: Melt the butter over medium heat in a saucepan. Once it heats to a brownish coloration remove it from the heat and let it cool in the refrigerator for 20 to 25 minutes.
- Beat the cream cheese and both sugars together with a stand mixer until smooth, then mix in heavy cream and browned butter. Beat in the eggs one at a time.
- Add the sour cream, vanilla extract, and flour and mix until smooth. Pour the batter into the baked crust and bake for 50 to 65 minutes.
- Turn the oven off and prop the door, letting the cake sit within and adjust for 1 hour. Remove the cake from the oven and let sit for 30 to 60 minutes. Refrigerate overnight before serving.
- FOR THE TOPPING: Preheat oven to 325 and spread the pecans evenly onto a baking sheet lined with parchment paper. Roast for 8 to 10 minutes.
- Mix the butter, brown sugar, heavy cream, corn syrup and vanilla extract in a saucepan. Once the mixture begins to bubble stir in the pecans. Let the topping cool to room temperature before pouring it over the cheesecake.