Tuesday, September 27, 2016

Buttered Pecan Cheesecake


This is a very rich but very tasty Buttered Pecan Cheesecake.  I always make cheesecake crusts the exact same way.  Yes, I know a whole stick of butter in the crust is a lot.  But it actually tastes almost like a candy on the bottom. This was a huge hit at my house.  The buttered pecans inside make you think of the ice cream, and the almost praline like topping is fantastic.  Cheesecake fans will love this one!

BUTTERED PECAN CHEESECAKE
FOR THE CRUST:
1 sleeve graham crackers
1 stick butter
1/4 C sugar

FOR THE CHEESECAKE:
24 ounces cream cheese, softened
1 C sour cream
1 C sugar
2 eggs
1 teaspoon vanilla
2 C chopped pecans
3 T butter
A pinch of salt

FOR THE TOPPING:
3/4 C brown sugar
4 teaspoons cornstarch
3/4 C heavy cream
1 C pecans
2 T butter

Preheat the oven to 350 degrees.  Grind the graham crackers into a fine powder.  Melt the butter and stir the butter and the sugar into the graham cracker crumbs.  Press the graham mixture into a springform pan.  Place the springform pan on a sheet pan.  Bake the crust for 10 minutes.

Meanwhile, put the 2 C pecans into a small skillet.  Over medium heat, constantly stir and toast the pecans for a couple of minutes.  Remove them from the heat and stir in the butter and a pinch of salt.

With a mixer, beat the cream cheese until smooth.  Add in the sugar, sour cream, eggs, and vanilla.  Beat the mixture until smooth.  Stir in the buttered pecans.  Pour the mixture on top of the crust and smooth it out.  Place a foil tent over the top of the cheesecake.  Bake it for about 1 hour and 15 minutes or until it's set in the middle.  Refrigerate the cheesecake until it's cold.

For the sauce, put all of the sauce ingredients except the pecans into a small pot.  Whisk it well to mix in the cornstarch.  Bring it to a boil.  Continue to cook it for about 5 minutes, stirring occasionally, until it's thick and bubbly.  Stir in the pecans.  Pour it over the cold cheesecake and serve.