Description
Classic New York-style pie cheesecake delivers creamy indulgence with a buttery graham cracker crust. Rich cream cheese filling creates smooth, tangy perfection you’ll savor to the last delectable bite.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 cup pecans
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- ½ tsp cinnamon
- 24 oz (680 g) cream cheese, full fat, brick-style
- ¾ cup white sugar
- ½ cup brown sugar
- ½ tsp cinnamon
- 1 tbsp cornstarch
Instructions
- Crust Preparation: Pulverize pecans, graham crackers, brown sugar, and cinnamon in a food processor until uniformly blended, then press firmly into a foil-wrapped springform pan.
- Crust Baking: Toast the crust at 350°F (175°C) for 10 minutes until golden, then allow to cool completely, maintaining its compact structure.
- Cheesecake Batter Creation: Whip cream cheese with sugars, cinnamon, and cornstarch until silky smooth, then gently incorporate sour cream and eggs, ensuring a uniform, lump-free mixture.
- Baking Process: Transfer the batter into the cooled crust, spreading evenly, then place in a water bath and bake for 50-60 minutes until the center is set but slightly trembling.
- Cooling and Chilling: Remove from oven and let cool completely within the water bath, then refrigerate for a minimum of 6 hours to develop optimal texture and flavor profile.
- Pecan Caramel Topping: Craft a luxurious sauce by melting butter, brown sugar, heavy cream, vanilla extract, corn syrup, and cinnamon, stirring until a glossy caramel forms, then fold in chopped pecans.
- Final Assembly: Lavishly drape the warm pecan caramel over the chilled cheesecake, allowing it to elegantly cascade down the sides, creating a decadent dessert with layers of creamy and crunchy textures.
Notes
- Prevent Cracking Secrets: Use a water bath and avoid overmixing to keep the cheesecake surface smooth and crack-free.
- Room Temperature Ingredients: Bring cream cheese, eggs, and sour cream to room temperature for seamless blending and optimal texture.
- Foil Wrapping Technique: Wrap springform pan tightly with multiple layers of aluminum foil to block water from seeping into the delicate crust.
- Cooling Strategy: Allow cheesecake to cool gradually inside the water bath, then refrigerate for at least 6 hours to develop rich, deep flavors and perfect consistency.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 456
- Sugar: 34 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg