This decadent dessert is a cinch to make and sure to impress at any gathering.
While there is some time involved in making thischeesecake, it’s worth every minute.
We promise it’s worth the wait.
Credit:Alison Miksch; Prop styling: Prissy Lee; Food styling: Erin Merhar
Thaw in the refrigerator overnight if frozen, and top with butter pecan sauce before serving.
pkg., such as Keebler)
3Tbsp.light brown sugar
Filling:
5(8-oz.)
Remove from heat, and let cool completely, about 20 minutes.
Finely chop toasted pecans.
Prepare pan:
While pecans cool, preheat oven to 325F.
Press crumb mixture on bottom and 1-inch up sides of prepared pan.
Bake in preheated oven until crust is set and lightly browned, 7 to 8 minutes.
Transfer to a wire rack; let cool completely, about 30 minutes.
Gradually add sugars and flour, beating until smooth, about 1 minute.
Add whole eggs, 1 at a time, beating just until incorporated after each addition.
Add egg yolks, 1 at a time, beating just until incorporated after each addition.
Beat in heavy cream and vanilla on low speed just until combined, about 1 minute.
Bake cheesecake:
Place springform pan in a roasting pan.
Transfer to wire rack; remove aluminum foil.
Let cheesecake cool until slightly warm, 1 1/2 to 2 hours.
Cook, stirring constantly, until thickened, 2 1/2 to 3 1/2 minutes.
Stir in pecan halves and pieces.
Remove from heat, and let stand 5 minutes, stirring occasionally.
Let stand until pecan mixture is set, about 30 minutes.
Run a knife around outer edge to loosen cheesecake from sides of pan; remove sides of pan.
Frequently Asked Questions
Pecan pralinesare a classic sweet candy made with pecans, butter, and sugar.
Rich, dreamy cheesecakes like this one can be characterized as a New York-style cheesecake.
Chill your cheesecake for the recommended amount of time.
