Butter Pecan Cheesecake

recipe courtesy of Bake from Scratch Magazine

Makes 1 (9 inch) cake

For a printable version of this recipe, please CLICK HERE

Ingredients

1 1/2 cups (161 grams) crushed graham cracker crumbs
1 1/2 cups (150 grams) finely chopped Schermer Pecans
1 1/2 cups (300 grams) granulated sugar, divided
1/3 cup (76 grams) unsalted butter, melted
3 tablespoons (24 grams) all-purpose flour
4 (8-ounce) packages (904 grams) cream cheese, room temperature
1 tablespoon (13 grams) vanilla extract
4 large eggs (200 grams), room temperature
3/4 cup (180 grams) sour cream, room temperature
Caramel Sauce (recipe follows), divided
2 cups (200 grams) toasted Schermer Pecan Halves

Instructions

1. Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour.

2. In a medium bowl, stir together graham cracker crumbs, finely chopped pecans, and ¼ cup (50 grams) sugar. Add melted butter; stir until well combined. Press mixture into bottom of prepared pan.

3. Bake until lightly browned and fragrant, 10 to 12 minutes. Let cool on a wire rack for 30 minutes. Reduce oven temperature to 325°F (170°C), and position oven rack in bottom third of oven.

4. Wrap a large piece of heavy-duty foil around bottom and up sides of springform pan; place springform pan in a large oven bag, tucking ends so bag is flush with top edge of pan. (If you do not use an oven bag, wrap pan in a double layer of foil.)

5. In a medium bowl, whisk together flour and remaining 1¼ cups (250 grams) sugar.

6. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, about 1 minute, stopping to scrape sides of bowl. Add flour mixture and vanilla; beat at medium-low speed until well combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, add eggs, one at a time, beating just until combined after each addition. Add sour cream; beat until well combined, about 30 seconds, stopping to scrape sides of bowl.

7. Transfer half of batter (about 3¼ cups or 771 grams) to a medium bowl, and stir in ¾ cup (212 grams) Caramel Sauce. Alternately pour plain and caramel batters onto prepared crust in pan. Swirl batters using a knife.Carefully place springform pan in a large roasting pan. Place roasting pan in oven, and add hot water to roasting pan to come 1 inch up sides of springform pan. (Make sure roasting bag extends up higher than water.)

8. Bake until edges are set but center jiggles slightly when pan is gently shaken, 1½ hours to 1 hour and 45 minutes. Carefully remove springform pan from water, and let cheesecake cool completely in pan on a wire rack, 1½ to 2 hours. (Once pan is cool enough to handle, carefully remove bag and foil from sides.) Refrigerate in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on cheesecake.

9. Carefully remove cold cheesecake from pan, and transfer to a serving plate. In a medium bowl, stir together whole pecans and remaining Caramel Sauce. Gently spoon on top of cheesecake. Serve immediately.

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Caramel Sauce

Ingredients

1 cup (200 grams) granulated sugar
4 tablespoons (60 grams) water, divided
1/2 cup (120 grams) heavy whipping cream, room temperature
6 tablespoons (84 grams) unsalted butter, cubed and softened

Instructions

In a medium saucepan, stir together sugar and 3 tablespoons (45 grams) water until moistened. (It should be the consistency of wet sand.) Bring to a boil over high heat, stirring just until sugar dissolves. Using a pastry brush, brush sides of pan with remaining 1 tablespoon (15 grams). (Do not stir once it starts to boil.) Cook, without stirring, until mixture is a dark amber color. Remove from heat; slowly add cream, whisking until combined. Add butter, a few pieces at a time, whisking until melted and well combined. Let cool completely. Refrigerate in an airtight container for up to 1 week. Reheat sauce in microwave in 15-second intervals, stirring between each, until pourable and warm but not hot.