Awesome Chocolate Cheesecake Pecan Pie

Andy Anderson !

By
@ThePretentiousWichitaChef

If you like cheesecake, please raise your left hand... If you like pecan pie, please raise your right hand. I don’t need to tell you that most lovers of desserts would have both their hands up... How about you?

Well, having to make a decision on what type of dessert you’ll be eating is officially over, because this baby includes the best of both worlds.

So, you ready… Let’s get into the kitchen.


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

THE CRUST

6 oz
chocolate-wafer cookies from this recipe: Ground Chocolate Cookie Wafer Base
1/2 c
toasted pecan halves
4 oz
unsalted butter, melted

THE CHEESECAKE

24 oz
cream cheese, room temp.
8 oz
unsalted butter, room temp.
1/2 c
light brown sugar, packed
1/2 c
granulated sugar
1/4 tsp
salt, kosher variety
3 medium
eggs, room temp
1/2 c
heavy cream
1 tsp
vanilla extract

THE SAUCE

1 1/2 c
light brown sugar, packed
1/2 c
heavy cream
4 oz
unsalted butter, room temp
1/4 c
bourbon (optional but wonderful)
1 tsp
salt, kosher variety
1 1/2 c
chopped pecans, toasted

Directions Step-By-Step

1
THE CRUST
2
Place a rack in the middle position, and pre-heat oven to 375f (190c).
3
Gather your ingredients
4
Rub the interior of a spring-form pan with butter, or use a non-stick spray, and then wrap the pan in foil.
5
Chef’s Note: There are some new pans out there (I use one) that is not a spring-form pan, and uses a silicon seal for the bottom of the pan. No need for the spring form, and no need for the aluminum wrapper.
6
Process the pecans and wafers in a food processor until smooth.
7
Incorporate the melted butter.
8
Press into the bottom of the spring-form pan.
9
Bake for 10-minutes, in the pre-heated oven, and allow to cool.
10
THE CHEESECAKE
11
Gather your ingredients
12
In the bowl of a food processor, fitted with a paddle, mix the 24 ounces cream cheese, 8 ounces butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, and table salt.
13
Mix until fluffy.
14
Add the eggs, one at a time, make sure each egg is incorporated before adding another.
15
Chef’s Note: Scrape down the sides of the bowl, between additions.
16
Add the 1/2 cup cream, and vanilla extract.
17
Beat until fully incorporated.
18
Place a rack in the bottom position, and preheat oven to 325f (162c)
19
Pour the cheesecake mixture over the cooled crust.

Transfer the spring-form pan to the middle of a high-walled roasting pan (or other pan), and place in the oven.
20
Pour boiling water into the roasting pan; 1/3 of the way up.
21
Chef's Note: A bain marie (ban mah-REE) is the fancy term for a hot water bath. It's used for cooking delicate foods like custards and cheesecakes to create a gentle and uniform heat around the food.
22
Bake in preheated oven for about one hour, or until the cheesecake is set.
23
Chef’s Tip: To tell if the cheesecake is ready to come out of the oven, the sides should be set, and the middle should still jiggle.
24
Cover, and let cool in the refrigerator up to twenty-four hours.
25
THE TOPPING
26
Combine all of the ingredients for the topping in a saucepan.
27
Bring to a boil, over medium-low heat without stirring.
28
Simmer for ten minutes.
29
Let cool for 15-20 minutes until slightly thickened.
30
Spoon the sauce over the top of the cheesecake, or spoon it over the individual slices.
31
Chef’s Note: Because of the sweetness of this dessert, a counter to this is a good cup of black coffee. Hot coffee, and cool cheesecake; what a treat.
32
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Cakes, Pies
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium, Soy Free