AWESOME CHOCOLATE CHEESECAKE PECAN PIE

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Awesome Chocolate Cheesecake Pecan Pie image

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...

Provided by Andy Anderson !

Categories     Pies

Time 1h30m

Number Of Ingredients 19

THE CRUST
6 oz chocolate-wafer cookies from this recipe: https://www.justapinch.com/recipes/dessert/dessert-cake/ground-chocolate-cookie-wafer-base.html?p=74
1/2 c toasted pecan halves
4 oz unsalted butter, melted
THE CHEESECAKE
24 oz cream cheese, 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

Steps:

  • 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, 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.

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