This simple pumpkin pie recipe is made from scratch and is a great holiday dessert that you can make ahead of time.
PECAN GRAHAM CRACKER CRUST– 1 cup crushed graham cracker crumbs (120 grams)– ½ cup finely chopped pecans (60 grams)– ⅓ cup granulated sugar (65 grams)– 5 tablespoons unsalted butter melted (70 grams)
Ingredient
PECAN PIE TOPPING– 2 cups pecan halve– 6 tablespoons unsalted butter (85 grams)– ⅔ cup packed light or dark brown sugar (135 grams)
– ¼ teaspoon ground cinnamon– ⅛ teaspoon salt– ½ cup heavy whipping cream– 1 teaspoon pure vanilla extract
Direction
Bowl of graham cracker crumbs, chopped pecans, sugar, and melted butter. Put crust mixture in a parchment-lined 9-inch springform pan. Packed into the pan by the measuring cup bottom.
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Bake the crust at 325ºF for 10 minutes and set aside while cooking the filling. Boil a large pot of water before doing the filling. Then bathe. Whip cream cheese and sour cream for cheesecake filling.
Add cinnamon, vanilla, and sugars after scraping the bowl. Separately fork-beat the eggs. Filling and lightly beaten eggs go together. Avoid egg overmixing! Air in filling cracks cheesecake.
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Wrap the springform pan with the pre-baked crust in a large oven bag with aluminium foil (fold all sides). Pan cheesecake filling. Tap the pan on the counter and remove air bubbles with a toothpick.
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A large roasting pan should hold the wrapped springform pan. In the roasting pan, pour boiling water to fill the springform pan 1 inch. Steps provided.