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Pecan Caramel Cheesecake 'My Bakes' Style - photo 1
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Pecan Caramel Cheesecake 'My Bakes' Style

Cakes and Bakes Desserts 90 min Medium 13 wyświetleń ~146.18 PLN - (0)
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Description

A delicate, creamy cheesecake inspired by the American Pecan Pie, but a fully original Polish interpretation — a crunchy nut crust, a velvety cheese filling with hints of lemon and vanilla, and a glossy, slightly chewy caramel with toasted pecans. The dish combines textures: a crispy base, silky filling, and sweet-salty caramel with nuts. Perfect for holidays, parties, and an elegant dessert after Sunday dinner. Serve chilled, preferably with whipped cream or a scoop of vanilla ice cream and a sprinkle of sea salt for contrast.

Składniki (16)

Servings:
10
  • Cream cheese 800 g
  • Egg 3 szt.
  • Powdered sugar 150 g
  • 30% cream 200 ml
  • Butter 120 g
  • Wheat flour 180 g
  • Brown sugar 200 g
  • Maple syrup 100 ml
  • Pecan nuts 200 g
  • Lemon juice 20 ml
  • Cornstarch (corn flour) 2 łyżeczki
  • Butter (for caramel) 40 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Vanilla extract 10 g
  • Sea salt (fleur de sel) for sprinkling 1 szczypta
  • Rum (optional) 10 ml
💰 Szacowany koszt dania: ~146.18 PLN (14.62 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the base: sift flour (180 g) into a large bowl and add 80 g of ground pecans (grind them in a food processor or crush with a rolling pin between sheets of baking paper), add a pinch of salt and 40 g of powdered sugar (subtract from the total amount). Add cold butter (120 g), cut into small cubes. Quickly rub the butter into the flour with your fingers until pea-sized crumbs form — do not rub for too long to keep the dough crumbly.

Ingredients: Wheat flour, Pecan nuts, Salt, Powdered sugar, Butter
Use a pastry cutter, food processor, or cold hands; a metal bowl is best. Do not overheat the mixture — if the butter gets warm, place the bowl in the fridge for 10 minutes.
2

Add the beaten egg (60 g) and briefly knead the dough (use a pastry knife or your hands) — just until the ingredients are combined. Shape into a flat disk, wrap in plastic wrap, and place in the refrigerator for at least 30 minutes to chill and make it easier to roll out.

Ingredients: Egg
If you don't have a food processor, use two knives to chop the butter into the flour, then quickly knead by hand. Chilling is key — without it, the crust will shrink while baking.
3

Preheat the oven to 180°C (top-bottom). Take the chilled dough out, gently roll it out into a thin circle larger than the pan (24 cm springform pan). Line the bottom and sides of the pan, pressing down with your fingers and trimming the excess. Prick the bottom evenly with a fork.

Ingredients: Butter, Wheat flour, Egg
It's best to roll it out between two sheets of baking paper to avoid adding flour. A 24 cm springform pan yields about 10 servings; if you have a 20 cm pan, the base will be higher.
4

Blind baking: line the bottom of the pan with parchment paper and fill it with weights (dried peas, rice, or special ceramic beads) up to 3/4 of the height. Bake for 15 minutes at 180°C, then remove the weights and paper and bake the bottom for another 6–8 minutes until lightly browned.

Ingredients: Wheat flour, Butter
Use aluminum foil if the weight needs to be stable. The weight will prevent the bottom from puffing up. The bottom should be dry and lightly golden — not baked to dark brown.

Cheese mixture

5

Prepare the cheese mixture: make sure the cream cheese (800 g) is at room temperature. In a large bowl, beat the cheese with a mixer on low speed for 1–2 minutes until softened. Add 150 g of sifted powdered sugar and mix on low speed for 1 minute until the mixture is smooth and free of lumps.

Ingredients: Cream cheese, Powdered sugar
Use a mixer with a whisk attachment or a whisk; do not beat too long after adding the eggs (as a result, we won't aerate the mixture too much). The mixture should be creamy and free of visible cheese lumps.
6

Add the eggs one at a time (total 180 g) to the cheese mixture, mixing briefly after each addition — just until combined. Then pour in 200 ml of 30% cream, 10 ml of vanilla extract (optional), 20 ml of lemon juice, and add 10 g of cornstarch. Mix on the lowest speed until you have a uniform, smooth mixture, without air bubbles.

Ingredients: Egg, 30% cream, Vanilla extract, Lemon juice, Cornstarch (corn flour), Cream cheese
If the mixture is too runny, starch will help stabilize it. Do not aerate the mixture too vigorously — too much air causes cracks during cooling.

Baking (water bath)

7

Prepare the baking in a water bath: tightly wrap the outer part of the springform pan (bottom and sides) with several layers of aluminum foil to prevent leaking. Place the pre-baked crust in the springform pan, pour the cheese mixture into the mold (it should reach almost to the edge). Place the mold in a larger baking dish and pour hot water into it so that it reaches halfway up the height of the springform pan.

Ingredients: Cream cheese, Cornstarch (corn flour)
A water bath ensures even baking and reduces the risk of cracks. Use kitchen gloves; check the tightness of the foil to prevent water from getting inside.
8

Pre-bake at 160°C (fan oven 150°C if you have one) for 45–55 minutes. The cheesecake is ready when the edges are set and the center is slightly wobbly (almost jelly-like consistency). Turn off the oven, crack the door open for 10 minutes, and then gently remove the cheesecake from the water bath.

Ingredients: Cream cheese
Do not keep the cheesecake in the oven — after baking, the filling can continue to set in the hot oven. The center should not be completely firm — it will firm up after cooling.

Pecan Caramel

9

Toast the pecans (about 120 g intended for caramel) in a dry skillet for 4–6 minutes over medium heat, shaking the pan frequently, until they become fragrant and lightly browned. Be careful, they can burn quickly.

Ingredients: Pecan nuts
Use a wide skillet and do not add any fat. The nuts should be evenly toasted, but not black.
10

In a heavy-bottomed saucepan, melt 40 g of butter over medium heat. Add 200 g of brown sugar and 100 ml of maple syrup, stirring with a wooden spoon until the sugar dissolves and the mixture starts to bubble slightly (about 2–3 minutes). Reduce the heat and carefully pour in 100 ml of 30% cream (it may bubble slightly), stirring until you achieve a smooth, glossy caramel (another 2–3 minutes). If using, add 10 ml of rum.

Ingredients: Butter (for caramel), Brown sugar, Maple syrup, 30% cream, Rum (optional)
Be careful of hot caramel splashes — use gloves and a long spoon. The caramel should be thick but pourable; if it's too runny, cook for an additional 1–2 minutes, but do not burn it.
11

Remove the caramel from the heat and quickly stir in the toasted pecans. Set aside to cool slightly (5–8 minutes) — the caramel will thicken but remain pourable. Do not allow it to completely set, as it will be difficult to spread over the cheesecake.

Ingredients: Pecan nuts, Brown sugar, Maple syrup, Butter (for caramel), 30% cream, Rum (optional)
Stir quickly, as the caramel hardens. If the caramel becomes too firm, gently reheat it on low heat.

Finishing and Cooling

12

When the cheesecake cools to room temperature (first leave it in the oven with the door ajar for 30 minutes, then remove it and cool on a rack for another 30 minutes), evenly spread the warm caramel with pecans on top. Leave it to cool completely, then chill in the refrigerator for at least 4 hours (preferably overnight) — the cheese mixture and caramel need to set.

Ingredients: Brown sugar, Pecan nuts, Butter (for caramel)
Do not place the warm cheesecake directly into the cold refrigerator — let it cool first to avoid cracks and a compromised texture. Cooling enhances the flavor and consistency.

Decoration

13

Before serving, you can lightly sprinkle the top with a bit of sea salt (fleur de sel) and decorate with a few whole toasted pecans. Cutting: use a long knife dipped for a moment in hot water and wipe the blade after each cut to keep the slices clean.

Ingredients: Sea salt (fleur de sel) for sprinkling, Pecan nuts
Salt is optional, but it enhances the flavor of the caramel. It's a good idea to warm the knife — this way, cutting the cheesecake will be more aesthetically pleasing.

Fun Fact

💡

Pecan Pie is a classic American dessert from the southern USA; the combination of its caramel-nut topping with creamy cheesecake is an example of culinary fusion that has gained popularity thanks to blogs and bakeries experimenting with tradition.

Best for

święta przyjęcia i uroczystości niedzielny deser

Tips

🍽️ Serving

Serve well chilled, sliced with a sharp, hot knife. For contrast, serve with a scoop of vanilla ice cream or a spoonful of lightly whipped cream. Sprinkling a little sea salt will enhance the flavor of the caramel.

🥡 Storage

Store in the refrigerator for up to 4 days in a closed container. The caramel may become less runny over time — before serving, let it sit for 15–20 minutes at room temperature. You can freeze cut pieces wrapped in foil (for up to 2 months); thaw in the refrigerator overnight.

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