Pecan Royale Cheesecake Recipe

Prepare pan

Preheat oven to 350°F (177°C). Butter a 9-inch springform pan and line the bottom with a round of parchment paper.

Combine graham cracker crumbs, chopped pecans, granulated sugar and sea salt in a medium bowl. Melt the butter and pour over the crumb mixture; stir until evenly moistened and mixture holds together when pressed.

Press the mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compact it firmly. Bake crust 10 minutes until set and fragrant. Remove from oven and cool while preparing filling. Reduce oven temperature to 325°F (163°C).

Place room-temperature cream cheese in the bowl of a stand mixer fitted with the paddle (or use a large bowl and hand mixer). Beat on low-medium speed until very smooth, about 2–3 minutes, scraping sides and bottom frequently so no lumps remain.

Add granulated sugar and light brown sugar and continue beating on medium speed until fully incorporated and mixture looks creamy, about 2 minutes. Scrape the bowl.

Add eggs one at a time, mixing on low speed after each addition just until combined; do not overmix. Scrape bowl between eggs.

With mixer on low, add sour cream, heavy cream, vanilla, flour and sea salt. Mix until homogeneous and silky, about 20–30 seconds. Fold in the 3/4 cup toasted chopped pecans by hand with a rubber spatula to distribute evenly.

Pour the filling into the cooled crust, smoothing the top. Tap the pan gently on the counter to release any large air bubbles. Wrap the bottom of the springform pan with a double layer of heavy-duty aluminum foil to prevent water seepage for the water bath.

Place the wrapped pan inside a large roasting pan. Pour hot (not boiling) water into the roasting pan to come halfway up the sides of the springform pan (about 1–1.5 inches). This water bath will ensure even baking and limit cracking.

Bake at 325°F (163°C) for 55–70 minutes, until the edges are set and the center jiggles slightly when the pan is gently shaken. Do not overbake; residual heat will finish setting. If the top is browning too quickly, tent loosely with foil.

Turn off the oven and crack the door open. Let the cheesecake cool in the turned-off oven for 1 hour to prevent sudden temperature changes (this reduces cracks). Then remove from oven, lift the springform out of the water bath and remove foil. Run a thin knife around the edge to loosen, but do not remove the springform sides yet. Cool completely on a wire rack, then refrigerate for at least 6 hours, preferably overnight.

Toast pecan halves: Preheat oven to 350°F (177°C). Spread pecan halves on a baking sheet and toast 6–8 minutes until fragrant. Watch closely to avoid burning. Remove and cool. (Alternatively, toast in a dry skillet over medium heat for 4–5 minutes, stirring.)

For the caramel, place 1 cup granulated sugar and 3 tablespoons water in a medium heavy-bottomed saucepan over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to turn amber. If crystals form on the sides, brush them down with a wet pastry brush.

Once sugar reaches a deep amber color, remove from heat and carefully whisk in the 4 tablespoons butter until melted. Then slowly pour in the warm heavy cream while whisking (mixture will bubble vigorously). Return to low heat and stir in the 2 tablespoons light brown sugar, 1 teaspoon vanilla and 1/2 teaspoon kosher salt until smooth.

Stir in the toasted pecan halves, coating them in the caramel. Let the mixture cook 1–2 minutes to slightly reduce and thicken. Remove from heat and let cool to warm (not hot); the caramel will thicken further as it cools.

When the cheesecake has fully chilled, pour the pecan caramel over the top, spreading to the edges so some caramel drips slightly down the sides. Chill another 30–60 minutes to set the topping.

Before serving, release and remove the springform ring. Transfer cheesecake to a serving plate if desired. If using, pipe or dollop whipped cream around the edge and sprinkle with extra chopped toasted pecans.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Yield: about 12 slices.