Piñon Cheesecake Recipe
Recipe information
Make Piñon Cheesecake in just 15h . Served with caramel sauce.
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Ingredients
Crust
Filling
Caramel Sauce
Finishing
Crust
1. Prepare and bake crust
Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment. In a food processor pulse 1 cup toasted piñon nuts until finely ground (do not turn into butter). Transfer to a bowl and mix with 1 cup graham cracker crumbs, 2 tablespoons granulated sugar and 1 teaspoon fine salt. Pour in 6 tablespoons melted butter and stir until mixture holds together when pressed. Press the mixture evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan. Bake crust 10 minutes, then remove and cool slightly while preparing filling. Reduce oven temperature to 325°F (160°C).
Filling
2. Bring ingredients to room temperature
Ensure cream cheese and eggs are at room temperature (about 30–60 minutes out of fridge). This helps prevent lumps and cracking.
3. Mix cream cheese base
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle, beat 24 oz room-temperature cream cheese on medium-low speed until very smooth, about 2–3 minutes. Scrape down the bowl.
4. Add sugars and dry ingredients
Add 1 cup granulated sugar, 1 tablespoon packed light brown sugar, and 1 teaspoon fine salt. Beat on low until incorporated and smooth, about 1–2 minutes. Add 2 teaspoons flour and mix just to combine.
5. Incorporate sour cream and milk
Add 1 cup sour cream, 2 tablespoons whole milk and 2 teaspoons vanilla extract. Beat on low speed until smooth and homogenous, about 30 seconds. Scrape down the bowl.
6. Add eggs
With mixer on low, add the 3 large eggs one at a time, mixing just until each is incorporated. Do not overbeat—mix only until uniform. Overmixing incorporates too much air and can cause cracks.
7. Fold in chopped piñons
Gently fold in 1 cup toasted chopped piñon nuts with a rubber spatula until evenly distributed.
8. Assemble and bake in a water bath
Place the prepared crust in the center of a large roasting pan. Pour the filling into the crust and smooth the top. To prevent cracking, wrap the outside of the springform pan with two layers of heavy-duty foil (cover bottom and sides) to keep water out. Place the foil-wrapped springform pan into the roasting pan and carefully pour hot tap water into the roasting pan until it comes halfway up the side of the springform pan (about 1–1.5 inches). Transfer to the oven preheated to 325°F (160°C). Bake for 55–70 minutes or until the edges are set and the center still slightly jiggles (a thermometer in center should read ~150–155°F / 65–68°C).
9. Cool gradually to avoid cracks
Turn off the oven, crack the oven door and let the cheesecake cool in the oven for 1 hour. Remove from oven and carefully lift the springform out of the water bath. Remove foil and cool completely on a wire rack for another hour, then chill uncovered in the refrigerator for at least 6 hours or preferably overnight to fully set.
Caramel Sauce
10. Make caramel
While cheesecake chills (or up to 1 day ahead), make the caramel. In a medium, heavy-bottomed saucepan over medium heat add 1 cup granulated sugar in an even layer. Without stirring initially, swirl the pan gently every 30 seconds as the sugar begins to melt at the edges. Once sugar begins to liquefy, use a heatproof silicone spatula or wooden spoon to gently stir and encourage even melting until it becomes a deep amber color (watch carefully — it can go from amber to burnt quickly).
11. Finish caramel
Immediately reduce heat to low and add 6 tablespoons cubed unsalted butter, stirring until melted and combined. Carefully pour in 1 cup heavy cream in a slow steady stream (mixture will bubble vigorously). Stir until smooth. Remove from heat and stir in 1 teaspoon vanilla extract and 1 teaspoon fine salt. Let cool to warm or room temperature before using. Store covered in the refrigerator up to 2 weeks; rewarm gently before serving.
Finishing & Serving
12. Unmold and garnish
Run a thin knife around the edge of the chilled cheesecake and release the springform. Transfer the cheesecake to a serving plate. If desired, warm a little of the caramel sauce to pour (it should be pourable but not hot), then drizzle caramel over the top, allowing some to run down the sides. Scatter the remaining 1/4 cup extra toasted piñon nuts over the caramel for garnish.
13. Portion
Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) to ensure clean slices. Serve each slice with additional caramel sauce on the side if desired.
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