If you haven’t had Basque cheesecake before, it is a bit different than a standard cheesecake. There is no crust, and since it is cooked on a higher temperature, the outside gets a lovely deeply browned, almost burnt, color. Basque cheesecake is pretty perfect on its own, but add a pecan caramel topping and it becomes over the top in the best way.
Be aware that the cheesecake rises as it bakes, but then falls as it cools to create an incredibly creamy texture in the center. Chilling time is important, and it is best overnight.
Pecan Pie Basque Cheesecake
Prep time
Cook time
Total time
Serves: 10-12
Ingredients
- For the cheesecake:
- 2 lb cream cheese blocks, room temperature
- 1¼ cup sugar
- 6 large eggs, room temperature
- 2 cups heavy whipping cream, room temperature
- ½ teaspoon kosher salt
- 1 tablespoon vanilla extract
- ⅓ cup all-purpose flour
- For the topping:
- 4 tablespoons butter
- ⅔ brown sugar
- ½ cup heavy whipping cream
- 1.5 cups toasted pecans
- ½ teaspoon sea salt
- 1 teaspoon vanilla
Instructions
- Make the cake:
- Preheat oven to 415 degrees F in a 9 inch springform pan (or deep sided cake pan), lay a sheet of parchment paper across the pan, then a second sheet perpendicular (sheets will form an X), pushing down against the sides (don't worry about it staying there too much, since batter will weigh it down). Be sure parchment extends about 2 inches past the rim of the pan as cheesecake will rise above the rim of the pan when baking.
- In a large mixing bowl or stand mixer, beat cream cheese until smooth and fluffy. Add sugar and beat until smooth and sugar has dissolved. Add eggs, one at a time, beating until each egg is incorporated. Add whipping cream, salt, and vanilla and beat until combined, about 1 minute. Scrape down the sides. Sift flour over the top of the mixture, then beat on low until combined and smooth.
- Pour the batter into the prepared pan. Bake in preheated oven on a lower rack for 40-60 minutes until top is deeply browned. Center will still be jiggly but edges will be more set.
- Remove from the oven and let cool for 1-2 hours. Place in the refrigerator and chill, ideally overnight.
- Make the topping:
- In a medium sauce pan over medium heat, melt butter. Continue to cook butter, stirring frequently and adjusting temperature as needed, to allow butter to get brown bits on the bottom. Cook until butter becomes a golden brown color and smells nutty, about 2-3 minutes. Add brown sugar and cook, stirring or whisking until sugar has melted and mixture is bubbling. Reduce heat to low and add heavy whipping cream, simmering an additional 30-60 seconds until thickened slightly. Remove from heat and add salt, vanilla, and pecans, stirring to combine. Pour on top of cooled cheesecake.
