PECAN PIE CHEESECAKE RECIPE

The pie of dreamy cheesecake may be a excellent Thanksgiving treat. the mix of pie and classic cheesecake cream create a delicious twist of the 2 ancient treats!

Since the pumpkin version is already on the menu, pecans square measure the sole plan there to require. And so, terribly quickly, on the table, there's a gorgeous pie cheesecake that may simply be the quantity one on your Thanksgiving list treat. Well, perhaps my second delicious paste cheesecake! 

PECAN PIE CHEESECAKE RECIPE
PECAN PIE CHEESECAKE RECIPE

And if this cheesecake is one among your candidates, I will tell you sincerely that this can be one among the most effective I've ever created. 

With a vanilla wafer crust and a pie filling, you'll get a superbly balanced flavor of the pie, that sweetness is lightened by this layer of cheesecake creating this cake a awfully made and decadent combination.

PECAN PIE CHEESECAKE RECIPE

INGREDIENTS:
For the Crust:

  • 1 and 3/4 cups vanilla wafer crumbs
  • 1/4 cup brown sugar
  • 1/3 cup unsalted butter-melted

Pecan Filling:

  • 1 cup sugar
  • 2/3 cup dark corn syrup
  • 1/3 cup unsalted butter- melted
  • 2 large eggs-lightly beaten
  • 1 and 1/2 cups pecans-chopped
  • 1 teaspoon vanilla extract

For Cheesecake Filling:

  • 24 ounce cream cheese-softened
  • 1 and 1/4 cups light brown sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 2/3 cup heavy cream
  • 1 teaspoon vanilla extract

Topping:

  • 3.5 tablespoon unsalted butter-melted
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup heavy whipping cream
  • 1 cup toasted pecans-chopped


INSTRUCTIONS:
To make the Crust:

  1. Line the bottom of 9 inch springform pan with parchment paper and set aside.
  2. Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

To make the Pecan Filling:

  1. In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.

Cheesecake Filing:

  1. Preheat the oven to 350 degrees F.
  2. Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
  3. Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
  4. Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
  5. Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.

To make the topping:

  1. In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
  2. Release the sides of springform pan and spoon the topping over cooled cheesecake.
  3. Store the cake in the fridge.

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