Pecan Pie Cheesecake
Jul. 2nd, 2021 12:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaPecan Pie Cheesecake
https://spaceshipsandlaserbeams.com/pecan-pie-cheesecake/?fbclid=IwAR2mGPk5MuivN3eoxf0821D3bwB3nnX6YhYZ2q7LlX9qQDJN2DJRAENmlWo
CRUST
2 cups of graham cracker crumbs
1/3 cup of packed, light brown sugar
1/2 cup of salted butter, melted
PECAN PIE FILLING
1/3 cup of salted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cups of pecans, chopped
1 cup of light corn syrup
1 cup of granulated sugar
CHEESECAKE
2 (8-ounce) packages of cream cheese, softened
1 cup of granulated sugar
1/4 teaspoon of salt
1 1/2 tablespoons of all-purpose flour
1 tablespoon of vanilla extract
3 eggs
1/2 cup of sour cream
PECAN TOPPING
1/4 cup of salted butter
1/3 cup of light brown sugar
1/2 teaspoon of vanilla extract
1/4 cup of heavy cream
1 cup of roughly chopped pecans
SUBSTITUTIONS AND ADDITIONS
Graham Cracker Crust: You can use either store-bought or use a food processor to create fine crumbs from whole graham crackers to create your graham cracker crust.
Pecans: As with the graham crackers, you can buy store-bought crushed pecans, or crush them yourself. You can use a food processor to chop them or simply put them in a Ziploc bag and use a rolling pin to do it.
HOW TO MAKE THIS PECAN PIE CHEESECAKE RECIPE
FOR THE CRUST
STEP ONE: Preheat the oven to 325°F.
STEP TWO: Line a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
STEP THREE: Begin by preparing the crust. Mix graham cracker crumbs, brown sugar and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
STEP FOUR: Place the crust into the freezer to chill while the cheesecake filling is being prepared.
FOR THE PECAN PIE FILLING
STEP ONE: In a 2-quart saucepan, melt 1/3 cup butter over medium heat.
STEP TWO: Add eggs, vanilla extract, chopped pecans, corn syrup and sugar to the melted butter and cook over medium heat for about 10 minutes total. The pecan mixture will come to a boil.
STEP THREE: Once the mixture comes to a boil, reduce the heat to medium-low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
STEP FOUR: Pour the pecan pie filling into the chilled crust and spread into an even layer.
FOR THE CHEESECAKE
STEP ONE: Next, prepare the creamy cheesecake layer. Using a hand mixer, beat together the cream cheese and sugar until fully mixed and fluffy. Mix in salt and flour.
STEP TWO: By hand, gently stir in vanilla extract and one egg at a time until fully combined.
STEP THREE: Mix in the sour cream and stir until smooth.
PRO TIP: Don’t overmix your cheesecake. Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
STEP FOUR: Pour cheesecake mixture evenly over the pecan filling mixture.
PRO TIP: When layering the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
STEP FIVE: Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
STEP SIX: Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
PRO TIP: The hot water bath helps the cheesecake cook into a nice smooth and creamy cheesecake.
STEP SEVEN: Turn off the oven when the cake is just slightly jiggly and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
STEP EIGHT: When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.
STEP NINE: Remove the cheesecake from the springform pan and prepare the pecan pie topping.
FOR THE PECAN TOPPING
STEP ONE: Melt together the butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
STEP TWO: Remove from the heat and stir in vanilla extract and heavy cream. Whisk until smooth. Stir in the pecans and spoon the topping over top of the cheesecake.
STORAGE
IN THE FRIDGE: Store, loosely covered, in the refrigerator for up to 1 week.
IN THE FREEZER: You can also keep this dessert in the freezer for up to 2 months.
FAQ
Can pecan pie cheesecake be frozen?
You can freeze pecan pie cheesecake. After it has set in the refrigerator, wrap the cheesecake with plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 2 months.
How do you prevent your cheesecake from cracking?
To prevent your cheesecake from cracking, don’t over mix your batter as it will cause bubbles that will burst during baking, potentially causing cracks on top. Also, don’t over bake your cheesecake and once your cheesecake is finished baking, let it sit cooling in the oven for an hour. This also helps prevent cracking on the top.
How do I prevent the cheesecake water bath from leaking?
To prevent the cheesecake water bath from leaking, either wrap the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag. Place the wrapped pan inside the roasting pan and fill it with water.
PECAN PIE CHEESECAKE
You can’t go wrong with this pecan pie cheesecake. From the crunchy graham cracker crust to the decadent cheesecake filling and pecan pie topping, it’s sure to hit the spot.
Prep Time: 30 minutesCook Time: 1 hour 15 minutesChill Time: 1 dayTotal Time: 1 day 1 hour 45 minutes Servings: 10 Calories: 817kcal
INGREDIENTS
Crust
2 cups graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers
1/3 cup light brown sugar packed
1/2 cup salted butter melted
Pecan Pie Filling
1/3 cup salted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cup pecans chopped
1 cup light corn syrup
1 cup granulated sugar
Cheesecake
2 8-oz package cream cheese softened
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
1 tablespoon vanilla extract
3 eggs
1/2 cup sour cream
Pecan Topping
1/4 cup salted butter
1/3 cup light brown sugar
1/2 tsp vanilla extract
1/4 cup heavy cream
1 cup pecans roughly chopped
INSTRUCTIONS
Crust
Preheat the oven to 325°F.
Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined.
Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
Place the crust into the freezer to chill while the filling is being prepared.
Pecan Filling
In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Pour the pecan pie filling into the chilled crust and spread into an even layer.
Cheesecake
Beat together cream cheese and sugar until fully mixed and fluffy.
TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined.
Mix in the sour cream and stir until smooth.
Pour cheesecake mixture evenly over the pecan filling mixture.
TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.
Pecan Topping
Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and spoon topping over cheesecake.
NUTRITION
Calories: 817kcal | Carbohydrates: 99g | Protein: 7g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 149mg | Sodium: 414mg | Potassium: 206mg | Fiber: 3g | Sugar: 86g | Vitamin A: 907IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg
https://spaceshipsandlaserbeams.com/pecan-pie-cheesecake/?fbclid=IwAR2mGPk5MuivN3eoxf0821D3bwB3nnX6YhYZ2q7LlX9qQDJN2DJRAENmlWo
CRUST
2 cups of graham cracker crumbs
1/3 cup of packed, light brown sugar
1/2 cup of salted butter, melted
PECAN PIE FILLING
1/3 cup of salted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cups of pecans, chopped
1 cup of light corn syrup
1 cup of granulated sugar
CHEESECAKE
2 (8-ounce) packages of cream cheese, softened
1 cup of granulated sugar
1/4 teaspoon of salt
1 1/2 tablespoons of all-purpose flour
1 tablespoon of vanilla extract
3 eggs
1/2 cup of sour cream
PECAN TOPPING
1/4 cup of salted butter
1/3 cup of light brown sugar
1/2 teaspoon of vanilla extract
1/4 cup of heavy cream
1 cup of roughly chopped pecans
SUBSTITUTIONS AND ADDITIONS
Graham Cracker Crust: You can use either store-bought or use a food processor to create fine crumbs from whole graham crackers to create your graham cracker crust.
Pecans: As with the graham crackers, you can buy store-bought crushed pecans, or crush them yourself. You can use a food processor to chop them or simply put them in a Ziploc bag and use a rolling pin to do it.
HOW TO MAKE THIS PECAN PIE CHEESECAKE RECIPE
FOR THE CRUST
STEP ONE: Preheat the oven to 325°F.
STEP TWO: Line a 9-inch round springform pan with parchment paper and spray with non-stick cooking spray.
STEP THREE: Begin by preparing the crust. Mix graham cracker crumbs, brown sugar and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
STEP FOUR: Place the crust into the freezer to chill while the cheesecake filling is being prepared.
FOR THE PECAN PIE FILLING
STEP ONE: In a 2-quart saucepan, melt 1/3 cup butter over medium heat.
STEP TWO: Add eggs, vanilla extract, chopped pecans, corn syrup and sugar to the melted butter and cook over medium heat for about 10 minutes total. The pecan mixture will come to a boil.
STEP THREE: Once the mixture comes to a boil, reduce the heat to medium-low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
STEP FOUR: Pour the pecan pie filling into the chilled crust and spread into an even layer.
FOR THE CHEESECAKE
STEP ONE: Next, prepare the creamy cheesecake layer. Using a hand mixer, beat together the cream cheese and sugar until fully mixed and fluffy. Mix in salt and flour.
STEP TWO: By hand, gently stir in vanilla extract and one egg at a time until fully combined.
STEP THREE: Mix in the sour cream and stir until smooth.
PRO TIP: Don’t overmix your cheesecake. Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
STEP FOUR: Pour cheesecake mixture evenly over the pecan filling mixture.
PRO TIP: When layering the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
STEP FIVE: Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
STEP SIX: Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
PRO TIP: The hot water bath helps the cheesecake cook into a nice smooth and creamy cheesecake.
STEP SEVEN: Turn off the oven when the cake is just slightly jiggly and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
STEP EIGHT: When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.
STEP NINE: Remove the cheesecake from the springform pan and prepare the pecan pie topping.
FOR THE PECAN TOPPING
STEP ONE: Melt together the butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
STEP TWO: Remove from the heat and stir in vanilla extract and heavy cream. Whisk until smooth. Stir in the pecans and spoon the topping over top of the cheesecake.
STORAGE
IN THE FRIDGE: Store, loosely covered, in the refrigerator for up to 1 week.
IN THE FREEZER: You can also keep this dessert in the freezer for up to 2 months.
FAQ
Can pecan pie cheesecake be frozen?
You can freeze pecan pie cheesecake. After it has set in the refrigerator, wrap the cheesecake with plastic wrap followed by a layer of aluminum foil. It can be frozen for up to 2 months.
How do you prevent your cheesecake from cracking?
To prevent your cheesecake from cracking, don’t over mix your batter as it will cause bubbles that will burst during baking, potentially causing cracks on top. Also, don’t over bake your cheesecake and once your cheesecake is finished baking, let it sit cooling in the oven for an hour. This also helps prevent cracking on the top.
How do I prevent the cheesecake water bath from leaking?
To prevent the cheesecake water bath from leaking, either wrap the pan in two layers of aluminum foil or place the springform pan in an oven-safe turkey bag or slow cooker liner bag and roll down the top of the bag. Place the wrapped pan inside the roasting pan and fill it with water.
PECAN PIE CHEESECAKE
You can’t go wrong with this pecan pie cheesecake. From the crunchy graham cracker crust to the decadent cheesecake filling and pecan pie topping, it’s sure to hit the spot.
Prep Time: 30 minutesCook Time: 1 hour 15 minutesChill Time: 1 dayTotal Time: 1 day 1 hour 45 minutes Servings: 10 Calories: 817kcal
INGREDIENTS
Crust
2 cups graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers
1/3 cup light brown sugar packed
1/2 cup salted butter melted
Pecan Pie Filling
1/3 cup salted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cup pecans chopped
1 cup light corn syrup
1 cup granulated sugar
Cheesecake
2 8-oz package cream cheese softened
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
1 tablespoon vanilla extract
3 eggs
1/2 cup sour cream
Pecan Topping
1/4 cup salted butter
1/3 cup light brown sugar
1/2 tsp vanilla extract
1/4 cup heavy cream
1 cup pecans roughly chopped
INSTRUCTIONS
Crust
Preheat the oven to 325°F.
Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined.
Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
Place the crust into the freezer to chill while the filling is being prepared.
Pecan Filling
In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Pour the pecan pie filling into the chilled crust and spread into an even layer.
Cheesecake
Beat together cream cheese and sugar until fully mixed and fluffy.
TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined.
Mix in the sour cream and stir until smooth.
Pour cheesecake mixture evenly over the pecan filling mixture.
TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.
Pecan Topping
Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and spoon topping over cheesecake.
NUTRITION
Calories: 817kcal | Carbohydrates: 99g | Protein: 7g | Fat: 47g | Saturated Fat: 18g | Cholesterol: 149mg | Sodium: 414mg | Potassium: 206mg | Fiber: 3g | Sugar: 86g | Vitamin A: 907IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg
