Pecan Pie Cheesecake

This Pecan Pie Cheesecake integrates the tastes of 2 timeless desserts to make an abundant, velvety, nutty dish sure to please any craving for sweets.

Pecan pie seems like it needs to be served around Thanksgiving , however when you include the cheesecake layer, it makes the best dessert for at any time of the year! Cheesecake bars are likewise a popular dessert, however if you actually wish to wow a crowd, go for it and make a complete cheesecake !

Just like any southern dish, this dessert is jam-packed complete of taste and texture. You can include this dish to your list of southern home cooking in addition to fried chicken, cornbread , and sweet tea . Go for it and make a hybrid southern supper total with appetisers, supper, and dessert!

.Pecan Pie Cheesecake Ingredients. Pecan Pie Cheesecake componentsGraham Cracker CrumbsLight Brown SugarButterEggsVanilla ExtractLight Corn SyrupGranulated SugarCream CheeseSaltAll-Purpose FlourSour CreamHeavy CreamChopped Pecans.

Pecan pie is infamously sweet, however the cheesecake in this dish cuts through that sweet taste and levels the tastes to make an ideal dessert! If you choose, you might even make this dessert with a various type of nut! Whether it’’ s walnuts, almonds, or perhaps peanuts, any nut will include a terrific taste to this currently tasty dessert!

Even though this dish has a great deal of actions, it comes together quite rapidly and is absolutely worth the cook time. The hardest part about making this dish is simply awaiting whatever to set and prepare up!

.How to Make Pecan Pie Cheesecake.For the Crust:.

FIRST STEP: Preheat the oven to 325°°

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SECOND STEP: Line a 9” ” round springform pan with parchment paper and spray with non-stick spray.

THIRD STEP: Mix graham cracker crumbs, brown sugar, and melted butter up until integrated. Press the crust into the ready springform pan, showing up the sides of the pan about midway.

 Pecan Pie Cheesecake

FOURTH STEP: Place crust in freezer to chill while the filling is being prepared.

.For the Pecan Filling:.

FIRST STEP: In a 2 quart pan, melt ⅓ ⅓ cup butter over medium heat. Include eggs, vanilla, sliced pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes. Stir continuously while the mix is preparing to guarantee it doesn’’ t stick or burn to the bottom or sides of the pan.

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SECOND STEP: Reduce heat to medium-low and continue simmering up until the mix deepens to a golden brown and thickens. Make certain to continuously stir the mixture.THIRD STEP: Pour the pecan pie filling into the cooled crust and spread into an even layer.

For the Cheesecake:.

FIRST STEP: Beat together cream cheese and sugar till fluffy and totally combined. Mix in salt and flour.

SECOND STEP: By hand, carefully stir in vanilla extract and one egg at a time till completely integrated. Mix in the sour cream and stir up until smooth.

THIRD STEP: Pour cheesecake mix equally over the pecan filling mix.

FOURTH STEP: Wrap the bottom of the springform pan in 1-2 layers of aluminum foil. Location the pan into a bigger pan and put water into the bigger pan up until it shows up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.

FIFTH STEP: Place the water bath plan into the oven and bake for 1 hour, up until the cheesecake is simply a little jiggly.

SIXTH STEP: Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Break the door open for another 30 minutes while the oven and cheesecake cool.

SEVENTH STEP: When cheesecake has actually cooled entirely, cover with cling wrap and location in the fridge to chill for a minimum of 4 hours.

EIGHTH STEP: Remove cheesecake from springform pan and prepare pecan topping.

.For the Topping:.

FIRST STEP: Melt together the butter and brown sugar in a little pan over medium heat. Give a simmer and cook for 2-3 minutes. The mix needs to deepen in color.

SECOND STEP: Remove from heat and stir in vanilla extract and whipping cream. Blend till smooth.

THIRD STEP: Stir in pecans and spoon topping over cheesecake.

.Cooking Tips.

Be cautious not to overbeat the cheesecake mix. Overbeating will include excessive air to the batter, resulting in it expanding throughout baking and after that breaking while cooking.

The water bath assists the cheesecake cook equally and make it smoother and more velvety. The water enables the beyond the pan to remain somewhat cooler while the within bakes so you wear’’ t wind up with an overcooked outdoors or a raw within.

When you are including the cheesecake layer on top of the pecan pie layer, you might wish to spoon it rather of putting it. Putting it might result in displacement of the pecan pie filling, while spooning then spreading out the mix will assist to keep the layers more even.

Storing this Recipe.

IN THE FRIDGE: Loosely cover and shop in the fridge for approximately 1 week.

IN THE FREEZER: Wrap firmly in cling wrap then position cheesecake in a freezer bag or cover with aluminum foil. Location in the freezer and shop for approximately 2 months.

Print .Pecan Pie Cheesecake.Pecan Pie Cheesecake is ideal for any celebration. This cheesecake is abundant, velvety, nutty, and tasty.Course DessertCuisine AmericanKeyword Dessert.Preparation Time 30 minutesCook Time 1 hour 15 minutesChill Time 6 hoursTotal Time 7 hours 45 minutes.Servings 10.Calories 834kcal.IngredientsCrust2 cup graham cracker crumbs either shop purchased ot utilize a food mill to produce great crumbs from entire graham crackers ⅓ cup light brown sugar loaded ½ cup salted butter meltedPecan Pie Filling ⅓ cup salted butter2 eggs1 tsp vanilla extract1 ½ cup pecans chopped1 cup light corn syrup1 cup granulated sugarCheesecake2 8- oz bundle cream cheese softened1 cup granulated sugar ¼ tsp salt1 ½ tablespoon all-purpose flour1 tablespoon vanilla extract3 eggs ½ cup sour creamPecan Topping ¼ cup salted butter ⅓ cup light brown sugar ½ tsp vanilla extract¼ cup heavy cream1 cup roughtly sliced pecans. InstructionsCrustPreheat 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 till integrated. Press the crust into the ready springform pan, showing up the sides of the pan about halfway.Place the crust into the freezer to chill while the filling is being prepared.Pecan FillingIn a 2 quart pan, melt ⅓ cup butter over medium heat.Add eggs, vanilla, sliced pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes amount to. The mix will pertain to a boil.Once the mix concerns a boil, lower the heat to medium low and continue simmering up until the mix deepens to a golden brown and thickens. Stir continuously while the mix is preparing to guarantee it doesn’’ t stick or burn to the bottom or sides of the saucepan.Pour the pecan pie filling into the cooled crust and spread into an even layer.CheesecakeBeat together cream cheese and sugar up until completely combined and fluffy.TIP: Overbeating the cheesecake will include excessive air to the batter, causing it puffing throughout baking and after that breaking while cooling.Mix in salt and flour.By hand, carefully stir in vanilla extract and one egg at a time till completely combined.Mix in the sour cream and stir till smooth.Pour cheesecake mix uniformly over the pecan filling mixture.TIP: When you layer the cheesecake over the pecan pie layer, include it in spoonfuls around the leading rather of putting everything into the center and after that spreading it. This will assist keep it from displacing the pecan pie filling and will keep the 2 layers different and more even.Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Location the pan into a bigger pan and put water into the bigger pan till it turns up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.Place the water bath bundle into the oven and bake for 1 hour, till the cheesecake is simply a little jiggly.Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Break the door open for another 30 minutes while the oven and cheesecake cool.When cheesecake has actually cooled entirely, cover with plastic wrap and location in the fridge to chill for at least 4 hours.Remove cheesecake from the springform pan and prepare pecan topping.Pecan ToppingMelt together butter and brown sugar in a little pan over medium heat. Give a simmer and cook for 2 to 3 minutes longer. The mix will deepen in color.Remove from heat and stir in vanilla extract and whipping cream. Blend up until smooth.Stir in pecans and spoon topping over cheesecake.NutritionServing: 1piece|Calories: 834kcal|Carbohydrates: 103g|Protein: 9g|Fat: 46g|Hydrogenated Fat: 16g|Trans Fat: 1g|Cholesterol: 152mg|Salt: 450mg|Potassium: 272mg|Fiber: 3g|Sugar: 87g|Vitamin A: 982IU|Vitamin C: 1mg|Calcium: 125mg|Iron: 2mg.More Recipes. No-Bake Blueberry Cheesecake Pumpkin Cheesecake with Gingersnap Crust Chocolate Peanut Butter Lasagna

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