Pecan Pie Cheesecake Recipe (Bars or Cake!)
Pecan Pie Cheesecake Recipe (Bars or Cake!)
Gooey Caramel Pecan Pie meets tangy classic Cheesecake in this fabulous dessert mashup! Enjoy decadent Pecan Pie Cheesecake as handy bars, or make as a round centerpiece cake for your holiday parties.
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Incredibly Sinful Pumpkin pecan cheesecake
This cheesecake will make you wonder what took you so long to try this!!!
It is so delcious and smooth topped off with crisp, crunchy, candied pecans!!!
Pumpkin-Pecan Cheesecake
Makes: 12 servings Hands on time: 25 min. Total time: 11 hr 32 min including topping and pecans
2 c graham cracker crumbs
1/3 c finely chopped pecans
5 Tbsp butter, melted
3 Tbsp light brown sugar
4 (8 oz) pkgs cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1 ½ cups canned pumpkin
1 ½ Tbsp lemon juice
Praline topping Garnishes: coarsely chopped Pecan Pie-Glazed Pecans
Pumpkin-Pecan Cheesecake
1. Preheat oven to 325 degrees. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 ½ inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
3. Bake at 325 degrees for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping: immediately pour slowly over top of cheesecake, spreading to within ¼ inch of edge. Garnish if desired.
Praline Topping Makes: 1 1/3 cups Hands-on time: 15 min Total time: 20 min
1 c firmly packed brown sugar
1/3 c whipping cream
¼ c butter
1 c powdered sugar, sifted
1 tsp vanilla extract
Bring first 3 ingredients to a boil in a 1-qt saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.
Pecan Pie-Glazed Pecans
Stir together ¼ cup dark corn syrup and 2 Tbsp sugar. Add 2 cups pecan halves; stir until pecans are coated. Line a jelly roll pan with parchment paper; coat parchment paper with vegetable cooking spray. Spread pecans in a single layer in prepared pan. Bake at 350 degrees for 15 minutes or until glaze bubbles slowly and thickens, stirring every 3 minutes. Transfer pan to a wire rack. Spread pecans in a single layer, separating individual pecans; cool completely. Cooled pecans should be crisp; if not, bake 5 more minutes.
How to Make Pecan Pie Cheesecake | Recipe | Delish
Ever wanted to take your pecan pie to the next level? This mindblowingly delicious Pecan Pie Cheesecake is the one dessert you NEED on your Thanksgiving dinner table.
Get the full recipe here:
INGREDIENTS
FOR THE CHEESECAKE
Cooking spray, for pan
3 8-oz bars cream cheese, softened
1 c. brown sugar
3 large eggs
1/4 c. sour cream
2 tbsp. flour
1 tsp. pure vanilla extract
1/4 tsp. kosher salt
FOR THE CRUST
1 sleeve graham crackers, crushed
5 tbsp. melted butter
1/4 c. brown sugar
pinch of kosher salt
FOR THE PECAN PIE TOPPING
4 tbsp. butter
1/2 c. brown sugar
1/2 tsp. cinnamon
1/4 c. heavy cream
1 3/4 c. whole pecans
DIRECTIONS
1. Preheat oven to 325º and spray an 8” or 9 springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into pan.
3. Pour filling over crust. Wrap pan in aluminum foil and place on a baking sheet. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then refrigerate cheesecake until firm, at least 5 hours and up to overnight.
4. Make pecan pie topping: In a nonstick skillet over medium-low heat, melt butter and brown sugar until bubbly. Stir in cinnamon, heavy cream, and pecans until coated, then let cool.
5. Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.
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Pecan Pie Cheesecake | Step by Step Recipe | Can Can's Confections
THE VIDEO IS HERE! Pecan Pie Cheesecake is the customer favorite of Can Can's Confections and I'm sharing the recipe with you. It's actually adapted from a Tasty video I saw a long time ago. My version is much easier and easier. The recipe is below!
Find pan here under the COOKING tab: amazon.com/shop/conversationswithcandace
Crust:
2 packs graham crackers
1 stick butter
Cheesecake:
4 packs cream cheese
1 cup sugar
½ cup sour cream
2 teaspoons vanilla extract
4 eggs
Pecan Pie Topping:
1 cup dark brown sugar
¼ cup cornstarch
½ teaspoon salt
4 egg yolks
⅔ cup karo syrup
½ cup warm cream
4 tablespoons butter, cold
2 cups roasted pecans
~~~
For business inquiries: ConversationsWithCandace@gmail.com
Video Equipment: iPhone 8 Plus, MacBook Air
Program: iMovie
~~
Stay in touch!
Facebook: Conversations with Candace
Instagram: @Conversationswithcandace
Pecan Pie Cheesecake Recipe by Lounging with Lenny
Pecan pie cheesecake. To make this pecan pie cheesecake I was inspired by Tatyanas Everyday Food. This pecan pie cheesecake is very easy to make and incredibly delicious. I will show you how to make pecan pie cheesecake step by step, so follow this thanksgiving dessert recipe and enjoy.
Pecan Pie Cheesecake Ingredients:
Pecan Pie Cheesecake Crust:
10 graham crackers
1/2 cup pecans
1/3 cup melted butter
Pecan Pie Cheesecake Batter:
32 oz cream cheese
1 cup sour cream
2 tsp vanilla extract
1/2 cup maple syrup
1/2 cup brown sugar
2 tbsp flour
4 large eggs
1 cup diced pecans
1 inch cold water ( on the sheetpan)
Caramel sauce:
1 cup white sugar
1/4 cup cold water
1/4 cup butter
1/2 cup heavy cream
1/2 tsp salt
1 tsp vanilla extract
1 1/2 cup pecans
Bake cheesecake at 300F for 2 hours. After 2 hours shut off the heat, slightly open the oven and leave the cheesecake inside the oven to cool down for 2 more hours. After the cheesecake is cooled place it into the fridge overnight.
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For business inquiries: loungingwlenny@gmail.com
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Apple Crumb Pie:
Cornbread:
Peach Cobbler:
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Butter Pecan Cheesecake
✨✨Butter Pecan Cheesecake!!! ✨✨10 out of 10
Full recipes Below
Cheesecake Ingredients:
(4) Blocks of cream cheese
(4) oz of sour cream
(1 1/2) cup of white sugar
(1 ) brown sugar
(3) oz of vanilla extract
(4) eggs
(4) oz of sweet condensed milk
***Blend very well until you get a smooth, creamy consistency.
Crust:
I used a whole box of gram crackers.
You can also add shortbread cookies for extra flavor!
(2) sticks of melted butter
**Mix until the texture is soft
Add crust to the pan. I used an 11x9 pan.
I flatten the crust evenly and pour the cream cheese mixture on top. I had a little cream cheese mixture left (you don’t want to pour all the way to the top; you want to leave some room for baking
***Bake in the oven at 350 for about 40-43 mins
Butter Pecan Syrup:
1.5 stick of melted butter
(1)cup of brown sugar
A sprinkle of salt (I said a sprinkle)
(1.5) Cup of chopped pecans
I forgot to tell yall I added (20) Butterscotch baking chips to the syrup (You can find them at Walmart or any grocery store. They are shaped like chocolate chips but it’s butterscotch)
Mix that all together and allow it to get sticky. Pour it on top of the cheesecake. Allow this to refrigerate overnight before eating (You will thank me later)
Drizzle caramel the next day. Optional. Enjoy
Other ingredients
Baking oil spray
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