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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How to Make Butter Pecan Cheesecake | Dessert Recipes | Allrecipes.com
As if cheesecake wasn’t tempting enough, now it gets a nutty crunch! Decorate with a few whole pecans and offer a dreamy slice to every cheesecake lover near you! Get the recipe for Butter Pecan Cheesecake at:
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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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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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Savory Southern Butter Pecan Cheesecake | Grandbaby Cakes
#butterpecancheesecake #christmasrecipes #southerndesserts
Take a taste of the best of both worlds with this Butter Pecan Cheesecake! Crisp graham cracker crust, salted brown sugar cheesecake filling and buttery pecan pie topping come together to create a unique, flavorful Thanksgiving dessert!
????FIND THE FULL RECIPE HERE:
Welcome to cheesecake heaven!:
????Sweet Potato Cheesecake |
????Banana Pudding Cheesecake |
????Caramel Apple Cheesecake |
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Jocelyn Delk Adams of Grandbaby Cakes will show you how simple it is to make this generational baking recipe that was passed down from her grandmother. It is quite popular on her blog and a true classic that everyone will enjoy!
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Homemade No-Bake Buttered Pecan Cheesecake
Buttered pecan cheesecake (no bake)
INGREDIENTS:
FOR THE PECANS:
2 cups pecan halves (for garnish)
2 cups chopped pecans (for filling)
2 tablespoons unsalted butter
3 tablespoons granulated sugar
1/4 teaspoon salt
FOR THE FILLING:
16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 teaspoons vanilla extract
1 cup heavy cream
FOR THE CRUST (If using):
1 cup pecans
1 tablespoon melted butter
1 tablespoon sugar
TO MAKE THE CRUST:
Using a food processor, crush the pecans into fine crumbs. Add melted butter and sugar. (Or you can buy store bought pecan crust if available.)
*If using a pre-made pie crust, skip the following steps.
Press the crust mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom or a springform pan.
Bake for 5-10 minutes on 350 degrees, or until the crust is lightly browned. Set aside to cool. Bake if you want toasty flavored pecans.
TO MAKE THE BUTTERED PECANS:
Melt 2 tablespoons of butter in a microwave safe bowl. Add the pecans, sugar, and salt. Cover and shake vigorously until the pecans are coated.
*Once coated, put into a baking sheet with foil or parchment paper, toast for about 10 minutes. Set to cool (optional)
If desired, set aside some of the pecans for garnish. (I used about 20-25 pecan halves) Once cooled, roughly chop the remaining pecans.
TO MAKE THE FILLING:
Using an electric mixer on medium speed, beat the cream cheese, sugar, brown sugar, and vanilla until thoroughly combined and smooth.
In a separate bowl, use an electric mixer with a whisk attachment to whip the cream until soft peaks form.
Fold the whipped cream into the cream cheese mixture until fully incorporated.
Stir in the chopped pecans.
Spread the filling evenly in the cooled crust. Garnish as desired. Refrigerate at least 4 hours before serving.