Pecan Pie Cheesecake | How To Make Pecan Pie Cheesecake | Dessert Recipe | Ep. 506 ????
Hello my Friends, welcome to my Southern Kitchen; hope all of y’all are doing well, staying safe, and healthy!
Today marks 6 years since I’ve been on YouTube, it’s been one amazing ride! Thank you my Friends for joining me on this amazing journey since the beginning and enjoying my Southern dishes and hospitality, looking forward to sharing more with all of y’all in the coming years!
Are you a fan or Pecan Pie and Cheesecake? We are going to combine them together and turn into one fantastic dessert, Pecan Pie Cheesecake! Decedent, buttery, creamy, and full of flavor baked in a flaky pie crust! Everyone will love and enjoy this!
Ellen’s Homemade Pie Crust recipe:
Ellen’s Homemade Whipped Cream recipe:
Ellen’s Cheesecake recipes playlist:
Ellen’s Pie recipes playlist:
Cheesecake Filling
1 (8 oz) package cream cheese or tub cream cheese spread, softened
1 extra large or jumbo egg, room temperature
1/3 cup white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Syrup Filling
1/4 cup white sugar
3 extra large or jumbo eggs, room temperature
1 teaspoon pure vanilla extract
1 cup butter pecan syrup
2 cups pecan halves or 1 1/4 cups chopped pecans
1 (9-inch) unbaked deep dish pie shell
Preheat Oven to 350 Degrees
For the syrup filling: In a medium bowl, add the sugar, eggs, vanilla extract, and syrup; whisk until well incorporated and set aside.
For the cheesecake filling: In a large bowl with hand mixer, add the cream cheese (or cream cheese spread), egg, sugar, salt, and vanilla extract; cream on medium speed until well combined.
Pour the cheesecake filling into the pie shell, then add the pecans on top, then pour the syrup filling on top of the pecans. Bake for 45 minutes until the crust is golden brown and the filling sets. Remove the cheesecake from the oven and cool completely on a wire rack. Then place it in the refrigerator to chill for 2 hours. Cut into desired slices, serve with whipped cream (if desired) and enjoy!
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Bourbon Pecan Pie Recipe
Hey y’all!! This is a short video for a beautiful Bourbon Pecan Pie. It’s so good!! I’m making one for our Thanksgiving dinner, so I thought I would show you how I make it! Enjoy!!
I hope you enjoyed the video. If you did, please give me a thumbs up and subscribe! I really appreciate everyone’s support!
Below is the recipe. But if you would like a formatted recipe with a photo to print for your own recipe collection, please visit my Etsy shop below. It’s only $1.50, fast and easy to do, and it helps me to buy more ingredients to make more videos.
BOURBON PECAN PIE
Crust (single crust):
1-¼ cups of flour, divided
½ teaspoon of salt
1 Tablespoon sugar
1 stick of cold butter
4-5 Tablespoons of ice water
Whisk 1 cup of flour, salt and sugar in a bowl. Cut butter into small pieces and add to flour mixture. Using a pastry cutter, cut butter into flour until butter pieces are about the size of peas. Add the ¼ cup of flour and cut again until combined. Add 2 T of ice water and stir with a spatula. Add another 2 T of ice water and stir again. Add one more T of ice water if it needs it. When dough comes together, shape into a disc, cover with plastic wrap and let it rest in the refrigerator for 30 minutes to one hour.
Filling:
¾ cup of sugar
1-½ cups of dark Karo syrup
½ teaspoon of salt
2 Tablespoons of flour
3 eggs
1-½ teaspoons of vanilla
3 Tablespoons of bourbon (I used Maker’s Mark)
1-½ Tablespoons of melted butter
1-½ cups of chopped pecans
About 1 cup of pecan halves (enough to go around the pie edge)
Preheat oven to 350℉.
While the pie crust is resting, mix up the filling. In a large bowl, add sugar, dark Karo, salt, flour and eggs. Whisk until all lumps are gone. Stir in vanilla, bourbon, melted butter and chopped pecans.
Roll crust out to about 2 inches bigger than the pie plate. Place dough in center of pie plate. Make sure dough touches on all sides and bottom of the plate. Use a knife to cut the excess dough off of the edges. With a fork, press the edges, making a design all the way around.
Pour in the filling. Arrange pecan halves around the edges of the pie as shown in the video.
Bake at 350℉ for about 45 minutes, or until the center is almost set. Check the pie at about 25 minutes to make sure the top pecans and crust aren’t burning. If they’re getting dark, cover them with foil, leaving the center of the pie open.
Don’t worry! The top will puff up, but will level out after cooling and the pecans will look beautiful.
Don’t forget to take a picture!
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The World Famous Collin Street Bakery (#835)
Welcome to the World Famous Collin Street Bakery in Corsicana, Texas! This bakery is famous for their Fruitcakes! Greg worked here for a short time way back in the 1980's, but he never tried a fruitcake. Today, he will try one for the first time... Will he like it? The Collin Street Bakery ships thousands if not millions of these fruitcakes all over the world each year. For many of their fans Christmas wouldn't be the same without one of their famous Cakes. Join us as we tour the bakery and Greg explains why he never tried one of their fruitcakes before. It is a funny story...
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Classic Texas Pecan Pie
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My Mom's Easy Pecan Kisses|#holidaycollab2020| Two Family Homestead Holiday Collaboration
My Mom's Easy Pecan Kisses| Two Family Homestead Holiday Collaboration
This is from my mom's kitchen! I think you are really going to love this one!
All you need is
Pecan halves (or 1/2 cup chopped)
2 egg whites
1/2 cup sugar
1/2 tsp. vanilla
1/4 tsp. salt
Beat egg whites until stiff. Beat in sugar, a little at a time. Fold in vanilla, salt, and nuts. Drop by spoonfuls on parchment paper. Or dip halves in egg whites.
Bake at 275 for 60 minutes.
I substituted 3/4 cup brown sugar for 1/2 cup white sugar.
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Easy Pecan Brownie Recipe| Holiday Baking (Holiday recipes)
Holidays won't be complete until you try this decadent Holiday Brownies recipe. So delicious and perfect for sharing.
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Ingredients/ Method
3/4 cup all purpose flour
1/2 cup brown sugar ( if preparing frosting or glaze) otherwise 1 cup sugar
2 tsp Baking powder
1/3 cup Cocoa
1/2 cup vegetable oil
1/2 cup yogurt - plain homemade (or greek yogurt)
1/2 cup chopped pecans
For glaze
3-4 tbsp milk
2 tbsp butter
1 cup icing sugar
Leftover halloween chocolate
Method: Preheat oven to 350 F. Mix dry ingredients. Mix wet ingredients. Combine the two. Pour batter in a baking pan lined with parchment paper. Cook for 30 mins or until done. Cover the pan with aluminium foil with holes in it to prevent cracking and drying of your cake. Once done, take it out.
Prepare glaze by melting butter, milk, leftover halloween chocolate and sugar in a saucepan.
Pour the glaze while still warm on the cake. Let cool and then cut into bite size pieces and enjoy with a glass of milk.
More holiday recipes:
Maple Pecan Tarts:
Super awesome Cream Cheese Cookies:
Amazing Cream Cheese Truffles:
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