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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Homemade Carmel sauce for a pecan dump cake!
I had a hard time finding caramel sauce in the store so I thought well, I'll just make my own and I thought I would show y'all how!
Ingredients
1 14 oz can sweetened condensed milk
1 cup light or dark brown sugar
2 Tablespoons unsalted butter
1 teaspoon salt
1 teaspoon pure vanilla extract
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JB's Journal - The Eilenberger bakery
The holiday season is on for one bakery in East Texas. If you are hoping to have one of their famous cakes it’s time to place your order now as J.B. Smith explains in this J.B.’s Journal.
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The bakery produces thousands of cakes during the holiday season and ship between 5,000 and 7,000 cakes a day in the weeks before Christmas.