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.
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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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Praline Pie-it's out of this world good!
If you are looking for a quick, delicious, out of this world dessert, this Praline Pie recipe is for you.
PRALINE PIE
1-8 oz cream cheese-softened at room temperature
1 c powdered sugar
Mix well with mixer, add:
16 oz cool whip
1 t vanilla
Mix well and put in graham cracker crust or baked pie shell.
Chill thoroughly in refrigerator
Toast in oven: ¼ c coconut and ½ c pecans (watch closely)
Sprinkle on top of chilled pie.
When serving, drizzle pie with ice cream caramel topping
Cookbook Nanny Cooks From The Ozarks link:
Professional Baker Teaches You How To Make CHOCOLATE CREAM PIE!
Chocolate Cream Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes one 9-inch (23 cm) pie
Serves 8 to 10
Ingredients
Crust
1 ½ cups (270 g) chocolate cookie crumbs
¼ cup (60 g) unsalted butter, melted
Chocolate Cream
5 oz (150 g) semisweet chocolate, chopped
2 Tbsp (30 g) unsalted butter, cut into pieces
1 tsp (5 mL) vanilla extract
½ cup (100 g) granulated sugar
3 Tbsp (22 g) cornstarch
½ tsp (2.5 g) salt
1 1/4 cups (310 mL) 2% milk
1 ¼ cups (310 mL) 18% cream
6 large egg yolks
Topping
1 cup (250 mL) whipping cream
2 Tbsp (16 g) icing sugar, sifted
¼ tsp (1 mL) vanilla extract
Directions
1. For the crust, preheat the oven to 350 F (180 C). Stir the cookie crumbs and melted butter together until evenly combined and press this into a lightly greased 9-inch pie plate. Bake the crust for 10 minutes, then cool while preparing the filling.
2. For the filling, place the chocolate, butter and vanilla in a bowl with a strainer placed over it. Whisk the sugar, cornstarch and salt in a medium saucepot. Whisk in the milk and cream and then the egg yolks and then bring this up to a simmer on medium heat while whisking constantly, until the mixture just begins to bubble and is glossy and thick (once it starts to thicken, it happens quickly.) Pour this through the strainer over the chocolate and butter and whisk until the chocolate and butter have melted. Place a piece of plastic wrap directly on the surface of the filling, cool to room temperature and then chill for at least 4 hours to set.
3. Once chilled, stir the filling gently and spoon this into the pie shell, spread to level it.
4. For the topping, whip the cream to a soft peak and whip in the icing sugar and vanilla. Spread this over the chocolate cream and serve.
The crust and chocolate cream can be prepared a full day in advance, but the topping should be made within 4 hours of serving.
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Pumpkin Praline Pie Recipe || A Holiday Dessert Treat
Pumpkin Praline Pie Recipe || A Holiday Dessert Treat
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Learn how to make the best Pumpkin Praline Pie ever! All you need to do is put together a few basic ingredients and some canned pumpkin and pecans to make this holiday dessert treat. Nothing says The Holidays more than a warm, tasty pumpkin praline pie. You can also make your own pie crust to go with this delicious dessert! I put a link for one below, but by all means feel free to use the store bought variety for sake of time. I hope you enjoy this video and recipe as you start your Holiday journey today!
Ingredients:
Praline Mix...
1/3 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons butter
Mix together
Pie Crust Recipe:
Spread praline mix onto pie crust
Pie Ingredients...
1/2 cup brown sugar
3 eggs
1 cup canned pumpkin
1 1/2 cup heavy cream
1/4 cup apple juice
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
Aluminum foil keeps crust from darkening
Bake at 400 degrees Fahrenheit for 50 minutes
Topping Ingredients...
Separate 2 egg whites
Slowly mix 2 tablespoons sugar
Mix until stiff
Put topping onto pie
Bake 2 to 4 more minutes until topping is brown
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Pumpkin Praline Pie Recipe:
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Pecan Praline Cheesecake
This Pecan Praline Cheesecake is a pecan lover’s dream! The rich, creamy filling is full of brown sugar and toasted pecans and topped with a delicious, caramel-y pecan praline sauce! Every bite is pure heaven! Recipe:
Pecan Praline Pumpkin Pie | Sally's Baking Recipes
This freezer-friendly and make-ahead pecan praline pumpkin pie combines my tried-and-true flaky pie crust, smooth and spiced pumpkin pie filling, and a sweet/salty crunchy pecan topping. It’s salted pecan pie meets pumpkin pie— in the best way possible!
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