Pecan Pie Cheesecake
Pecan pie cheesecake is a genius combination of two favorite desserts. With this delicious recipe, you get all of the crunchy flavors of a classic pecan pie, paired with the creaminess of a traditional cheesecake. This is one dessert you don’t want to miss. It’s the perfect crowd-pleaser to make for the holidays!
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INGREDIENTS
Crust
2 cups graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers
1/3 cup light brown sugar packed
1/2 cup salted butter melted
Pecan Pie Filling
1/3 cup salted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cup pecans chopped
1 cup light corn syrup
1 cup granulated sugar
Cheesecake
2 8-oz package cream cheese softened
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
1 tablespoon vanilla extract
3 eggs
1/2 cup sour cream
Pecan Topping
1/4 cup salted butter
1/3 cup light brown sugar
1/2 tsp vanilla extract
1/4 cup heavy cream
1 cup pecans roughly chopped
INSTRUCTIONS
Crust
Preheat the oven to 325°F.
Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
Place the crust into the freezer to chill while the filling is being prepared.
Pecan Filling
In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Pour the pecan pie filling into the chilled crust and spread into an even layer.
Cheesecake
Beat together cream cheese and sugar until fully mixed and fluffy.
TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined.
Mix in the sour cream and stir until smooth.
Pour cheesecake mixture evenly over the pecan filling mixture.
TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.
Pecan Topping
Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and spoon topping over cheesecake.
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Rhubarb Cheesecake
Take advantage of early spring produce with this light and vibrant No-Bake Cheesecake with Poached Rhubarb. Susan (IG: @rhubandcod) tells us how to make this decadent dessert that features a crisp graham cracker crust filled with a rich and airy cream cheese center topped with rhubarb poached in vanilla bean syrup and crushed lightly salted pistachios. From crust to creamy filling the bulk of this rhubarb-topped cheesecake is made with ZWILLING ENFINIGY Power Blender.
If rhubarb isn’t your thing, try topping your cheesecake with berries, chocolate ganache, or a zingy lemon curd.
Recipe:
35g graham crackers, broken into smaller pieces
⅓ cup brown sugar
½ tsp salt
½ cup unsalted butter, melted
1 cup heavy cream
3 (227g) blocks of cream cheese, softened
½ cup sugar
¼ cup sour cream, room temperature
2 tbsp powdered sugar, sifted
1 tsp vanilla extract
1 lemon, juiced
200g rhubarb, cut into batons
1 cup water
⅔ cup sugar
½ tsp vanilla bean paste
¼ cup lightly salted pistachios
Place the crackers, sugar, and salt in a blender. Blitz to a fine crumb.
Set the blender to low and stream in the butter. Transfer to a springform pan. Press evenly into the base and up the sides. Chill.
Pour the cream into a bowl and, using a hand mixer, whisk on high until stiff peaks form.
Place the cream cheese, sugar, sour cream, powdered sugar, and vanilla extract in a blender. Set to low and stream in the lemon juice. Blitz until very smooth.
Transfer the filling to a bowl and fold in the cream. Pour the filling into the crust and smooth the top. Chill overnight.
The next day, pour the water, sugar, and vanilla bean paste into a skillet. Bring to a simmer and add the rhubarb. Simmer for 5 minutes before taking off the heat. Cover and let cool to room temperature.
Crush the pistachios in a mortar and pestle.
Top the cheesecake with the rhubarb and sprinkle with the crushed pistachios.
#Zwilling #Zwillingenfinigy #cheesecake #nobakecheesecake #nobakedesserts #rhubarb #shortsviral #youtubeshorts
No Bake Strawberry Rhubarb Cheesecake Recipe
Strawberry Rhubarb Cheesecake is perfect cake for late summer when rhubarbs and strawberries are in season. This cake balances between the tartness of the rhubarb and the sweetness of the strawberries. Delicious and light cake for those late summer days. I hope you enjoy this recipe!
Recipe
cake ring 16 cm x 7 cm
Ingredients
Cookie Crust
100 g digestive cookies
50 g butter
Rhubarb compote
150 g rhubarb
50 g sugar
1 tbsp water
Rhubarb cream cheese filling
100 g cream cheese
125 g quark
1 dl rhubarb compote
1,5 tbsp (15 g) sugar
2 gelatin sheets + 2 tbsp water
100 g cream
Strawberry cream cheese filling
100 g cream cheese
125 g quark
50 g sugar
1,5 dl strawberries
2 gelatin sheets + 2 tbsp water
100 g cream
Strawberry rhubarb juice jelly
100 g strawberries
100 g rhubarb
100 g sugar
200 g Water
2 gelatin sheets + water
Decoration
white chocolate
strawberries
White chocolate covered cashew nuts
Instructions
1. Make the rhubarb compote. Wash and cut the rhubarb and put in a pot with sugar and water. Bring to a boil. Mix until rhubarbs are softened. Let it cool.
2. Make the crust. Crush the digestive cookies in a bag using a rolling pin or crush them in a food processor. Pour cookies into a small bowl and stir in melted butter. Put a baking sheet under the cake ring and cover the sides with a cake collar. Press the mixture firmly into the bottom. But in to the fridge.
3. Make the rhubarb filling. Soak sheets of gelatin in cold water around 5 minutes. Beat the cream cheese, quark and sugar together until well combined and smooth. Add in rhubarb compote and mix in well. Lift gelatin sheets from the cold water and squeeze quently to remove excess water. Put in a heatproof bowl with water and microwave it around 10 to 20 seconds (do not let it boil). Put the dissolved gelatin to the cream cheese mixture. Add in loosely whipped cream and mix until combined. Pour the filling over the crust and spread into an even layer. Refrigerate for 50 minutes.
4. Make the strawberry filling. Add the strawberries to a food processor and puree until smooth. Soak sheets of gelatin in cold water around 5 minutes. Beat the cream cheese, quark and sugar together until combined and smooth. Add in strawberry puree and mix in well. Lift gelatin sheets from the cold water and squeeze gently to remove excess water. Put in a heatproof bowl with water and microwave it around 10 to 20 seconds. Put the dissolved gelatin to the cream cheese mixture. Add in loosely whipped cream and mix until combined. Pour the filling over the rhubarb filling. Refrigerate for 4 hours or overnight.
5. Make the strawberry rhubarb juice jelly. Wash the rhubarb and cut in to pieces. Bring water to a boil. Add rhubarb and strawberries and let simmer until soft. Stir in the sugar and turn off the heat. Once cool pour juice through a strainer. Soak sheets of gelatin in cold water around 5 minutes. Put in a heatproof bowl with 2 tbsp of juice and microwave it around 10 to 20 seconds. Pour the gelatin to the rest of the juice. Pour jelly over the cheese cake. Refrigerate for 30-60 minutes.
6. Remove the cake ring and decorate the cake.
Background music: Sweet Dreams by Michele Nobler
How to Make Rhubarb Cream Pie : Pie Making
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Making rhubarb cream pie requires you to use about four cups of chopped rhubarb. Make rhubarb cream pie with help from a culinary professional in this free video clip.
Expert: Adrienne Blumthal
Contact: PieBox.com
Bio: Adrienne Blumthal is a pastry chef who lives in Chicago's Wicker Park neighborhood.
Filmmaker: Valdas Sinkevicius
Series Description: Pie making is dangerous, as once you find out how easy they are to prepare you'll be making them all the time. Get tips on pie making with help from a culinary professional in this free video series.
Rhubarb Strawberry Cheesecake Recipe
The recipe for my Rhubarb Strawberry Cheesecake is available here
Hi lovelies, as promised today I am sharing with you a delicious melt in your mouth creamy cheesecake recipe using my homemade Rhubarb and Strawberry Jam that I shared last week. The idea for this cheesecake was really spontaneous, I thought of it while filming the intro and outro for the jam tutorial and I am so glad I did. This Rhubarb Strawberry Cheesecake is so delicious it has made everyone in our family fall in love with it :) I hope you are also going to give it a go. Happy Baking Lovelies!
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#inthekitchenwithelisa #strawberrycheesecake #cheesecakerecipe
How to Make Award-Winning Peaches and Cream Pie | Pie Recipes | Allrecipes.com
Get the recipe for Award-Winning Peaches and Cream Pie at:
Have yourself a peachy good time with this popular peach dessert. Upon a crust of flour, vanilla pudding mix, butter, egg and milk, pour a creamy smooth mixture of canned peaches, sugar and cream cheese, then top with cinnamon sugar and bake! Serve big tempting slabs completely chilled for total enjoyment.
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