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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Pecan Pie Cheesecake | Step by Step Recipe | Can Can's Confections
THE VIDEO IS HERE! Pecan Pie Cheesecake is the customer favorite of Can Can's Confections and I'm sharing the recipe with you. It's actually adapted from a Tasty video I saw a long time ago. My version is much easier and easier. The recipe is below!
Find pan here under the COOKING tab: amazon.com/shop/conversationswithcandace
Crust:
2 packs graham crackers
1 stick butter
Cheesecake:
4 packs cream cheese
1 cup sugar
½ cup sour cream
2 teaspoons vanilla extract
4 eggs
Pecan Pie Topping:
1 cup dark brown sugar
¼ cup cornstarch
½ teaspoon salt
4 egg yolks
⅔ cup karo syrup
½ cup warm cream
4 tablespoons butter, cold
2 cups roasted pecans
~~~
For business inquiries: ConversationsWithCandace@gmail.com
Video Equipment: iPhone 8 Plus, MacBook Air
Program: iMovie
~~
Stay in touch!
Facebook: Conversations with Candace
Instagram: @Conversationswithcandace
Brown Butter Pecan Cheesecake
If you love the taste of Butter Pecan Cake or Ice cream, you will absolutely love the creamy smooth flavor of a Brown Butter Cheesecake! This cheesecake is velvety smooth and melts in your mouth. It is all accented by the buttery crunch of toasted pecans and as a finishing touch topped with brown butter whipped cream.
Ingredients:
Toasted Butter Pecans:
o ¼ cup pecans
o 1 ½ tablespoon brown sugar
o 1 teaspoon honey
o 2 tablespoons unsalted butter
Graham Cracker -Pecan Crust
o 14 graham crackers
o ¾ cup pecans
o ¾ cup melted butter
o 1 tablespoon granulated sugar
Cheesecake Filling
o 32 oz cream cheese (at room temperature)
o 4 whole eggs
o ½ cup sour cream
o ¾ cups brown sugar
o ¼ cup granulated sugar
o 2 ½ tablespoon flour
o 1 tablespoon vanilla extract
o 4 tablespoons unsalted butter (for brown butter)
Instructions
1. Preheat oven to 350 degrees.
2. To roast pecans, combine pecans, melted butter, honey and brown sugar in a bowl. Add pecans and toss to completely coated. Spread pecans evenly across a baking sheet. Roast in oven for 8 minutes.
3. To make brown butter, place butter in a medium saucepan over medium heat. Stir as butter melts and cook until the butter becomes golden brown. Remove butter from heat and allow to cool to room temp.
4. For crust place graham crackers into a food processor, pulse until cookies form a loose crumb. Next add pecans and repeat. Pour in melted butter and pulse until it all comes together. Add mixture to a 9 inch springform pan lined with parchment paper. Using the bottom of a drinking glass, press the crumbs into the pan. Bake in a 350-degree oven, for 8 minutes.
5. Lower oven to 300 degrees. In a large mixing bowl beat cream cheese, until smooth. Scrape down the sides of the bowl and add sour cream. Next add brown sugar, granulated sugar and flour, whip until smooth. add in eggs and beat until well combined. Finish with brown butter and vanilla extract the fold in toasted pecans.
6. Pour batter into your graham cracker-pecan crust. Lightly wiggle to allow batter to smooth out. Bake in a 350 degrees oven for 60-70 minutes. Bake until cake is firm to the touch and the middle no longer jiggles. When cake is done, allow to cool on a rack for 1 hour. After an hour remove otter pan rim, and place cake in the refrigerator for 12 hours or overnight. (Overnight is recommended)
Brown Butter Cream Cheese
1.Using a mixer whip cream cheese until smooth. Cream brown butter (refer to instructions #3) with whipped cream cheese until smooth. Pour in heavy cream and confectioners’ sugar and whip on high until it forms stiff peaks. Use brown butter whip cream to garnish cheesecake with remaining toasted pecans.