This dreamy Pecan Pie Cheesecake is the correct Thanksgiving treat. A combination of vintage pecan pie and creamy cheesecake makes a tasty twist of NULL regular treats!
Searching for a correct autumn dessert, Pecan might be a huge trick up your sleeve. If you combine them with the all the time decadent cheesecake, your Pecan Pie Cheesecake might turn out to be the top Thanksgiving treat.
Pecan Pie Cheesecake
Cheesecake back 🙂 Even though, after the „cheesecake queen episode“ (when my husband had a nice giggle on my account) I decided to no longer make a cheesecake within the close to future, fate had different ideas. Kristyn from the LilLuna blog, who was delighted with my cheesecakes, requested me to make my contributor publish this time a Thanksgiving model of this huge treat. And I had no choice. Even although I concept that would imply a couple of extra days of jokes for my husband, everything in my kitchen was equipped for a tasty autumn cheesecake.
Pecan Pie Cheesecake
Prep Time: 30 minutes Cook Time: 1 hour 5 minutes Category: Dessert Method: Oven Cuisine: American
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Description
This dreamy Pecan Pie Cheesecake is the correct Thanksgiving treat. A combination of vintage pecan pie and creamy cheesecake makes a tasty twist of NULL regular treats!
Ingredients
For the Crust:
1 and 3/4 cups vanilla wafer crumbs
1/4 cup brown sugar
1/3 cup unsalted butter-melted
Pecan Filling:
1 cup sugar
2/3 cup darkish corn syrup
1/3 cup unsalted butter- melted
2 big eggs-lightly beaten
1 and 1/2 cups pecans-chopped
1 teaspoon vanilla extract
For Cheesecake Filling:
24 ounce cream cheese-softened
1 and 1/4 cups pale brown sugar
2 tablespoons all-purpose flour
4 big eggs
2/3 cup heavy cream
1 teaspoon vanilla extract
Topping:
3.5 tablespoon unsalted butter-melted
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup heavy whipping cream
1 cup toasted pecans-chopped
Instructions
To make the Crust:
Line the backside of 9 inch springform pan with parchment paper and set aside.
Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the combination lightly into backside and midway up the part of 9 inch springform pan. Set within the fridge to agency the crust whereas making the filling.
To make the Pecan Filling:
In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and deliver to a boil over medium-high heat, stirring constantly. Reduce warmth and simmer stirring constantly till thickened, 5-7 minutes. Pour into willing crust and set aside.
Cheesecake Filing:
Preheat the oven to 350 stages F.
Beat the cream cheese till creamy, then upload brown sugar and flour and beat till fluffy.
Add eggs, one at a time, beating simply till blended after every addition. Do no longer overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake combination over pecan filling.
Place springform pan on a cookie sheet, positioned it within the oven and scale back the warmth to 325 F Bake the cake for 60-70 minutes (until toothpick inserted within the heart comes out virtually clean). Turn off the oven and depart cheesecake in with oven door closed for 1 hour.
Run a knife round edges of cheesecake but don’t take out of the pan till fully cooled.
To make the topping:
In a small saucepan combine butter and brown sugar. Cook for 3-5 min or till very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
Release the aspects of springform pan and spoon the topping over cooled cheesecake.
Store the cake within the fridge.
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