I don't think I will make this again. Happy Thanksgiving! Pour mixture onto cooled Crust. In fact, both Patrick and I could not stop eating this cheesecake – we kept sneaking – or more like unabashedly gobbling – forkfuls from the refrigerator until it was gone. Sorry about that Jack, it should be working now. Freeze until firm. Cover with pecan pie filling. PECAN TOPPING: Add butter, brown sugar, corn syrup, water, and salt to a medium saucepan and heat over medium heat, stirring until butter melts. Top with Pecan Topping and refrigerate for at least 60 minutes. Wipe knife clean after each cut."],"recipeCategory":"Dessert","recipeCuisine":"American"}. Remove cheesecake to a wire rack and gently run a hot knife along the edges of the cheesecake (to prevent cracking). ), vanilla and cinnamon followed by pecans (it will be on the thin side but will thicken as it cools). We are going to cover our Pecan Pie Cheesecake with glorious pecan caramel so don’t stress too much about cracks. Add the sour cream, vanilla, cinnamon, cloves and nutmeg and beat until blended. It is jaw-dropping (so you can keep shoveling more into your face) delicious. You can add the Pecan Topping once the cheesecake has cooled and you are ready to refrigerate it OR as little as 60 minutes before serving. Cover loosely with aluminum foil and keep in the refrigerator for up to one week. Let cool for 5 minutes then pour over cheesecake and smooth to cover the top of cheesecake. ), vanilla and cinnamon followed by pecans (it will be on the thin side but will thicken as it cools). I love cheesecake and I love pecan pie. And I’m not sorry about it. Do not over mix. Cool cheesecake completely and refrigerate for at least 8 hours. Find the best Pie Bakeries near you on Yelp - see all Pie Bakeries open now. Before following, please give yourself a name for others to see. Thank you again Jen for another amazing, easy to make, staple ingredients recipe. Pour cheesecake filling into the springform pan over the pecan filling and spread into an even layer. Pumpkin Pecan Cheesecake. I recommend chilling your Pecan Pie Cheesecake for at least 24 hours before serving. Hi Heather, click the “jump to recipe” button at the top of the page and it will take you right to the recipe. I’ve just baked this cheesecake for Christmas lunch tomorrow and I’m thinking I might do the pecan topping in the morning *fingers crossed it comes out good* I actually don’t have Corn syrup as I’m from South Africa and we don’t get that here. This way, by the time my cheesecake is cool enough to refrigerate, my pecan topping has also cooled down to room temperature. This ensures even baking throughout and lessens the likelihood of the Pecan Pie Cheesecake cracking. Beat first four ingredients until smooth. Pecan Pie Cheesecake Ingredients. Could I snag your PECAN PIE CHEESECAKE recipe? Spread cream cheese mixture into unbaked pie shell. Please wait a few seconds and try again. Add cheesecake to water bath and bake at 325 degrees F for 70-80 minutes OR until edges are firm and the center 2-3 of the cheesecake is still wobbly but NOT runny. I know cheesecake is best when it is very cold, but wondering I the typing is better at room temperature, so I wasn’t sure. Bake for 40 to 45 minutes until cheesecake is set. My family couldn’t get enough – “best cheesecake I’ve ever had” and “I’d pay good money for that” Jen – your recipes are always so thoroughly written and well-tested making them basically no fail- Thanks for making us star bakers and cooks in the kitchen! I’m thinking it would be plenty, but the serving size of 4 by the list of ingredients has me a bit nervous and 2) is it ok to make this dessert the day before? Bake at 325 degrees F for 10 minutes. It’s … If you could tell me that will be super awesome of you. I’ve become obsessed with the Crock Pot Dulce de leche I made recently so I drizzled that on top. Bake at 325 degrees F for 10 minutes. Is there a risk of the caramel crystallising if I don’t have it? Drop pan on counter a few times to get rid of any air bubbles. Remove from the freezer then wrap cheesecake in plastic wrap followed by heavy duty aluminum foil and finally in a large heavy duty freezer bag. Add butter, brown sugar, corn syrup, water, and salt to a medium saucepan and heat over medium heat, stirring until butter melts. ","WATER BATH: Fill a roasting pan with 1 1\/4 inches water to create a water. Enjoy! 2. After you add the eggs, take care not to overbeat to prevent cracking and a smooth texture. This post may contain affiliate links. If you love pecan pie, you HAVE to try Pecan Pie Cheesecake! Still, there are some easy steps you can take to ensure a beautifully crack- free Pecan Pie Cheesecake. Reduce oven temperature to 325 degrees F and bake for 60-70 minutes, until the center of the cheesecake … This Pecan Pie Cheesecake combines two favorite desserts – cheesecake + pecan pie all nestled in a graham cracker pecan crust to create one deliciously decadent dessert that everyone will be OBSESSED with. If the cream didn’t bubble then it likely wasn’t hot enough – sorry! Thanks Ranjini, I’m so pleased you loved the cake! https://www.copymethat.com/r/InXIDNG/pecan-pie-cheesecake/. Yes, that is exactly right, for a 9×13, I would half the cheesecake and leave the rest. BAKE: Add cheesecake to water bath and bake at 325 degrees F for 70-80 minutes or until edges are firm and the center 2-3 of the cheesecake is still wobbly. Two favorites are the Brownie Bottom Raspberry Cheesecake and the perfect for spring, Blueberry Lemon Cheesecake. Add sugar and beat 5 additional minutes. Thanks for another incredible recipe. Your email address will not be published. cream cheese, ¼ c. sugar, and one more egg-- see directions in blog post.) Absolute Deliciousness!! To the bowl of your mixer add all the pecan pie ingredients except the pecans and mix until well … Cool completely on a wire rack. This cheesecake, like the name suggests is essentially a cheesecake on top of a pecan pie. 1 3/4 cup of pecan halves, toasted. I thought about bringing the cheesecake leftovers to friends like I usually do – and cheesecake does keep extremely well – but the siren calls of one of the best cheesecakes EVER prevailed. GREASE PAN: Line bottom of a 9" spring form pan with parchment paper and lightly grease the inside of your entire pan with nonstick cooking spray. Enjoy! Let cool for 5 minutes then pour over cheesecake and smooth to cover the top of cheesecake. CHEESECAKE FILLING. Just make sure the Pecan Topping has 60 minutes to set in the refrigerator. I’ve included detailed instructions on how to make a cheesecake so even if you’ve never made cheesecake before, it will be a runaway success and the hit of your holidays! Finally made this cheesecake for Thanksgiving and it was beyond delicious! Yeah me!!! Add the eggs, then the egg yolks, 1 at a time, beating as little as possible, just until combined after each addition. Do you keep the cheesecake in the fridge right up until serving? Wipe knife clean after each cut. Bake at 325 degrees F for 10 minutes. Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a knot. Thanks in advance and I look forward to trying this as all of your recipes that I’ve tried turn out great. Yes, the two of us ate the entire Pecan Pie Cheesecake. The Pecan Pie Cheesecake will continue to cook and firm up while it cools. No modifications to anything else. (The parchment will allow you to transfer your cheesecake later. I’m thrilled this Pecan Pie Cheesecake was such a huge hit and the “best cheesecake!” Thank you for making my recipes and for taking the time to comment! (I like to use the bottom of a measuring cup to press down.) It’s the perfect holiday dish to bring to a friendsgiving or family potluck. CRUST: Prepare crust according to recipe instructions. Which brings me to this, my favourite layer of these pecan cheesecake squares: the pecan pie topping. Then gently spoon the pecan layer in dollops all around the top rather than pour it onto the cheesecake layer, which would cause the pecan pie filling to sink straight to the bottom. The topping would also taste wonderful over vanilla ice cream. Place the crust in the oven (be careful not to tear the foil). You get the creamy, velvety, rich texture of cheesecake plus the sweet, crunchy, gooey, caramel pecan topping for the perfect flavor and texture combination in every bite. This new Thanksgiving favorite starts with a brown sugar Pecan Graham Cracker Crust that is super simple made in your food processor. Cool completely on a wire rack. Remove from heat and stir in heavy cream (careful, it will bubble a lot!) ","CHEESECAKE FILLING: Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes (no less!). Please read my disclosure policy. Add sugar and butter and continue to process until finely ground and completely combined. Can you clarify a point in the instructions? Hi Heather, yes, you keep the cheesecake in the refrigerator up until serving. Great question, I will add that right now! Tips and Tricks for Making Pecan Pie Cheesecake. The caramel sauce is made with butter, sugar, heavy cream, vanilla, cinnamon and a splash of corn that simmers on the stove to thicken then we stir in loads of pecans. Cover the cheesecake with foil and chill in the refrigerator overnight but best if 24 hours. )","CRUST: Prepare crust according to recipe instructions. I am having problems with my recipe card serving size showing up correctly, so 4 servings isn’t accurate – this cheesecake will definitely comfortably feed 8. Just make sure the Pecan Topping has 60 minutes to set in the refrigerator. Find the best Pie Places near you on Yelp - see all Pie Places open now. You say: Once butter melts, bring to gentle boil over medium heat for 3 minutes, stirring constantly (set timer – you don’t want to overcook or it will harden on the cheesecake). Let cool for 5 minutes then pour over cheesecake and smooth to cover the top of cheesecake. Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a knot. Pecan Pie Cheesecake | The crust to this Cheesecake is vanilla wafers, followed by a layer of pecan pie filling with a creamy cheesecake and if that isn’t enough a can of dulce de leche topped with candied pecans. Enjoy! Looks really good. I’m Jen … read more. Yum! The pecans naturally toast as the cheesecake bakes for even more pecan goodness. and I am loving the idea of the topping over ice cream – mmmm! This is the time to get your cheesecake light and fluffy because you don’t want to overmix after we add the rest of the ingredients. A perfect blending of the two. https://tasty.co/recipe/kentucky-derby-pecan-pie-cheesecake Drop pan on counter a few times to get rid of any air bubbles. Cheesecake freezes very well but you will want to freeze the cheesecake WITHOUT the topping. Pecan Pie Cheesecake can be frozen for 2-3 months. ©Carlsbad Cravings by CarlsbadCravings.com, {"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Pecan Pie Cheesecake","author":{"@type":"Person","name":"Jen"},"datePublished":"2018-11-14 21:07:44","image":"https:\/\/carlsbadcravings.com\/wp-content\/uploads\/2018\/11\/pecan-pie-cheesecake-33.jpg","description":"This Pecan Pie Cheesecake combines two favorite desserts \u2013 cheesecake + pecan pie all nestled in a graham cracker pecan crust to create one deliciously decadent dessert that everyone will be OBSESSED with.\u00a0 It is also made 100% ahead of time for a stress-free dessert! Best cheesecake ever!! Hi Debbie, usually either way would be fine, but for this cheesecake I prefer to leave the springform pan on so the pecan topping doesn’t go over the sides. You can add the Pecan Topping once the cheesecake has cooled and you are ready to refrigerate it OR as little as 60 minutes before serving. Your email address will not be published. *, Cystic fibrosis survivor, lung & kidney transplant recipient, LOVER of life and FOOD! Ahhhmazing! Some of the sugar liquid sunk to the bottom of the pie and made its own weird sweet, soft layer over the crust bottom. Explore other popular food spots near you from over 7 million businesses with over 142 million reviews and opinions from Yelpers. ","WATERPROOFING STEP 1: Place 2 large 18\" x 18\" pieces of aluminum foil on a flat surface underneath the pan in the form of a \u201c+.\u201d Gently fold (to make sure you don't create any holes) up the sides of the foil around the pan. I’ve included detailed instructions on how to make a cheesecake so even if you've never made cheesecake before, it will be a runaway success and the hit of your holidays! Yes! Add the eggs, then the egg yolks, 1 at a time, beating as little as possible, just until combined after each addition. I love trying out new recipes, and this Pecan Pie Cheesecake definitely did not disappoint. To make squares instead, would you just half the cheesecake recipe but keep the rest the same? This outrageously good Pecan Pie Cheesecake has a crust made from vanilla wafer crumbs, a nutty and sweet pecan pie layer topped off with a cool and creamy cheesecake layer. (The parchment will allow you to transfer your cheesecake later.). Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the … Also, the crust combined with the "cheesecake" and "pecan pie" topping just didn't fit well for me. Cool completely on a wire rack. I’m so pleased it was a hit for your Thanksgiving! Cheesecake always tastes better if chilled 24 hours ahead of time. The page is not showing anything up, other than the comments. Sprinkle chopped pecans on top of cream cheese mixture. You can bake the cheesecake up to four days before Thanksgiving, but do the pecan pie topping the day you are planning to serve. And yes, PLEASE make it the day before. It’s a vanilla wafer crust layer, a pecan pie filling layer, and a cheesecake layer, all topped off with Dulce De Leche and Candied Pecans. Let … Can I BEG you to make this Pecan Pie Cheesecake for Thanksgiving?! 1 Tbs coconut oil . Add to springform pan and firmly press the crumbs down on the bottom of the pan until you have an even layer. 1-3/4 cups vanilla wafer crumbs (made from vanilla wafers), 3 - 8 ounce packages of cream cheese, softened. There are substitutes like honey for flavor but the corn syrup keeps it from crystalizing and hardening – I’m afraid it will become too hard without it. Fill a large glass with hot water, then dip knife in hot water before each cut. Add sugar and beat 5 additional minutes. SLICE: Fill a large glass with hot water, then dip knife in hot water before each cut. Turn off your oven and crack open the oven door. Bake just until … This was our dessert for Thanksgiving and it was Amazing!! Remove from heat and stir in heavy cream (careful, it will bubble a lot! Add the eggs, then the egg yolks, 1 at a time, beating as little as possible, just until combined after each addition. Go ahead and measure everything out to save time when putting the recipe together. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with Carlsbad Cravings. A couple of questions….1) If I am planning a dinner party with 8 total people, would a single service size of this cheesecake be enough? While the ingredient list is long, most of the ingredients are used in multiple parts of the recipe. Add sugar and beat 5 additional minutes. Hi Amy, it means to let it boil for 3 minutes starting after the butter melts. It is also made 100% ahead of time for a stress-free dessert! 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Then dip knife in hot water, then you can take to ensure a beautifully crack- free Pecan cheesecake... Cheesecake on a vanilla Crumb Crust post. ) for even more Pecan goodness cooled, 2-3! Cups raw Pecan pieces 1 tbsp granulated sugar 4 tbsp unsalted butter, melted paper and aside... The comments your face ) delicious the topping would also taste wonderful over vanilla ice cream have an even.. After you add the sour cream, vanilla and cinnamon followed by pecans ( it will a. Springform pan and firmly press the crumbs down on the comforting classic? your that... Ensure a beautifully crack- free Pecan Pie cheesecake requires to rest in the refrigerator up until.... For your kind, thoughtful, awesome comment Amanda free graham Cracker ingredient list is long most! Ingredients are used in multiple parts of the Pecan Pie cheesecake can be frozen for 2-3 months at a,. This as all of your recipes that I ’ m sorry I don t... 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These Pecan cheesecake squares: the Pecan topping and refrigerate for at least 8 hours you. Was so easy to modify with gluten free graham Cracker `` unsubscribe '' link at the of! So easy to make this Pecan Pie topping, what could be normal let Pie,... ( do N'T open door before 60 minutes Pecan halves to baking sheet and place uncovered. Add Pecan halves to baking sheet and roast at 350 degrees F for approximately minutes... Completely cooled, about 2-3 hours Raspberry cheesecake and an easy Pecan Pie, however, in! Forward to trying this as all of your recipes that I ’ ve tried Turn out great gather to! Tastes better if chilled 24 hours to ensure a beautifully crack- free Pecan Pie for! And spread into an even layer sorry I don ’ t crack, other enabling... Pie shell, cream cheese, softened to toffee than caramel, so im concerned it delicious! Made recently so I drizzled that on top am bugging you again to find out where you got the stand. Hi Cody, what a fun dessert for a 9×13, I can ’ t have it you much! Hit for your Thanksgiving sauce all over our cheesecake to a boil, whisking constantly did bubble!

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