PECAN PIE CHEESECAKE
This is one of the best cheesecake recipes. If you love pecans and you love cheesecake, this is the one for you. This cheesecake disappears before it has the chance to cool.
Provided by The Real Cake Baker
Categories Desserts Pies Pecan Pie Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Blend cream cheese, 2 1/3 cups sugar, 2 eggs, and 2 teaspoons vanilla extract together until light and fluffy. Spread over the bottom of the pie crust. Gently place pecans on top.
- Mix remaining 2 eggs, corn syrup, 1/4 cup sugar, and 1/2 teaspoon vanilla extract together until thoroughly combined. Pour over the pecans.
- Bake in the preheated oven until edges are set and center only slightly jiggles, 40 to 45 minutes. Let cool completely.
Nutrition Facts : Calories 680.9 calories, Carbohydrate 87.8 g, Cholesterol 123.7 mg, Fat 35.3 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 12.7 g, Sodium 310.7 mg, Sugar 67.7 g
CHEESECAKE PIE
"A FRIEND gave me this recipe, and I love it so much! The secret is in the baking-I just let it barely show little bubbles on the surface before I take it out of the oven. You don't want cheesecake to bake too long."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes. , In a large bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and lemon zest just until blended. Pour into prepared crust. , Bake at 325° for 20-25 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla; spread carefully over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon zest if desired. Refrigerate leftovers.
Nutrition Facts :
PECAN PIE CHEESECAKE
Get two of the best desserts in one with Pecan Pie Cheesecake! Make your traditional cheesecake, but top it with crunchy, gooey pecan pie topping. Everyone will want the recipe for this Pecan Pie Cheesecake.
Provided by My Food and Family
Categories Home
Time 4h25m
Yield 16 servings
Number Of Ingredients 18
Steps:
- Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake.
- Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven-safe pot, filling halfway, placed on the bottom rack in the oven. This acts as a makeshift water bath and turns the oven into a "steam room."
- To make the crust, in a food processor or high-powered blender, add the graham crackers and pulse until they're a coarse meal.
- Add the butter, brown sugar and salt, and process or mix until combined.
- Press the crumb mixture onto the bottom of a 9-inch springform pan. Set aside.
- To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds or until smooth. Add the sugar and cream together for about 1 minute.
- Crack the eggs into a separate bowl. Add the eggs, one at a time, to the cream cheese mixture, scraping the side of the bowl after each addition.
- Add the sour cream, heavy cream, cinnamon and vanilla, and beat until everything is mixed well. Pour the cheesecake mixture over the crust in the springform pan.
- Place the cheesecake on the middle rack of the oven, leaving the casserole dish with the water in the oven.
- Bake for 45 minutes to 1 hour or until done (The cheesecake will be done when the side looks set but the center still jiggles slightly when nudged.)
- Turn the oven off and prop the door open a little bit. Allow the cheesecake to cool for an hour in the oven.
- After the hour has passed, remove the cheesecake from the oven and allow it to cool completely before placing it in the fridge to chill for at least 2 hours.
- Just before you're ready to serve, prepare the pecan pie topping.
- In a pan over medium heat, toast the pecans for 1 to 2 min. or until fragrant. (Be careful - nuts burn quickly.) Remove the nuts from the pan and set aside.
- Add the maple syrup to the pan and allow it to bubble, then cook over medium heat for 1 minute. Add the butter, salt and pecans to the mixture and cook for an additional minute before removing the topping from the heat.
- Allow the topping to cool for 2 to 5 min. Remove the rim of the springform pan. Pour the syrup mixture over the cheesecake. Slice the cheesecake with a hot, clean knife and serve!
Nutrition Facts : Calories 430, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.7261 g, Sugar 0 g, Protein 6 g
PECAN PIE CHEESECAKE
Make and share this Pecan Pie Cheesecake recipe from Food.com.
Provided by Food.com
Categories Cheesecake
Time 2h30m
Yield 1 9-inch cake
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F. In a large bowl, combine graham cracker crumbs, sugar and butter. Press evenly into bottom and halfway up the side of a 9-inch springform pan. Bake for 6-8 minutes; set aside to cool.
- In a small saucepan over medium heat, melt 6 tablespoons butter. Add 1/2 cup light brown sugar and cook, stirring occasionally, until starting to bubble and sugar is dissolved, about 2 minutes. Remove from heat and stir in dark corn syrup, 1 1/2 cup chopped pecans, eggs, vanilla extract and salt. Pour into prepared crust; set aside.
- In a stand mixer with paddle attachment, beat cream cheese, 1 cup light brown sugar and flour until fluffy. Add eggs, one at a time, beating after each addition until just combined. Add 1 cup heavy cream and stir until well combined. Pour over pecan pie filling and place springform pan on a baking sheet. Bake for 60-70 minutes until cake jiggles slightly when moved or toothpick inserted in the center comes out clean. Turn off oven and leave cake in for 1 hour, then remove from oven and let cool completely.
- To Make the Pecan Topping:
- Melt butter in a small saucepan over medium heat. Add brown sugar and cook until bubbling, about 3-5 minutes. Remove from heat and stir in 1 1/2 cups toasted pecans, 1/3 cup heavy cream and pinch of salt. Let cool to room temperature then spoon over.
- cooled cheesecake. Slice to serve or store refrigerated.
Nutrition Facts : Calories 11232.9, Fat 835, SaturatedFat 367.4, Cholesterol 2849.9, Sodium 4978.3, Carbohydrate 894.2, Fiber 35.8, Sugar 635, Protein 129.2
EASY VANILLA CHEESECAKE PECAN PIE
I cant wait to try this! I cant decide on cheesecake or pecan pie, so I want to try this one.
Provided by Patty Commandeur
Categories Other Desserts
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate
- 2. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
- 3. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.
CHEESECAKE PECAN PIE (MAKE AHEAD!)
This Cheesecake Pecan Pie is INSANE. It's a buttery, flaky pie crust, with a layer of cheesecake, then topped with pecan pie filling. It is one of the BEST pies I have EVER had! Nothing could be more perfect for Thanksgiving! Plus: super duper easy.
Provided by Karen
Categories Dessert
Time 4h5m
Number Of Ingredients 18
Steps:
- First make the pie crust.* Note: this pie crust recipe makes 2 crusts and you only need one, so you can freeze one for later.
- Measure out 1/4 cup water into a glass measuring cup and stick it in the freezer.
- In a large bowl, whisk together flour, sugar, and salt.
- Use a pastry cutter or fork to cut in the butter and Crisco. Cut until it looks like coarse crumbs. Don't overdo it!
- In a small bowl beat one egg. Pour out half (into the sink or into another container, or heck, into a frying pan). You can just eyeball it. I know this is annoying, but it makes for SUCH a tender crust!
- Add the half beaten egg to the cold water that you put in the freezer. Beat it together, then add it to the butter mixture. Stir until it is just coming together, then use your hands to knead it once or twice (only to make it come together). Divide the dough in half. Shape one half into a disk and put it in a ziplock bag in your freezer for the next time you make this pie.
- Roll out the remaining dough on a well-floured surface. I love to use my pastry cloth.
- Spray a 9-inch pie pan with nonstick spray. Roll the dough loosely on the rolling pin to transfer to the pie pan. Fold the edges under and crimp/shape the crust however you want. Place the formed crust in the fridge while you make the other stuff.
- Preheat the oven to 350 degrees F.
- Make the cheesecake layer. In a stand mixer or medium bowl, beat the softened cream cheese until smooth. Add 1/4 cup sugar and beat. Add 1 egg and beat well, scraping sides. Don't over beat, just mix until it is well combined.
- Carefully spread the cheesecake mixture into the bottom of the pie crust and spread to the edges.
- Clean the bowl or get a different one. Melt 1 tablespoon butter in the bowl. Add 2/3 cup sugar and mix.
- Add dark corn syrup and mix.
- Add 2 eggs and beat well. I just used a spoon to mix.
- Add 1/2 teaspoon vanilla.
- Fold in pecans.
- CAREFULLY use a SPOON to GENTLY add the pecan mixture on top of the cheesecake layer. DO NOT pour it. I made this mistake the first time I made this, and it mixed the cheesecake and pecan layer too much. It still tastes fine, but doesn't present as well.
- Cover the edge of the pie crust with aluminum foil to keep it from browning. I do this by getting a square of foil the size of the pie, then fold in quarters, then cut out the middle, then unfold. You should have a square of aluminum foil with a large circle cut out. Cover the crust with it.
- Bake at 350 for 50-55 minutes, until the pie is mostly set. It can be a little wiggly in the 3-4 inches in the very center of the pie, but if the whole pie is shaking, leave it in longer.
- Let cool for 1 hour. Cover with plastic wrap and transfer to the fridge. Chill for 3 hours before serving.
- Serve with whipped cream and this amazing Caramel Sauce.
Nutrition Facts : ServingSize 1 g, Calories 706 kcal, Fat 44 g, SaturatedFat 18 g, Cholesterol 147 mg, Sodium 572 mg, Carbohydrate 74 g, Fiber 2 g, Sugar 49 g, Protein 9 g, TransFat 2 g, UnsaturatedFat 23 g
EASY PECAN PIE CHEESECAKE
This pecan pie cheesecake has been a huge hit with my family year after year after year! Serve with whipped cream.
Provided by KGeorge
Categories Desserts Cakes Cheesecake Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Beat cream cheese, sugar, egg, vanilla extract, and salt for pie together in a bowl until creamy. Spread evenly over the bottom of the unbaked pie crust, then sprinkle pecans evenly over top.
- Combine corn syrup, eggs, sugar, and vanilla for topping together in a bowl. Beat until smooth. Pour over pecan layer.
- Bake in the preheated oven until pecan layer is golden brown, 35 to 45 minutes. Let cool on a wire rack. Serve slightly warm.
Nutrition Facts : Calories 567.4 calories, Carbohydrate 64.1 g, Cholesterol 123.8 mg, Fat 33.1 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 9.9 g, Sodium 405.6 mg, Sugar 30.9 g
PECAN PIE CHEESECAKE
This Pecan Pie Cheesecake combines the flavors of two classic desserts to make a rich, creamy, nutty recipe sure to satisfy any sweet tooth.
Provided by Shauna
Categories Dessert
Time 7h45m
Number Of Ingredients 21
Steps:
- 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.
- 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.
- 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 cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill for at least 4 hours.
- Remove cheesecake from the springform pan and prepare 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.
Nutrition Facts : ServingSize 1 piece, Calories 834 kcal, Carbohydrate 103 g, Protein 9 g, Fat 46 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 152 mg, Sodium 450 mg, Fiber 3 g, Sugar 87 g
EASY CHEESECAKE PIE
This is the quickest dessert I've ever made. It's simple and inexpensive. I got this recipe from a Borden Eagle Brand flyer.
Provided by smiley_face
Categories Cheesecake
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Beat cream cheese until fluffy.
- Add all other ingredients.
- Beat until smooth.
- Pour into pie crust.
- Chill 2-4 hours.
- Top with favorite fruit topping.
PECAN-PIE CHEESECAKE
Inspired by a favorite holiday pie, this cheesecake and its gooey pecan topping can be made in advance. Bake the cheesecake, wrap it and refrigerate it for up to two days. Do the same with the caramel sauce and reheat. When it comes to topping the cake, gravity knows best: Mound the sauce in the center, and let it naturally ooze to the edge.
Provided by Food Network Kitchen
Categories dessert
Time 12h10m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of the springform pan.
- Pulse the graham crackers in a food processor until finely ground. Add the butter, sugar and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Remove and let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
- For the filling: Wipe out the food processor. Pulse the cream cheese, sugar and sour cream until completely smooth, without any lumps, scraping down the sides of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan (but not above the foil).
- Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
- Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
- For the topping: Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until they turn a few shades darker and are nicely toasted, about 15 minutes. Let cool, then halve each pecan lengthwise.
- Meanwhile, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan over medium heat until just steaming. Reduce the heat to low to keep the cream mixture warm.
- Cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt. Gently swirl the pan as needed as the sugar continues to melt and begins to caramelize and turn lightly golden in spots. Keep cooking and swirling until the caramel is a uniform deep amber. Remove from the heat, and slowly whisk in the warm cream mixture (watch out for ferocious bubbles). Return the caramel sauce to medium heat, and cook to reduce slightly, about 2 minutes. Let cool. To see if the sauce is ready for topping the cheesecake, dip a spoon into it and let the sauce drop off; it's ready if it easily and slowly drips off the spoon. (The sauce can be refrigerated up to 2 days; reheat in the microwave.)
- To assemble: Spoon the sauce into the center of the cheesecake, and let it ooze to the edge. If needed, swirl the sauce with the back of a spoon to help it along. Sprinkle the pecans in a generous layer over the sauce. The cheesecake can now be served or refrigerated for up to 4 hours.
- To slice the cake, dip a sharp, heavy knife into warm water, wipe the knife dry and slice into the cake. Wipe the knife clean and repeat.
More about "easy pecan pie cheesecake food"
PECAN PIE CHEESECAKE - JO COOKS
From jocooks.com
4.6/5 (100)Calories 471 per servingCategory Cake, Dessert, Pie
- In a food processor, pulse together the graham crackers, pecans, sugar and salt until coarse crumbs form. Add the melted butter. Pulse until combined.
- Using the paddle attachment on your mixer, beat the cream cheese until smooth. Add the sugars, eggs, vanilla, and salt to the bowl of your mixer. Mix on medium speed until completely combined and smooth. About 5 minutes.
- To the bowl of your mixer add all the pecan pie ingredients except the pecans and mix until well combined. Add the pecans and mix with a spatula.
PECAN PIE CHEESECAKE BARS - JO COOKS
From jocooks.com
4.5/5 (214)Total Time 1 hr 10 minsCategory DessertCalories 429 per serving
- Preheat your oven to 350 F degrees. Line a 9x9 inch baking dish with parchment paper, spray it first with some cooking spray so that the parchment paper will stick to it. Set aside.
- In a food processor, pulse the graham crackers with the sugar until fine crumbs form. Add in melted butter and pulse until well combined. Press this mixture into the bottom of the prepared baking dish. You can use your fingers, but I find it easier to just use the back of a spoon to make sure it's pressed evenly. Set aside.
- Add the cream cheese, sugar, eggs, vanilla extract and salt to the bowl of your mixer. Mix on medium using the whisk attachment until smooth, should take about 5 minutes. Pour this over graham crust and smooth it out as much as possible with a spatula. Set aside.
- Add the brown sugar, corn syrup, heavy cream, butter, salt and vanilla extract to a small saucepan and bring to a boil over medium heat, stirring constantly. Continue cooking for 1 more minute the remove from heat. Stir in the chopped pecans. Pour over the cheesecake layer, and smooth it out with a spatula if necessary.
PECAN CHEESECAKE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (6)Category DessertServings 8Total Time 2 hrs 10 mins
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In medium bowl, beat cream cheese, 1 of the eggs, 1/2 cup of the sugar, 1 teaspoon of the vanilla and the salt with electric mixer on medium speed until smooth. Pour mixture into crust-lined plate; sprinkle evenly with chopped pecans.
- In large bowl, beat corn syrup and remaining 3 eggs, 1/4 cup sugar and 1 teaspoon vanilla with whisk. Pour mixture over pecans. Place plate on cookie sheet.
- Bake on lowest oven rack 50 to 55 minutes or until set. Cool completely on cooling rack, about 1 hour. Serve or refrigerate. Top individual servings with whipped cream and cinnamon. Store covered in refrigerator up to 2 days.
EASY PECAN PIE CHEESECAKE BARS - BAKER BY NATURE
From bakerbynature.com
5/5 (5)Total Time 5 hrs 10 minsCategory Dessert
- Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth.
- In a large skillet over medium-heat, melt the butter. Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes.
EASY PECAN CHEESECAKE PIE - SIMPLE SWEET RECIPES
From simplesweetrecipes.com
4.5/5 (54)Total Time 1 hr 15 minsCategory DessertCalories 562 per serving
- Crush graham crackers and mix with melted butter. Spread in a pie pan, pressing to make a firm crust coating the bottom and sides of the pan.
- Bake graham cracker crust for 10 mins at 325* F. Once out, make sure the crust is still packed tightly.
- Mix all of the cheesecake ingredients together (cream cheese, brown sugar, flour, sour cream, eggs, and vanilla) using an electric mixer until evenly blended.
- Pour mixture into pie pan on top of graham cracker crust. Bake at 325* F for 50-60 minutes, or until the edges are set and the center jiggles slightly. Set aside to cool.
MINI PECAN PIE CHEESECAKES - OMG CHOCOLATE DESSERTS
From omgchocolatedesserts.com
5/5 (1)Category DessertsServings 12Total Time 1 hr
- Stir together crushed graham crackers, light brown sugar, and cinnamon. Then, add melted butter, stir well with a fork until all crumbs are evenly moistened.
- Mix softened cream cheese, sugar, vanilla, sour cream and corn starch just to combine. Add beaten eggs and mix to combine. Do not overmix the batter. Divide the mixture over the crusts.
- In a small saucepan combine butter and brown sugar. Cook over medium heat for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream, and chopped pecans. Cool for 10 minutes, stir and spoon over cheesecakes.
PECAN CHEESECAKE PIE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (51)Total Time 2 hrs 10 minsServings 8
- Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
- Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
- Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
- Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.
BEST PECAN PIE CHEESECAKE RECIPE - HOW TO MAKE PECAN ...
From delish.com
5/5 (20)Category Thanksgiving, Baking, Dessert
- Preheat oven to 325º and grease 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.
- Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
- Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan.
- Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter).
- Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.
PECAN PIE CHEESECAKE | THANKSGIVING PIE RECIPE WITH ...
From omgchocolatedesserts.com
4.2/5 (18)Total Time 2 hrs 35 minsCategory DessertCalories 644 per serving
- In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
- In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
PECAN PIE VEGAN CHEESECAKE | VEGGIES AT TIFFANI’S
From veggiesattiffanis.com
3/5 (3)Category DessertServings 9Estimated Reading Time 7 mins
- Line an 8" x 8" baking dish with parchment paper. If you leave two sides of the dish without the parchment, they should be lightly oiled. Place all crust ingredients into a food processor with an s-blade. Mix on high until all ingredients are chopped fine, well combined, and a "dough" can be formed when pressed between two fingers. Press the "dough" into the bottom of the baking dish, pushing down evenly to create your crust layer. Place baking dish in the freezer.
- Open the can of *coconut milk and scoop out the cream (the part that has hardened). The remaining coconut water can get saved for future smoothies. Add the coconut cream along with all remaining cheesecake ingredients to a blender (start with only 2 tablespoons of lemon juice). Blend on high until smooth and well combined, stopping to scrapes the sides as needed. If you do not have a high-speed blender, this could take quite a few minutes. Taste filling. If more tartness is desired, add more lemon. If the filling seems flat, add a pinch more salt.
- Remove the baking dish from the freezer and pour the cheesecake mixture over the crust. Smooth the top with a silicone spatula if needed. Place cheesecake in the freezer overnight.
- The following day, remove the cheesecake from the freezer and leave it at room temperature about 45 minutes to an hour (you don't want it completely defrosted yet).
30 EASY PECAN RECIPES - SWEET & SAVORY IDEAS
From topteenrecipes.com
5/5 (1)Category DESSERTServings 1Total Time 1 hr 10 mins
- Chocolate Chip Toffee Pecan Cookies. These chocolate chip toffee pecan cookies are to die for! This is the perfect chocolate chip cookie with a chewy inside and crisp edge that has chocolate chips, chopped pecans, and toffee bits throughout.
- Candied Pecans. Nothing beats a homemade gift, and these candied pecans are perfect for gifting from the heart and the kitchen. These candied pecans also elevate any salad, yogurt parfait, oatmeal, ice cream, or whipped sweet potatoes.
- Pioneer Woman’s Pecan Pie. Is there any recipe using pecans more classic than a pecan pie? The sweet filling, topped with crunchy pecans with a flaky crust, is the perfect combination.
- Pecan Crusted Salmon. Pecans are a healthy nut, and when they are paired with salmon, you have a good dinner for your heart health! It is an upscale dinner recipe with pecans that is simple to make.
- Pecan Upside-Down Bundt Cake. Do you love pecan pie and cake? This recipe combines the best of both worlds! This is one of the most beautiful desserts with pecans.
- Pecan Pie Muffins. These pecan pie muffins have a delicious surprise! This recipe is like a mix between a muffin and a pecan pie, and then inside has a gooey center, just like a pecan pie.
- Pecan Crusted Chicken. If you want to elevate your chicken tenders, try this recipe for pecan-crusted chicken. This recipe is low-carb and gluten-free, thanks to coconut flour.
- Pecan Cobbler. Do you want to make a delicious pecan dessert but don’t want to fuss with making a pie? This pecan cobbler is the perfect recipe! This dessert takes only 5 minutes to mix and 30 minutes to bake.
- Pecan Pie Cheesecake. This dessert is taken to a new level by combining pecan pie with cheesecake. Cream cheese is beaten with brown sugar, eggs, sour cream, flour, vanilla, and salt, then poured over a graham cracker crust.
- Apple Pecan Stuffing. Bring pecans to your holiday table with this classic apple pecan stuffing recipe! Bread cubes, apples, pecans, onions, celery, butter, and garlic.
PECAN PIE CHEESECAKE RECIPE - LIFE MADE SIMPLE
From lifemadesimplebakes.com
5/5 (6)Category DessertServings 12Calories 969 per serving
- Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Wrap it with two layer for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the springform pan in a slightly larger cake pan (10″) that has 2″ sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).
- In food processor, combine the graham crackers, pecans, sugar, and salt. Pulse until fine crumbs for. Pour the melted butter over top and mix until the crumbs become coated.
- Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1 1/2″ tall and approximately 1/4″ thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8-10 minutes or until lightly golden brown. Turn oven down to 325 degrees.
PECAN PIE CHEESECAKE RECIPE : HOW TO MAKE IT ....
From 100krecipes.com
Servings 10Total Time 1 hr 25 minsCategory Breakfast, Brunch, Dessert
- Preheat your own to 325 degrees F and grease a 9-inch springform pan with non-stick cooking spray.
- In a medium bowl mix together the crust ingredients and press firmly into the bottom of the prepared pan. Use the back of a measuring cup or glass to press the mixture down firmly. Set aside
- In a large bowl, using a hand mixer, beat the softened cream cheese and brown sugar together till fully combined (2-3 minutes)
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