Pecan Pie Cheesecake Cookies Food

PECAN PIE CHEESECAKE

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.

PECAN PIE CHEESECAKE

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.

PECAN-PIE CHEESECAKE

Steps:

• Heat oven to 350 degrees F. Place a 9-by-13-by-2-inch pan filled three-quarters with water on the bottom rack of the oven. Mix graham-cracker crumbs, butter and 1/3 cup of the sugar. Press crumb mixture firmly onto the bottom and 2-1/2 inches up the sides of a 10-inch springform pan. Set aside.
• Beat cream cheese, remaining 1 cup sugar and the vanilla in a large bowl of an electric mixer on high speed until well-blended. Add eggs one at a time, mixing on low speed after each addition just until blended. Add sour cream and cornstarch. Mix on low speed until blended. Pour 1-1/2 cups of the batter into a small bowl; stir in 1/2 cup plus 1 tablespoon chopped candied pecans. Pour mixture onto prepared crust.
• Slice pecan pie into six pieces. Remove crimped edge of crust and trim away about 1/2 inch of the outer, wide edges of pie slices. Reassemble pie upside down by placing pieces crust side up on top of batter in springform pan. Pour remaining batter over pie.
• Wrap bottom and sides of springform pan with foil. Place on middle rack of oven and bake 70 minutes, or until center is almost set. Leave cheesecake in (turned-off) oven with door slightly ajar for 1 hour. Remove from oven and cool completely. Refrigerate overnight.
• Remove sides of springform pan. Warm 1 cup of the candied pecan halves in the oven. Place along the outer edge of cheesecake to form a decorative ring, gently pressing into place. Serve cake with sweetened whipped cream and remaining candied chopped pecans.

PECAN-PIE CHEESECAKE

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.

PECAN PIE CHEESECAKE

Steps:

• PREHEAT oven to 325 degrees F.
• 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. (The parchment will allow you to transfer your cheesecake later.)
• CRUST: Prepare crust according to recipe instructions. Add to springform pan and firmly press the crumbs down on the bottom of the pan until you have an even layer. (I like to use the bottom of a measuring cup to press down.) Bake at 325 degrees F for 10 minutes. Cool completely on a wire rack.
• 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 "+." Gently fold (to make sure you don't create any holes) up the sides of the foil around the pan.
• WATERPROOFING STEP 2 (optional but HIGHLY recommended): Place foil lined springform pan in the center bottom of a slow cooker liner. Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a knot.
• WATER BATH: Fill a roasting pan with 1 1/4 inches water to create a water. Place roasting pan in the oven to heat while you prepare your cheesecake filling.
• 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!). Add sugar and beat 5 additional minutes.
• Add the sour cream, vanilla, cinnamon, cloves and nutmeg and beat until blended. Add the eggs, then the egg yolks, 1 at a time, beating as little as possible, just until combined after each addition. Pour mixture onto cooled Crust. Drop pan on counter a few times to get rid of any air bubbles.
• 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. (DON'T open door before 60 minutes, this can cause cracks.)
• COOL: Turn off your oven and crack open the oven door. Allow cheesecake to cool in oven for 60 minutes, then remove to a wire rack and gently run a hot knife along the edges of the cheesecake (to prevent cracking) then continue to cool for 2-3 hours or until cheesecake is completely cooled. At this point you can add the Pecan Topping or refrigerate and add Topping later. Cover the cheesecake with foil and chill in the refrigerator overnight but best if 24 hours.
• PECAN TOPPING: Add butter, brown sugar, corn syrup, water, and salt to a medium saucepan and heat over medium heat, stirring until butter melts. 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).
• Remove from heat and stir in heavy cream (careful, it will bubble a lot!), vanilla and cinnamon followed by pecans (it will be on the thin side but will thicken as it cools). Let cool for 5 minutes then pour over cheesecake and smooth to cover the top of cheesecake. Refrigerate cheesecake at least one hour before serving.
• SLICE: Fill a large glass with hot water, then dip knife in hot water before each cut. Wipe knife clean after each cut.

PECAN PIE CHEESECAKE

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!

EASY PECAN PIE CHEESECAKE

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.

CHEESECAKE PECAN PIE (MAKE AHEAD!)

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.

PECAN PIE CHEESECAKE

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.

PECAN PIE CHEESECAKE COOKIES

Steps:

• 1. Blend cream cheese, butter, and sugar until fluffy.
• 2. Add vanilla and egg. Mix until well blended.
• 3. Add flour, salt, and baking powder. Mix until well combined. Refrigerate while making pecan pie filling.
• 4. In a medium saucepan on medium heat mix ingredients for pecan pie filling until thick and bubbly.
• 5. The color will darken to a caramel color.
• 6. Using a cookie scoop, scoop dough into a ball.
• 7. Drop in graham cracker crumbs and cover.
• 8. Place on baking sheet and press in the center of cookie dough with the bottom of a round 1 Tablespoon measuring spoon.
• 9. Bake for 15 minutes at 350 degrees.
• 10. Remove and allow cookies to cool on a wire rack until room temperature. Fill the top of cookie with a scant 1 tablespoon of filling and top with a toasted pecan.
• 11. Store in a plastic container in the refrigerator until ready to serve.

PECAN PIE CHEESECAKE

Steps:

• Crust.
• Preheat oven to 350°.
• Combine wafer crumbs and brown sugar.
• Stir in melted butter.
• Press into bottom and up sides of a 9″ springform pan.
• Bake for 6 minutes.
• Set aside to cool.
• Pecan Filling.
• Combine all ingredients in a medium saucepan.
• Bring to a boil over medium-high heat.
• Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
• Pour into crust and set aside.
• Cheesecake Filling.
• Reduce oven to 325°.
• With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy.
• Add brown sugar and flour and beat until fluffy.
• Add eggs one at a time, beating well after each one.
• Stir in cream and vanilla.
• Pour over pecan filling.
• Bake for 1 hour.
• Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan.
• Let cool.
• Chill for at least 4 hours before serving.