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
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
KENTUCKY DERBY PECAN PIE CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, cream cheese, sugar, milk, sour cream, flour, bourbon whiskey, eggs, dark brown sugar, cornstarch, salt, egg yolks, maple syrup, cream, butter, roasted pecan, whole roasted pecan
Provided by Matthew Johnson
Categories Desserts
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F (170°C).
- In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
- Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.
- In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.
- Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.
- Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.
- While the cheesecake is cooking, prepare the stove-top pecan pie filling.
- In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.
- Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.
- Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.
- Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.
- Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.
- If you like, sprinkle with extra chopped pecans or garnish with whole pecans.
- Let the cheesecake chill in the refrigerator until completely set.
- Slice and serve cold or at room temperature.
- Enjoy!
Nutrition Facts : Calories 540 calories, Carbohydrate 55 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, Sugar 40 grams
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
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
SOUTHERN PECAN PIE CHEESECAKE
This is the recipe that won $100,000 in Southern Living's Annual 2002 recipe contest. Do you think it's worth $100,000???? I changed it a bit by baking it in a water bath and it is VERY smooth and creamy.
Provided by Claire312
Categories Cheesecake
Time 2h20m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°.
- Thaw pecan pie according to package directions.
- Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
- Line the outside of a 10-inch springform pan tightly with foil.
- Stir together cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2-inches up sides of a 10-inch springform pan.
- Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan.
- Reserve remaining pecan pie wedges for another use.
- Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended after each addition.
- Add sour cream, half-and-half, and vanilla; beat until blended.
- Fold in powdered sugar and flour.
- Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place.
- Arrange pecan halves evenly around edge.
- Bake at 325° for 50 minutes in a water bath.
- Turn off oven, and let cheesecake stand in oven 1 hour.
- Remove to a wire rack, and let cool completely.
- Chill at least 8 hours or overnight before serving.
- Note: Baking in a water bath means that you set the cheesecake in a roasting pan filled with about an inch of water.
- The foil should keep the water out.
Nutrition Facts : Calories 569.6, Fat 36.2, SaturatedFat 13.9, Cholesterol 133.1, Sodium 379.2, Carbohydrate 57.8, Fiber 0.6, Sugar 18.3, Protein 7.1
PECAN PIE 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. It is also made 100% ahead of time for a stress-free dessert! 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!
Provided by Jen
Categories Dessert
Time 1h50m
Number Of Ingredients 24
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
This is in answer to a request. I found this recipe at the Robin Hood Flour site and it sounds delicious. Haven't tried it personally.
Provided by evelynathens
Categories Cheesecake
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare or thaw pastry according to package directions for one-crust pie.
- Preheat oven to 425°F.
- Beat cream cheese, 1 egg and vanilla until smooth; spread evenly in pie shell; sprinkle pecans over cheese layer.
- Beat remaining 3 eggs, corn syrup and brown sugar together well; pour evenly over pecans.
- Bake in preheated oven for 10 minutes, then reduce heat to 375F and bake 25-30 minutes longer, or until set and golden; cool before slicing.
Nutrition Facts : Calories 672.1, Fat 39.5, SaturatedFat 12.9, Cholesterol 182.6, Sodium 319.1, Carbohydrate 74.1, Fiber 2.8, Sugar 31.9, Protein 10.6
PECAN-PIE CHEESECAKE
Provided by Food Network
Time 1h10m
Yield 12 servings
Number Of Ingredients 11
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
I see there is Pecan Pie Cheesecake recipes similar to this but this has the pecan pie filling in the middle. I made this for our local hospital dessert party and it was a BIG hit. Never tried a taste myself but received rave reviews from the others about it.
Provided by Dessertcher
Categories Cheesecake
Time 21h30m
Yield 1 cheesecake, 12-16 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 848.1, Fat 53.6, SaturatedFat 25.2, Cholesterol 213.3, Sodium 420.7, Carbohydrate 86.1, Fiber 2, Sugar 48.9, Protein 10.6
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 "pecan pie cheesecake food"
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.
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 - TASTY RECIPES
From tasty.recipes
Servings 12Category Dessert
PECAN PIE CHEESECAKE RECIPE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
PECAN PIE CHEESECAKE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 15Calories 817 per servingCategory Dessert
- 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.
- 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.
PECAN PIE CHEESECAKE - BAKER BY NATURE
From bakerbynature.com
4.9/5 (15)Total Time 9 hrs 45 minsCategory Dessert
- 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 mixer, beat the softened cream cheese and sour cream until completely smooth.
- In a large skillet over low 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.
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.
BEST PECAN PIE CHEESECAKE RECIPE - HOW TO MAKE PECAN ...
From delish.com
Category DessertTotal Time 5 hrs 55 mins
- 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 digestive crumbs, melted butter, brown sugar, and salt.
PECAN PIE CHEESECAKE - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
Estimated Reading Time 2 minsPublished 2018-12-16
- 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).
PECAN PIE CHEESECAKE {THE ULTIMATE FALL TREAT!} | LIL' LUNA
From lilluna.com
4.8/5 (48)Total Time 2 hrs 25 minsCategory DessertCalories 1072 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.
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 RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Servings 16
- Preheat oven to 325°. Thaw pecan pie according to package directions. Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
- Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan.
- Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan. Reserve remaining pecan pie wedges for another use.
- Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half-and-half, and vanilla; beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge and center.
NINJA FOODI PECAN PIE CHEESECAKE - THE TASTY TRAVELERS™
From thetastytravelers.com
5/5 (2)Calories 746 per servingCategory Dessert
- Combine all crust ingredients in a blender and blend until the mixture becomes the consistency of damp sand.
- Combine all pecan pie filling ingredients in a small saucepan. Cook on medium heat, stirring constantly until the pie filling has thickened enough to slightly stick to the sides of the pan. If the mixture starts to boil, turn the heat down to low and continue to stir. This should take about 5 minutes. Remove from heat. Take the cheesecake crust out of the refrigerator and pour the pecan pie filling on top of the crust. This will create a layer of pecan pie underneath the cream cheese layer. Place in the refrigerator until the cheesecake filling is ready.
VEGAN PECAN PIE CHEESECAKE - A HANDFUL OF THYME
From ahandfulofthyme.com
Cuisine AmericanCategory Dessert, VeganServings 10Total Time 7 hrs
- Rinse and drain your cashews and add to a blender, along with the coconut milk, maple syrup, lemon juice, melted coconut oil, sea salt and vanilla extract. Blend on high for 2-3 minutes until completely smooth and creamy.
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)
MAPLE PECAN PIE CHEESECAKE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Reviews 12Calories 838 per servingCategory Dessert
PECAN CHEESECAKE PIE – CATHERINE'S PLATES
From catherinesplates.com
5/5 (1)Category BakingCuisine American
PECAN PIE CHEESECAKE RECIPE | FOODBYMARIA RECIPES
From foodbymaria.com
Reviews 6Category VegetarianCuisine Baked GoodsTotal Time 1 hr 40 mins
PECAN PIE CHEESECAKE RECIPE - CHEESECAKES WORLD
From cheesecakesworld.com
Cuisine AmericanCategory Dessert
PECAN PIE CHEESECAKE - EASY DESSERT RECIPES
From easydessertrecipes.com
4.7/5 (23)Total Time 11 hrs 45 minsCategory DessertCalories 584 per serving
PECAN-PIE CHEESECAKE - FOOD NETWORK UK
From foodnetwork.co.uk
Cuisine AmericanServings 12
THE BEST PECAN PIE CHEESECAKE (NO-BAKE RECIPE) - PRINCESS ...
From princesspinkygirl.com
Reviews 4Category DessertCuisine AmericanTotal Time 4 hrs 35 mins
PECAN PIE CHEESECAKE - SIMPLY STACIE
From simplystacie.net
4.5/5 (12)Total Time 3 hrs 55 minsCategory DessertsCalories 380 per serving
PECAN PIE CHEESECAKE - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
5/5 (1)Total Time 3 hrsServings 10-12
PECAN PIE CHEESECAKE RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory CheesecakeServings 12Total Time 8 hrs 20 mins
PECAN CHEESECAKE PIE BARS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PECAN PIE CHEESECAKE - PROVEN RECIPES
From proven-recipes.com
PECAN PIE CHEESECAKE RECIPE - MILLICAN PECAN
From millicanpecan.com
PECAN PIE CHEESECAKE – KINGS RECIPES
From tefi.info
PECAN PIE CHEESECAKE RECIPE - YUMMLY RECIPES
From ymmlyrecipes.com
PECAN PIE CHEESECAKE RECIPE - AMERICAN PECANS
From americanpecan.com
PECAN PIE CHEESECAKE RECIPE - NEW IDEA FOOD
From newideafood.com.au
PECAN PIE CHEESECAKE – QUEEN RECIPES
From rogos.info
PECAN PIE CHEESECAKE - SUSAN RECIPES
From susanrecipe.com
FOOD.COM - PECAN PIE CHEESECAKE | FACEBOOK
From facebook.com
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