HOW TO MAKE PECAN PIE CHEESECAKE
Pecan pie cheesecake is a decadent dessert that combines the classic flavors of pecan pie with the creamy richness of the cheesecake. It’s a dessert that is sure to impress anyone who tries it, and it’s perfect for any special occasion or holiday gathering.
The first layer of a pecan pie cheesecake is the graham cracker crust. The crust is typically made with crushed graham crackers, butter, and sugar. It’s then pressed into the bottom of a springform pan and baked until it’s golden brown. Next comes the cheesecake layer, which is made with cream cheese, sugar, eggs, and vanilla extract. The cheesecake layer is poured over the graham cracker crust and baked until it’s set. The cheesecake layer is smooth, creamy, and rich, providing the perfect balance to the sweet and nutty flavors of the pecan pie layer. And finally, the pecan pie layer is added on top of the cheesecake. The pecan pie layer is made with corn syrup, brown sugar, eggs, butter, vanilla extract, and, of course, pecans. The pecan pie layer is poured on top of the cheesecake layer and baked until it’s set.
Once the pecan pie cheesecake is fully baked, it’s important to let it cool completely before serving. This allows the layers to set and the flavors to meld together. The finished product is a beautiful dessert that is as delicious as it is visually stunning. Pecan pie cheesecake can be served plain, or it can be dressed up with whipped cream or a drizzle of caramel sauce. It’s a dessert that is sure to be a hit with anyone who loves pecan pie or cheesecake.
This pecan pie cheesecake is a wonderful dessert that combines two classic desserts into one amazing dish. It’s a dessert that is perfect for any special occasion or holiday gathering, and it’s sure to impress anyone who tries it. So why not give it a try the next time you’re looking for a show-stopping dessert that will wow your guests?
FOR THE CRUST, YOU’LL NEED:
1-1/2 C.Of graham cracker crumbs.
1/4 C.Of granulated sugar
1/3 C.Of unsalted butter, melted
FOR THE CHEESECAKE LAYER, I USED:
24 oz cream cheese, softened
1 C.Of granulated sugar
4 large eggs
1 tsp vanilla extract
FOR THE PECAN PIE LAYER, I USED:
1 C.Of light corn syrup
1 C.Of packed brown sugar
3 large eggs, lightly beaten
1/3 C.Of unsalted butter, melted
1 Tsp.Of vanilla extract.
2 C.Of chopped pecans
Turn on the oven and set the temperature to 325 degrees Fahrenheit (160 degrees Celsius). Nonstick cooking sprays a springform pan measuring 9 inches in diameter.
Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl and stir until everything is evenly distributed, and put the mixture into the bottom of the pan and press down firmly.
To get a light golden color, bake the crust for 10 to 12 minutes. Put it away from the heat and wait for it to cool.
Blend the cream cheese and sugar (1 cup) in a large bowl. And while you add each egg; make sure to thoroughly mix before adding the next, then add the vanilla and mix again.
After the crust has cooled, pour the cheesecake batter on top and smooth it out with a spatula.
In a separate dish, thoroughly combine the corn syrup, brown sugar, eggs, butter, and vanilla essence. Chop some pecans and add them to the mix.
Spread the pecan pie filling evenly over the cheesecake. For 60-70 minutes, or until the middle is firm but still somewhat jiggly, bake the pecan pie cheesecake.
When the cheesecake is done, turn off the oven and let it cool in there for an additional hour or two with the door cracked ajar. This protects the cheesecake’s exterior from breaking.
Remove the cheesecake from the oven and allow it to chill entirely at room temperature before refrigerating for a minimum of 4 hours or overnight.
Chill the pecan pie cheesecake before serving, then top with whipped cream and caramel sauce if desired.