Pecan Pie Cheesecake The Ultimate Fall Treat!
Pecan Pie Cheesecake The Ultimate Fall Treat!
Pecan pie cheesecake has a wafer crust, pecan pie, cheesecake layer and butter caramel pecan filling. This is total indulgence!
If you like pecan pie, you will like pecan pie cheesecake. It combines the advantages of both and combines them into a delicious dessert! For more cheesecakes, try white chocolate raspberry cheesecake or lemon raspberry sauce cheesecake.
Caramel Pecan Cheesecake
Hello, I’m Vera from OMG Chocolate Desserts! It is always fun for me to stop and share my recipes with Kristyn and her outstanding readers. Today I will introduce you to the pecan pie cheesecake. Yes, cheesecake again! ! !
What can I say, I just love, love cheesecake. I have a milk chocolate cheesecake that you can eat all year round, and a double-layered pumpkin cheesecake, perfect for the autumn holidays-Halloween and Thanksgiving.
Now here is the pecan pie cheesecake! It’s like cheesecake and pecan pie in a dessert. How could there be better? ! This cake has vanilla wafer crust, pecan pie filling, cream cheese cake layer and buttered caramel pecan topping.
It is not as sweet as ordinary pie, because the cheesecake layer perfectly reduces the sweetness of the pecan filling, but you will still enjoy a rich decadent treat.
How to make pecan pie cheesecake
Yes, cheesecakes may take a little more time, but we all know how worth it! ! This is how to make this delicious caramel pecan pie cheesecake.
Prepare. Line the bottom of the 9-inch spring pan with parchment paper and set it aside.
Crispy. Mix the vanilla wafer crumbs and brown sugar, add the melted butter and stir, then press the mixture evenly into the bottom and half of the sides of the 9-inch springform pan. Put it in the refrigerator to harden the shell while making the filling.
Pecan stuffing. Add sugar, corn syrup, melted butter, eggs, pecans, and vanilla in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and keep stirring until thickened, 5-7 minutes. Pour into the prepared crust and set aside.
Prepare. Preheat the oven to 350 degrees.
Cheesecake filling. Beat the cream cheese until it is creamy, then add brown sugar and flour, and beat until soft. Add the eggs, one at a time, stirring after each addition until combined. Don’t exceed it! ! ! Add heavy cream and vanilla, then pour the cheesecake mixture over the pecan filling.
bake. Place the spring pan on the cookie sheet, put it in the oven and reduce the heat to 325 F. Bake the cake for 60-70 minutes (until the toothpick inserted in the center is almost clean). Turn off the oven and leave the cheesecake in the oven door closed for 1 hour.
*tip. * Use a knife to make a circle around the edge of the cheesecake, but do not remove it from the pan until it has cooled completely.
Pecan toppings. Combine the butter and brown sugar in a small saucepan. Cook for 3-5 minutes or until very bubbly, then add cinnamon, heavy cream and chopped pecans. Cool to room temperature.
Serve. Loosen the sides of the springform pan and pour the toppings over the cooled cheesecake.
Tips + storage information
When serving, Make sure not to leave it at room temperature for more than 2 hours. If it is warm outside, I suggest not to leave the cheesecake outside for more than 1 hour.
Tip:
- In order to obtain Correct crustal texture You have to make sure that the bottom of it is not too thick, otherwise it will become hard and too thick to cut through.
- if The filling is too thin You will want to cook it a little bit more cooked to help it thicken. If this does not seem to work, you should try adding a little corn syrup.
- Make sure to use Room temperature ingredients Used for cheesecake filling to help it blend more easily and get a smooth texture
Shop Cover loosely in the refrigerator for 3-5 days.
freeze Uncover until firm. Then, take out the cheesecake and wrap it in aluminum foil, then put it in a freezer bag. Seal and freeze for up to 2 months.
For more pecan desserts, be sure to check out:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 1 hour 15 minutes
Put in the oven for 1 hour
Total time 2 hours 25 minutes
10 servings
Calories 1072 kcal
Author Little Luna
Crispy
- 1 3/4 cup vanilla wafer crumbs
- 1/4 cup brown sugar
- 1/3 cup unsalted butter melted
Pecan filling
- 1 cup sugar
- 2/3 cup dark corn syrup
- 1/3 cup unsalted butter melted
- 2 large eggs, lightly beaten
- 1 1/2 cups chopped pecans
- 1 teaspoon vanilla extract
Cheesecake filling
- 24 ounces cream cheese softened
- 1 1/4 cups light brown sugar
- 2 tablespoons all-purpose flour
- 4 large eggs
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
Ingredients
- 3 1/2 tablespoons unsalted butter melted
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup heavy whipping cream
- 1 cup toasted pecans chopped
Crispy
-
Line the bottom of the 9-inch spring pan with parchment paper and set it aside.
-
Mix the vanilla wafer crumbs and brown sugar, add the melted butter and stir, then press the mixture evenly into the bottom and half of the sides of the 9-inch springform pan. Put it in the refrigerator to harden the shell while making the filling.
Pecan filling
-
Add sugar, corn syrup, melted butter, eggs, pecans, and vanilla in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and keep stirring until thickened, 5-7 minutes. Pour into the prepared crust and set aside.
Cheesecake filling
-
Preheat the oven to 350 degrees Fahrenheit.
-
Beat the cream cheese until it is creamy, then add brown sugar and flour, and beat until soft.
-
Add the eggs, one at a time, stirring after each addition until combined. Don’t exceed it! ! ! Add heavy cream and vanilla, then pour the cheesecake mixture over the pecan filling.
-
Place the spring pan on the cookie sheet, put it in the oven and reduce the heat to 325 F. Bake the cake for 60-70 minutes (until the toothpick inserted in the center is almost clean). Turn off the oven and leave the cheesecake in the oven door closed for 1 hour.
-
Use a knife to make a circle around the edge of the cheesecake, but do not remove it from the pan until it has cooled completely.
Ingredients
-
Combine the butter and brown sugar in a small saucepan. Cook for 3-5 minutes or until very bubbly, then add cinnamon, heavy cream and chopped pecans. Cool to room temperature.
-
Loosen the sides of the springform pan and pour the toppings over the cooled cheesecake.
-
Put the cake in the refrigerator.
For more recipes like this one, please go to OMG Chocolate Desserts.
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