Pecan Pie Cheesecake

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simply LOVE, LOVE Pecan Pie Cheesecake!! Perfect all year round. Recommended to try it.

INGREDENTS :

#For the Crust :

– 1 and 3/4 cups 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 and 1/2 cups pecans-chopped
– 1 teaspoon vanilla extract

#For Cheesecake Filling:

– 24 ounce cream cheese-softened
– 1 and 1/4 cups light brown sugar
– 2 tablespoons all-purpose flour
– 4 large eggs
– 2/3 cup heavy cream
– 1 teaspoon vanilla extract

#Topping :

– 3.5 tablespoon unsalted butter-melted
– 1/2 cup brown sugar
– 1 teaspoon cinnamon
– 1/4 cup heavy whipping cream
– 1 cup toasted pecans-chopped

HOW TO MAKE IT :

#To make the Crust:

1. Using parchment paper, line the bottom of 9 inch springform pan and set aside.
2. Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. When finished, set in the fridge to firm the crust while making the filling.

#To make the Pecan Filling:

1. Combine together sugar, corn syrup, melted butter, eggs, pecans in a medium saucepan and vanilla and bring to a boil over medium-high heat, stirring constantly.
2. Afterwards, reduce heat and simmer for 5 to 7 minutes, stirring constantly until thickened. Now, you should pour into prepared crust and set aside.

#Cheesecake Filing:

1. To start with, preheat your oven to 350 degrees F.
2. Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
3. Add eggs, one at a time, beating just until combined after each addition, making sure not to overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over

#pecan filling.

1. Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake until toothpick inserted in the center comes out almost clean, about 60 to 70 minutes . Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
2. Next, run a knife around edges of cheesecake but be careful to not take out of the pan until completely cooled.

#To make the topping:

1. In a small saucepan combine butter and brown sugar. Cook until very bubbly, about 3 to 5 mins and then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
2. Release the sides of springform pan and spoon the topping over cooled cheesecake.
Store the cake in the fridge.

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