Pecan Pie Cheesecake Thanksgiving and Christmas Dessert Recipe
Two beloved classic Thanksgiving and Christmas dinner party desserts in one! Pecan Pie and Cheesecake combined to create your new favorite yummy holiday dessert. BEHOLD! Pecan Pie Cheesecake deserves a blue ribbon in the holiday dessert table category.
1 and 3/4 CupsNilla Wafer Cookie Crumbsyou can smash the cookies in a ziplock baggie or use a food processor to form crumbs
1/4Cuplight brown sugar
For your Pecan Filling Layer
1 and 1/4Cuplight brown sugar
2/3Cupdark corn syrup
1 and 3/4CupsPecanschopped and toasted (see instructions section below on how to toast them)
For your Cheesecake Layer
38 oz. PackagesCream Cheese(24 ounces total) softened to room temperature
1 and 1/4Cupslight brown sugar
2TablespoonsAll Purpose Flour
2/3Cupheavy whipping cream
For your Topping Layer
3 and 1/2TablespoonsButter (unsalted)melted
1/2Cuplight brown sugar
1/4Cupheavy whipping cream
1CupPecanstoasted and chopped (see instructions below on how to toast them)
Toasting the Chopped Pecans
Preheat oven to 350°F. Lightly spritz baking sheet with cooking spray. To toast pecans, put them on a baking sheet and toast them just until they become aromatic, about 5 minutes. You have to watch them carefully as they are easily scorched
** MAKE SURE you are looking at the ingredient measurements in the section just for the crust! ** Line the bottom of 9 inch spring form pan with parchment paper and set aside. Combine Nilla wafer cookie crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of your 9 inch springform pan. Set aside in the refrigerator to firm up the crust while you make the filling.
Pecan Filling Layer
** MAKE SURE you are looking at the ingredient measurements in the section just for the Pecan Filling layer! ** In a medium saucepan, combine light brown sugar, corn syrup, melted butter, eggs, toasted pecans and vanilla. 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.
Preheat the oven to 350 degrees Fahrenheit. ** MAKE SURE you are looking at the ingredient measurements in the section just for the CHEESECAKE layer! ** Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy. Add eggs, one at a time, beating just until combined after each addition. ***Be VERY careful to not overbeat it. Stir in the heavy cream and vanilla, then pour cheesecake mixture over your pecan filling. Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 Fahrenheit. Bake the cheesecake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). ***”To check if your cheesecake is done, gently shake the cheesecake. If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it is done. (The center will firm up during the cooling time.) Do not use a knife to check doneness.” – BHG * Turn off the oven and leave cheesecake in with oven door closed for 1 hour. Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.
** MAKE SURE you are looking at the ingredient measurements in the section just for the TOPPING layer! ** 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, toasted pecans. Cool to room temperature. Release the sides of spring form pan and spoon the topping over cooled cheesecake. Store the finished dessert in the fridge until it’s time to serve your yummy dessert!
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