This decadent treat starts out with the pecan pie filling which is simmered on the stove top until it thickens before pouring it into the crust in a springform pan. I am not much a cheesecake lover ( might be now ) but she is …. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more. I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. But this glazed pecan topping is so much easier to make than pralines. Beat the cream cheese, sugar, eggs, cream and vanilla until smooth before pouring on top of the pecan pie filling in the spring-form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 60 minutes. Thanks. I have no idea how to weigh a cup of butter. The Best Philadelphia Cream Cheese Cheesecake Pie Recipes on Yummly | Margarita Cheesecake Pie, Cranberry Cheesecake Pie, Margarita Cheesecake Pie ... Pecan Cheesecake Pie Inside BruCrew Life. Tasted just like a pecan pie, which my hubby was craving. If you bring the heat up slowly and stir constantly the eggs will come up to temperature without cooking (scrambled style). It was time for a change! Pecan pie and cheesecake are two of my all time favourite desserts (especially for Thanksgiving) and combining the two makes things even better! The topping will remain soft but not too runny at room temperature and it will be pretty solid if you chill in the fridge. The Best of Closet Cooking! Reduce the heat to low to keep the cream mixture warm. Transfer the springform pan to a cooling rack. To slice the cake, dip a sharp, heavy knife into warm water, wipe the knife dry and slice into the cake. You can use salted butter and it will simply make this more of a sweet and salty cheesecake, which is also nice! Pulse the cream cheese, sugar and sour cream until completely smooth, without any lumps, scraping down the sides of the bowl a few times. I don't have much experience with baked cheese cake but this looks so good and the intructions easy to follow even if I do mess up at the very least I'll have real fancy pudding. Cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt. My pecan bottom was a bit runny, not sure what I did wrong there, but tasted great. The whole thing is baked until both layers are set before cooling and enjoying! A pecan pie topped with a cheesecake topped with a pecan caramel sauce! The … (This helps seal the pan, to keep water out while baking.). Please explain. © 2020 Discovery or its subsidiaries and affiliates. (The sauce can be refrigerated up to 2 days; reheat in the microwave.). It’s a very very rich dessert to make it for a larger group and make the pieces small. Preheat the oven to 325ºF and put a large pot of water on to boil. Pecan Pie Cheesecake has a crunchy pecan crust, a velvety brown sugar cheesecake layer and is topped with gooey caramel and toasted pecans. I don’t understand about heating the eggs to just boiling. BUY NOW: Nordic Ware Leakproof 9" Springform Pan, $17, amazon.com. It did t make a difference, it was amazing! Cover the bottom and sides of a 9-inch springform pan with extra large aluminum foil so that the no … Can you help? Preheat oven to 350 degrees. Hello! It will still be a liquid when pouring it into the crust but it should be a thick liquid. Enjoy! When it reaches a boiling point, … BAKER'S Semi-Sweet Chocolate; cool slightly. Everyone LOVED this. thank for this recipe I like to try your cheese cake ,look really good ,I will let you know the out come, I love your recipes, but when trying this one, I had troubles with the pecan pie filling – I couldn’t bring it to boil, it started turning into a sort of omelette… I’m a complete baking newbie, would you please have any idea where I might have gone wrong? (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it’s also amazing while still warm from the oven!). I made this today, Sunday. Remove and let cool completely. Will it keep in the fridge until Thursday? Mix the brown sugar, maple syrup, butter, eggs, vanilla and pecans, bring to a simmer over medium heat, stirring, in a sauce pan and cook until it thickens, about 5 minutes, before pouring into the crust in the springform pan. Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook: But first, let me take you on a little trip… Last fall, I had the amazing opportunity to take a trip with the National Pecan Shellers Association to be a part of the pecan … This dessert is the BEST I have ever eaten!! Spray a 9.5 inch pie plate with a thin layers of nonstick baking spray. 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. Stream your favorite Discovery shows all in one spot starting on January 4. Turn the oven off, and open the door for a few seconds to let out some heat. To assemble: Spoon the sauce into the center of the cheesecake, and let it ooze to the edge. How do the eggs not cook? 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. Thank you Kevin, your recipes are quickly becoming my favorite!! Add the eggs and vanilla, and pulse until incorporated. To the bowl of your mixer add all the pecan pie ingredients except the pecans and mix until well … I live in a higher altitude, would that affect the cheesecake cooking at all? Our butter comes as 200 gram block. Pulse the graham crackers in a food processor until finely ground. (I poured it still liquid on the crust and baked for a few minutes before adding the rest, and it tastes delicious, although it falls apart a bit, so I’m happy nevertheless). Was looking for a dessert to go with my Christmas beef wellington and I think this might just beat out the sticky toffee pudding I was going to do. Add the butter, sugar and salt, and pulse until the mixture comes together and holds its shape when squeezed. Bake until the crust is just firm, about 10 minutes. Run a knife around the edge, and let the cheesecake cool to room temperature. Trying to find one I made a year or two ago, and thought this was it…but am certain there were no Nilla wafers in the recipe I used. Remove from the heat, and slowly whisk in the warm cream mixture (watch out for ferocious bubbles). Did this recipe get updated recently? 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. But definitely a very delicious dessert! Will the topping get hard and solid while cooling or Will it remain like a sauce? Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. In a large bowl, beat cream cheese, brown sugar, granulated sugar, flour and vanilla extract with a … Followed the recipe as written, and it was rich and delicious. Why must the butter be unsalted? Double wrap the bottom of the springform pan with heavy duty foil, making sure it is tightly sealed … Let cool. It sounds like the eggs may have cooked, scrambled style, due to high temperature. eggs, refrigerated pie crust, butter, cream cheese, sugar, pecans and 4 more. Bake the cheesecake, wrap it and refrigerate it for up to two days. All rights reserved. Ohhhh my gosh, I made this for Thanksgiving and I almost died and went to heaven! My brother-in-law even offered to divorce my sister and marry me! 22 Comments. The cheesecake can now be served or refrigerated for up to 4 hours. Bake until the crust is just firm, ab… We don’t get butter like you do. Thanks so much…. Made this for Christmas dinner. Never miss a recipe! Subscribe to the email Newsletter! Place the pan on a large piece of foil, and fold the foil up the sides of the pan. For the filling: Wipe out the food processor. If needed, swirl the sauce with the back of a spoon to help it along. Cake, Cheesecake, Dessert, Food, Gluten-free, Recipe, Southern, Vegetarian. Wipe the knife clean and repeat. Wrap and refrigerate overnight or up to 2 days. Pulse the graham crackers in a food processor until finely ground. 6 tablespoons unsalted butter, melted, plus more butter for the pan, 9 chocolate graham crackers (about 1 sleeve), Four 8-ounce packages cream cheese, at room temperature. Return the caramel sauce to medium heat, and cook to reduce slightly, about 2 minutes. Inspired by a favorite holiday pie, this cheesecake and its gooey pecan topping can be made in advance. All rights reserved. Your email address will not be published. Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes! The recipe has not been updated and graham crackers are also amazing! When it reaches a boiling point, … Your email address will not be published. Sign up for the Recipe of the Day Newsletter Privacy Policy. 1 cup of butter is 227g butter. Mix the crumbs, butter and sugar and press into the bottom of a 8-10 inch spring form pan. I made this for Thanksgiving, and it was a hit. It certainly sounds delicious. Meanwhile, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan over medium heat until just steaming. Thank you for sharing this recipe. Did this used to call for graham crackers? Enjoy! I have updated the recipe to specify the temperature for cooking the pecan pie filling. Gently swirl the pan as needed as the sugar continues to melt and begins to caramelize and turn lightly golden in spots. I made this last week, as I put it in the oven I realized I didn’t add the 1/4 cup whipping cream to the cream cheese mixture. No forks or spoons required, … Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan (but not above the foil). Do you need to allow time for the pecan pie filling to cool prior to adding the cheesecake filling? 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