Pecan Pie Cheesecake

Pecan Pie Cheesecake

prep time:

1 HR

cook time:

1 HR 30 MINS

total time:

2 HRS

Pecan Pie Cheesecake has a layer of rich and creamy New York cheesecake, sandwiched between two thick layers of pecan pie filling.

Ingredients

Crust:

·          2 cups graham cracker crumbs

·          1 cup pecans ground

·          2 tablespoons brown sugar

·          1 stick (1/2 cup) unsalted buttermelted

Pecan Pie Filling:

·          3 cups pecans roasted and chopped

·          1 1/2 cup dark brown sugar

·          1/2 cup cornstarch

·          1/2 teaspoon salt

·          6 egg yolks room temperature

·          1 1/2 cup dark corn syrup or maple syrup

·          1 cup heavy whipping cream lukewarm

·          8 tablespoons unsalted butter cold and diced

·          2 teaspoon vanilla extract or bourbon

Cheesecake Layer:

·          3 packages 8 oz each cream cheese room temperature

·          1 cup white granulated sugar

·          2 tablespoons flour

·          1 teaspoon vanilla extract

·          2 large eggs room temperature

·          1/4 cup heavy whipping cream room temperature

·          1/2 cup sour cream room temperature

Whipped Cream:

·          2 cups heavy whipping cream cold

·          1/2 cup white granulated sugar

Instructions

Crust:

1.     Lightly coat a 10 1/2 inch springform pan with baking spray and set aside.

2.     Add the "Crust" ingredients to a large bowl and stir until well combined.

3.     Press the mixture into the prepared pan. Using a measuring cup, press the crust and try to line the sides about 2 inches up the pan edges.

4.     Refrigerate or best freeze for at least 20 minutes.

Pecan Pie Filling:

1.     Preheat oven to 325 degrees Fahrenheit.

2.     Adjust the top rack to be positioned in the middle of the oven.

3.     If not using canned pecan pie filling, follow the below instructions to make your own.

4.     In a small bowl combine brown sugar, cornstarch and salt, whisk to combine.

5.     Place a sauce pan over low medium heat, add the sugar mixture to it.

6.     Whisk in the egg yolks, dark corn syrup or maple syrup and cream, until smooth. Stir continuously and bring to a simmer.

7.     Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.

8.     Remove from heat. Stir in cold diced butter until fully melted.

9.     Fold in roasted, chopped pecans and vanilla extract or bourbon.

10. Transfer HALF of the mixture to the prepared graham crust. Set aside the other half.

11. Cover pan with foil and bake for 20 minutes.

12. Remove from oven, discard foil cover and let it cool to room temperature on a wire rack. Once cooled, transfer to the fridge for about 20-30 minutes for the mixture to settle.

New York Cheesecake Layer:

1.     Adjust the top rack to be positioned in the middle of the oven.

2.     Make sure all the ingredients are at room temperature before you begin.

3.     In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-low speed.

4.     Add the rest of the ingredients from the "Cheesecake Layer" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.

5.     Remove springform pan from the fridge and pour the cheesecake batter mixture on top of the pecan pie filling. Level the top with a spatula.

6.     Transfer to the freezer for about one hour, until the cheesecake layer is hard enough to pour the pecan pie filling on top of it.

Top Pecan Pie Layer:

1.     Once the cheesecake layer has settled, remove from the freezer and add the remaining pecan pie filling on top of it.

2.     Level the top with a spatula.

Bake:

1.     Preheat oven to 350 degrees Fahrenheit.

2.     Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath". This should be done if you decide to use the whole pecan pie filling for the bottom layer.

3.     Bake in the preheated oven at 350F for 30 minutes, reduce heat to 325F and bake for another 30 minutes.

4.     Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.

5.     Transfer cheesecake to a wire rack to cool completely, after which transfer to the fridge for at least six hours or better overnight.

Whipped Cream:

1.     Add cream and sugar to a large bowl.

2.     Using a hand mixer or stand mixer, whisk on slow - medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.

3.     Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake right before serving.

                                        

Source https://sweetandsavorymeals.com

Tweet