2-LAYER RUM PECAN PIE WITH CHEESECAKE
This is a pecan pie with a cheesecake layer.
Provided by starmaster25
Categories Desserts Pies Pecan Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan.
- Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.
- Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.
- Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 681.8 calories, Carbohydrate 73.8 g, Cholesterol 131.4 mg, Fat 40.8 g, Fiber 3.1 g, Protein 9.4 g, SaturatedFat 13.4 g, Sodium 470.3 mg, Sugar 30.7 g
KENTUCKY DERBY PECAN PIE CHEESECAKE RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, cream cheese, sugar, milk, sour cream, flour, bourbon whiskey, eggs, dark brown sugar, cornstarch, salt, egg yolks, maple syrup, cream, butter, roasted pecan, whole roasted pecan
Provided by Matthew Johnson
Categories Desserts
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F (170°C).
- In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
- Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.
- In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.
- Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.
- Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.
- While the cheesecake is cooking, prepare the stove-top pecan pie filling.
- In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.
- Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.
- Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.
- Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.
- Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.
- If you like, sprinkle with extra chopped pecans or garnish with whole pecans.
- Let the cheesecake chill in the refrigerator until completely set.
- Slice and serve cold or at room temperature.
- Enjoy!
Nutrition Facts : Calories 540 calories, Carbohydrate 55 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, Sugar 40 grams
2-LAYER RUM PECAN PIE WITH CHEESECAKE
This is a pecan pie with a cheesecake layer.
Provided by starmaster25
Categories Pecan Pie
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan.
- Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.
- Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.
- Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 681.8 calories, Carbohydrate 73.8 g, Cholesterol 131.4 mg, Fat 40.8 g, Fiber 3.1 g, Protein 9.4 g, SaturatedFat 13.4 g, Sodium 470.3 mg, Sugar 30.7 g
2-LAYER RUM PECAN PIE WITH CHEESECAKE
This is a pecan pie with a cheesecake layer.
Provided by starmaster25
Categories Pecan Pie
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Unroll 1 pie crust on a work surface; brush with water. Place second pie crust atop the first pie crust; press gently together. Place the double crust in a 9-inch pie pan.
- Beat cream cheese, 1/2 cup sugar, 1 egg, vanilla, and salt together in a bowl until smooth and creamy. Pour into pie crust; sprinkle cheesecake filling with pecans.
- Mix corn syrup, butter, 1/4 cup sugar, 3 eggs, and rum extract together in a bowl until smooth; pour over pecan layer.
- Bake in the preheated oven until a knife inserted in the center of the pie comes out clean, 45 to 50 minutes.
Nutrition Facts : Calories 681.8 calories, Carbohydrate 73.8 g, Cholesterol 131.4 mg, Fat 40.8 g, Fiber 3.1 g, Protein 9.4 g, SaturatedFat 13.4 g, Sodium 470.3 mg, Sugar 30.7 g
BUTTERED RUM AND SPICED PECAN CHEESECAKE
With its subtle rum flavor, spiced pecans and creamy richness, this dessert is the ultimate holiday cheesecake. Even better, it can be made up to 3 days ahead and refrigerated until serving time. From Cooking Pleasures.
Provided by Pinay0618
Categories Cheesecake
Time 2h
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 325°F Lightly butter rimmed baking sheet. Whisk egg white until foamy in medium bowl. Whisk in 1/2 cup sugar, 1 teaspoon cinnamon, allspice and salt. Stir in pecans to coat. With slotted spoon, place pecans on baking sheet in single layer.
- Bake pecans 15 to 20 minutes or until rich golden brown, stirring once or twice. Cool completely. (Pecans can be made 3 days ahead. Cover and store at room temperature.).
- Wrap outside of 10-inch springform pan with heavy-duty foil. Combine shortbread crumbs, butter and 1 teaspoon cinnamon in medium bowl; press into bottom and 1/2 inch up sides of pan. Bake 10 to 12 minutes or until a shade darker and fragrant. Cool on wire rack.
- Beat cream cheese, 3/4 cup sugar, brown sugar and 1 teaspoon cinnamon in large bowl at medium-low speed until blended. Beat in eggs one at a time until just blended. Beat in rum and vanilla. Pour into crust. Place 16 spiced pecan halves around edge of batter. (Do not press into batter.) Place springform pan in large shallow roasting or broiler pan. Add enough hot water to come halfway up sides of springform pan.
- Bake 55 to 60 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack to room temperature. Refrigerate overnight. Serve with additional spiced pecans. Store in refrigerator.
Nutrition Facts : Calories 438.4, Fat 32.8, SaturatedFat 15.4, Cholesterol 122.9, Sodium 266.1, Carbohydrate 29.4, Fiber 1.4, Sugar 26.3, Protein 7.3
TWO LAYER PECAN PIE
This great recipe was my mom's "special" pecan pie for special occasions. I'm not sure where it came from, but since we had our own pecan tree, Mom tried every pecan pie recipe around, and this one stood the test of time.
Provided by Anita73
Categories Pie
Time 1h10m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Beat bottom layer ingredients together until smooth.
- Pour into an unbaked pie shell.
- Mix top layer ingredients and pour gently over the cream cheese mixture.
- Bake in preheated 350 degree oven for 50 to 60 minutes.
- As it bakes, the bottom layer will rise to the top.
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