Pecan Pie Cheesecake Recipes

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Kentucky Derby Pecan Pie Cheesecake Recipe by Tasty image

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

2 cups graham cracker crumbs
⅓ cup butter, melted
16 oz cream cheese, at room temperature
¾ cup sugar
¼ cup milk
½ cup sour cream
2 tablespoons flour
3 teaspoons bourbon whiskey, divided
2 eggs
1 cup dark brown sugar
¼ cup cornstarch
½ teaspoon salt
4 egg yolks
⅔ cup maple syrup, or dark corn syrup
½ cup cream, warm to the touch
4 tablespoons butter, cold
2 cups roasted pecan, chopped
whole roasted pecan, to serve


  • 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


Pecan Pie Cheesecake image

This is one of the best cheesecake recipes. If you love pecans and you love cheesecake, this is the one for you. This cheesecake disappears before it has the chance to cool.

Provided by The Real Cake Baker

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h

Yield 10

Number Of Ingredients 8

2 (8 ounce) packages cream cheese, softened
2 ⅓ cups white sugar
4 eggs, divided
2 ½ teaspoons vanilla extract, divided
1 (9 inch) prepared graham cracker crust
1 ½ cups chopped pecans
⅔ cup light corn syrup
¼ cup white sugar


  • Preheat the oven to 375 degrees F (190 degrees C).
  • Blend cream cheese, 2 1/3 cups sugar, 2 eggs, and 2 teaspoons vanilla extract together until light and fluffy. Spread over the bottom of the pie crust. Gently place pecans on top.
  • Mix remaining 2 eggs, corn syrup, 1/4 cup sugar, and 1/2 teaspoon vanilla extract together until thoroughly combined. Pour over the pecans.
  • Bake in the preheated oven until edges are set and center only slightly jiggles, 40 to 45 minutes. Let cool completely.

Nutrition Facts : Calories 680.9 calories, Carbohydrate 87.8 g, Cholesterol 123.7 mg, Fat 35.3 g, Fiber 1.9 g, Protein 8.4 g, SaturatedFat 12.7 g, Sodium 310.7 mg, Sugar 67.7 g


Pecan Pie Cheesecake image

Make and share this Pecan Pie Cheesecake recipe from

Provided by

Categories     Cheesecake

Time 2h30m

Yield 1 9-inch cake

Number Of Ingredients 20

1 1/2 cups graham cracker crumbs
1/3 cup sugar
8 tablespoons butter, melted
6 tablespoons unsalted butter
1/2 cup packed light brown sugar
3/4 cup dark corn syrup
1 1/2 cups chopped pecans
2 eggs, beaten
1/2 teaspoon vanilla extract
1 pinch salt
24 ounces cream cheese
1 cup packed light brown sugar
1/4 cup all-purpose flour
4 large eggs
1 cup heavy cream
4 tablespoons unsalted butter
1/2 cup light brown sugar, packed
1 1/2 cups toasted pecans, chopped
1/3 cup heavy cream
1 pinch salt


  • Preheat oven to 325 degrees F. In a large bowl, combine graham cracker crumbs, sugar and butter. Press evenly into bottom and halfway up the side of a 9-inch springform pan. Bake for 6-8 minutes; set aside to cool.
  • In a small saucepan over medium heat, melt 6 tablespoons butter. Add 1/2 cup light brown sugar and cook, stirring occasionally, until starting to bubble and sugar is dissolved, about 2 minutes. Remove from heat and stir in dark corn syrup, 1 1/2 cup chopped pecans, eggs, vanilla extract and salt. Pour into prepared crust; set aside.
  • In a stand mixer with paddle attachment, beat cream cheese, 1 cup light brown sugar and flour until fluffy. Add eggs, one at a time, beating after each addition until just combined. Add 1 cup heavy cream and stir until well combined. Pour over pecan pie filling and place springform pan on a baking sheet. Bake for 60-70 minutes until cake jiggles slightly when moved or toothpick inserted in the center comes out clean. Turn off oven and leave cake in for 1 hour, then remove from oven and let cool completely.
  • To Make the Pecan Topping:
  • Melt butter in a small saucepan over medium heat. Add brown sugar and cook until bubbling, about 3-5 minutes. Remove from heat and stir in 1 1/2 cups toasted pecans, 1/3 cup heavy cream and pinch of salt. Let cool to room temperature then spoon over.
  • cooled cheesecake. Slice to serve or store refrigerated.

Nutrition Facts : Calories 11232.9, Fat 835, SaturatedFat 367.4, Cholesterol 2849.9, Sodium 4978.3, Carbohydrate 894.2, Fiber 35.8, Sugar 635, Protein 129.2


Easy Pecan Pie Cheesecake image

This pecan pie cheesecake has been a huge hit with my family year after year after year! Serve with whipped cream.

Provided by KGeorge

Categories     Desserts     Cakes     Cheesecake Recipes

Time 50m

Yield 8

Number Of Ingredients 11

1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 large egg, beaten
1 teaspoon vanilla extract
½ teaspoon salt
1 (9 inch) unbaked pie crust
1 ¼ cups chopped pecans
1 cup light corn syrup
3 large eggs
¼ cup white sugar
1 teaspoon vanilla extract


  • Preheat the oven to 375 degrees F (190 degrees C).
  • Beat cream cheese, sugar, egg, vanilla extract, and salt for pie together in a bowl until creamy. Spread evenly over the bottom of the unbaked pie crust, then sprinkle pecans evenly over top.
  • Combine corn syrup, eggs, sugar, and vanilla for topping together in a bowl. Beat until smooth. Pour over pecan layer.
  • Bake in the preheated oven until pecan layer is golden brown, 35 to 45 minutes. Let cool on a wire rack. Serve slightly warm.

Nutrition Facts : Calories 567.4 calories, Carbohydrate 64.1 g, Cholesterol 123.8 mg, Fat 33.1 g, Fiber 2.6 g, Protein 8.3 g, SaturatedFat 9.9 g, Sodium 405.6 mg, Sugar 30.9 g


Pecan Pie Cheesecake image

This Pecan Pie Cheesecake combines the flavors of two classic desserts to make a rich, creamy, nutty recipe sure to satisfy any sweet tooth.

Provided by Shauna

Categories     Dessert

Time 7h45m

Number Of Ingredients 21

2 cup graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers
1/3 cup light brown sugar packed
1/2 cup salted butter melted
1/3 cup salted butter
2 eggs
1 tsp vanilla extract
1 1/2 cup pecans chopped
1 cup light corn syrup
1 cup granulated sugar
2 8- oz package cream cheese softened
1 cup granulated sugar
1/4 tsp salt
1 1/2 tbsp all-purpose flour
1 tbsp vanilla extract
3 eggs
1/2 cup sour cream
1/4 cup salted butter
1/3 cup light brown sugar
1/2 tsp vanilla extract
1/4 cup heavy cream
1 cup roughtly chopped pecans


  • Preheat the oven to 325°F.
  • Line a 9" round springform pan with parchment paper and spray with non-stick cooking spray.
  • Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
  • Place the crust into the freezer to chill while the filling is being prepared.
  • In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
  • Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
  • Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn't stick or burn to the bottom or sides of the saucepan.
  • Pour the pecan pie filling into the chilled crust and spread into an even layer.
  • Beat together cream cheese and sugar until fully mixed and fluffy.TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
  • Mix in salt and flour.
  • By hand, gently stir in vanilla extract and one egg at a time until fully combined.
  • Mix in the sour cream and stir until smooth.
  • Pour cheesecake mixture evenly over the pecan filling mixture.TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
  • Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
  • Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
  • Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
  • When cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill for at least 4 hours.
  • Remove cheesecake from the springform pan and prepare pecan topping.
  • Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
  • Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
  • Stir in pecans and spoon topping over cheesecake.

Nutrition Facts : ServingSize 1 piece, Calories 834 kcal, Carbohydrate 103 g, Protein 9 g, Fat 46 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 152 mg, Sodium 450 mg, Fiber 3 g, Sugar 87 g


Pecan-Pie Cheesecake image

Inspired by a favorite holiday pie, this cheesecake and its gooey pecan topping can be made in advance. Bake the cheesecake, wrap it and refrigerate it for up to two days. Do the same with the caramel sauce and reheat. When it comes to topping the cake, gravity knows best: Mound the sauce in the center, and let it naturally ooze to the edge.

Provided by Food Network Kitchen

Categories     dessert

Time 12h10m

Yield 10 to 12 servings

Number Of Ingredients 17

6 tablespoons unsalted butter, melted, plus more butter for the pan
9 chocolate graham crackers (about 1 sleeve)
2 tablespoons sugar
Pinch fine salt
Four 8-ounce packages cream cheese, at room temperature
1 1/4 cups sugar
1 cup sour cream
6 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup pecans
1/2 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
1/2 cup sugar


  • 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.
  • Pulse the graham crackers in a food processor until finely ground. Add the butter, sugar and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Remove and let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
  • For the filling: Wipe out the food processor. Pulse the cream cheese, sugar and sour cream until completely smooth, without any lumps, scraping down the sides of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the sides of the springform pan (but not above the foil).
  • Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
  • Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
  • 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. Let cool, then halve each pecan lengthwise.
  • Meanwhile, heat the cream, butter, corn syrup, vanilla and salt in a small saucepan over medium heat until just steaming. Reduce the heat to low to keep the cream mixture warm.
  • Cook the sugar in an even layer in a medium skillet over medium heat, without stirring, until it begins to melt. Gently swirl the pan as needed as the sugar continues to melt and begins to caramelize and turn lightly golden in spots. Keep cooking and swirling until the caramel is a uniform deep amber. Remove from the heat, and slowly whisk in the warm cream mixture (watch out for ferocious bubbles). Return the caramel sauce to medium heat, and cook to reduce slightly, about 2 minutes. Let cool. 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. (The sauce can be refrigerated up to 2 days; reheat in the microwave.)
  • To assemble: Spoon the sauce into the center of the cheesecake, and let it ooze to the edge. If needed, swirl the sauce with the back of a spoon to help it along. Sprinkle the pecans in a generous layer over the sauce. The cheesecake can now be served or refrigerated for up to 4 hours.
  • To slice the cake, dip a sharp, heavy knife into warm water, wipe the knife dry and slice into the cake. Wipe the knife clean and repeat.

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2021-04-19 HOW TO MAKE THIS PECAN PIE CHEESECAKE RECIPE. FOR THE CRUST. STEP ONE: Preheat the oven to 325°F. STEP TWO: Line a 9-inch round …
Ratings 3
Calories 817 per serving
Category Dessert
  • Beat together cream cheese and sugar until fully mixed and fluffy. TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
  • Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.

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2017-11-27 Pecan Pie Cheesecake. by Tasty Recipes. AuthorTasty Recipes CategoryDessert. This mouth watering pecan pie cheesecake is a perfect dessert for …
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2019-09-06 Thaw overnight before slicing. For the Pecan Pie Topping: In a large skillet over low heat, melt the butter. Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and …
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  • In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth.
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5/5 (19)
Category Thanksgiving, Baking, Dessert
  • Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer using the paddle attachment), beat cream cheese and brown sugar.
  • Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
  • Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan.
  • Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter).
  • Release springform pan from cheesecake and spoon over cooled pecan pie topping. Serve.

2007-10-17 Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet. Step 4. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie …
4.5/5 (51)
Total Time 2 hrs 10 mins
Servings 8
  • Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans.
  • Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet.
  • Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool. Serve immediately, or cover and chill up to 2 days.

2021-03-23 FREEZE PECAN PIE CHEESECAKE; This cheesecake can be frozen without the topping for up to 3-months. Cover the cheesecake tightly in plastic wrap and store it in the freezer. When you are ready to serve, allow the cheesecake to come to room temperature, make the topping, and serve. TIPS FOR MAKING PECAN PIE CHEESECAKE:
Servings 10
Total Time 1 hr 25 mins
Category Breakfast, Brunch, Dessert
  • In a medium bowl mix together the crust ingredients and press firmly into the bottom of the prepared pan. Use the back of a measuring cup or glass to press the mixture down firmly. Set aside
  • In a large bowl, using a hand mixer, beat the softened cream cheese and brown sugar together till fully combined (2-3 minutes)

2019-11-05 Keyword: pecan pie cheesecake, pecan pie cheesecake bars, pecan pie cheesecake recipe Servings: 12. Calories: 808.13 kcal. Ingredients. For the Graham Cracker Crust: 1/2 cup unsalted butter, melted; 1 1/2 cup graham cracker crumbs; 1/4 cup light brown sugar, loosely packed; 1/2 teaspoon ground cinnamon; 1/8 teaspoon kosher salt; For the Brown Sugar Cheesecake …
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Total Time 5 hrs 10 mins
Category Dessert
Calories 808 per serving
  • Lightly mist a 9-inch diameter cake pan** with non-stick spray, and line with a circle cut from parchment.
  • Place the corn syrup, brown sugar, cornstarch, egg yolks, cream, bourbon (if using), and salt in a medium, heavy bottomed pot and whisk to combine.

2018-11-02 Pecan Pie Cheesecake Recipe. Save Recipe Rate Pin Print. 4.78 from 44 votes. Pecan Pie Cheesecake has a wafers crust, pecan pie filling, cheesecake layer and buttery, caramel-pecan …
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  • In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and 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.
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2019-09-21 This pecan pie cheesecake combines two classic desserts: New York cheesecake and pecan pie. It has the crunchy graham cracker crust, tangy flavor, and velvety smooth texture that you know and love from cheesecake. Then we’re adding pecans to the crust, and a delicious brown sugar pecan topping to give it the buttery, caramel, nutty flavor of classic pecan pie…
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  • Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are covered. Wrap at least 3 times so that all the seems are covered.

2019-08-05 Pecan Pie Cheesecake Recipe. This cheesecake got rave reviews with my taste testers. It has a creamy filling, crunchy crust, and ooey-gooey pecan pie topping. I've retested the recipe, updated the process, and made a video with process shots to help you have success when making it. The biggest challenge is preventing the cheesecake …
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  • Move the oven rack to the middle position and heat the oven to 350°F. Line the inside bottom and sides of a 9-inch springform pan with parchment paper or aluminum foil and spray lightly with nonstick spray. Wrap foil around the outside bottom as well and set aside.
  • Stir the graham cracker crumbs, ground pecans, brown sugar, and melted butter together until it resembles wet sand. Press the crumb mixture into the bottom and up the sides of the prepared pan. (There's enough crust to go pretty far up the sides of the pan. You need it to be at least 3/4 of the way up so it's tall enough to hold the filling and topping.)

2021-09-22 How To Make Pecan Pie Cheesecake. Prep work: Preheat the oven, fill a pan with water. Make Crust: Combine butter, pecans, brown sugar, and butter.Press into pan. For the filling: Combine …
5/5 (3)
Total Time 1 hr 25 mins
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2020-11-08 Nutty, caramel, pecan pie filling on top of the rich and creamy cheesecake is so addictive and simply irresistible. These yummy bites are a combo of two favorite desserts- cheesecake and pecan pie. Actually, they are the mini version of my most popular Thanksgiving and Christmas recipe- Pecan Pie Cheesecake. Mini Pecan Pie …
5/5 (1)
Category Desserts
Servings 12
Total Time 1 hr
  • Stir together crushed graham crackers, light brown sugar, and cinnamon. Then, add melted butter, stir well with a fork until all crumbs are evenly moistened.
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2021-08-06 Bake of 30 minutes. PECAN PIE TOPPING: While the cheesecake layer is baking, prepare the pecan topping. Combine the brown sugar, corn syrup, vanilla extract and butter in a medium sauce pan. Stir and bring the boil to a mixture and then heat for 2-3 minutes. Remove the heat and allow the corn syrup mixture to cool.
Servings 8
Calories 771 per serving
Total Time 5 hrs 40 mins

2021-09-03 Tools used to make this Pecan Pie Cheesecake recipe. Springform Pan: This special pan is a deep round baking dish that has a spring-loaded side, so it pops open and the ring around the sides is removed after cooling leaving the exposed sides and a base to support the bottom is left in place. Hand Mixer: This is the best hand mixer, it makes everything easier and is light and easy to use with ...
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2019-11-11 Bake for 60-65 minutes or until set but still wobbly in the center. 12. Remove the cheesecake from the oven and cool on a wire rack. 13. Make the pecan pie topping by melting the butter, brown sugar and cornstarch in a saucepan over low heat. 14. Whisk in egg yolks, maple syrup, half and half and salt until smooth.
Cuisine American
Total Time 9 hrs 25 mins
Category Dessert
Calories 914 per serving

2021-08-19 This no-bake Pecan Pie Cheesecake is a perfect pairing of my two favorite decadent desserts--cheesecake and pecan pie. With its buttery cookie crust, light, creamy, and velvet-rich cheesecake filling, plus a sweet nutty topping, this recipe is easy and effortless to make and then left in the fridge to chill and set (no oven required).
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Category Dessert
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Total Time 4 hrs 35 mins

Pecan Pie Cheesecake - 60 Favorite Fall Dessert Recipes ... These best pecan pie recipes will have all of your thanksgiving guests asking for seconds! This dessert is a mashup of two classics: Put the pecans on a baking sheet and bake (you can do this before, during, or after baking the crust), shaking and stirring, for about 5 minutes, or unti. Vegan Chocolate Peanut Butter Cheesecake from ...

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2021-10-08 Instructions. Preheat oven to 350F and arrange a rack in the lower third of the oven. In a large bowl, whisk together the sugar, melted butter, corn syrup, eggs, and vanilla. Stir in the pecans to coat. Fit the crust into a 9″ pie plate and crimp the edges. Pour the pecan mixture into the pie shell and place on a baking sheet.

Refrigerate cheesecake overnight. Make the Pecan Topping: In a small sauce pan, mix together butter, brown sugar, cinnamon, and salt. Place over medium low heat and stir constantly until sugar is melted into the butter. Allow mixture to bubble for about 1 to 1 1/2 minutes. Remove from heat and fold in raw pecan …

2021-10-13 44+ Pecan Pie Cheesecake Recipe Pinterest Images. 190 · 80 minutes · pecan pie cheesecake is made with a plain cheesecake base topped with pecan pie filling! · pecan pie cobbler is an easy and delicious dessert, especially for the thanksgiving and christmas holidays. 29 Best Pecan Pie Recipes Ever Moore Or Less Cooking from . Turn off oven and leave cake …

2021-10-13 Pecan Filling Ingredients: 1 cup granulated sugar 1 cup corn syrup 1/3 cup melted butter 2 large eggs 1 1/2 cups chopped pecans 1 tsp. pure vanilla extract. Cheesecake Filling Ingredients: 3 8 ounce packages cream cheese. softened. 1 cup sugar packed 3 Tbsp all-purpose flour 3 eggs 1/2 cups heavy cream 2 tsp vanilla extract. Topping Ingredients ...

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