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Tuesday, December 1, 2015

Pecan Pie Cheesecake, A MUST Bake Holiday Dessert!

Y'all, I baked a pecan pie cheesecake for Thanksgiving last week and dare to say it might be the best thing I have ever baked! It is at least in the running for the number one spot, hands down!

Cheesecake is one of my favorite desserts and I have to tell you, this pecan pie cheesecake is one of the best I've ever tasted. {Pat on the back} It's like a cheesecake and pecan pie in on dessert. How could anything be better?! Well besides adding pumpkin of course! This cake has a vanilla wafers crust, pecan pie filling, creamy cheesecake layer and buttery, caramel pecan topping. It's not insanely sweet like regular pie because the cheesecake layer perfectly cuts down the sweetness of pecan filling, and still you will get a rich amazing treat!

 Image via Lilluna...because I failed to take a picture of mine cut.

Pecan Pie Cheesecake


For the Crust:
13/4 cups vanilla wafer crumbs
1/4 cup brown sugar
1/3 cup unsalted butter-melted

For the Pecan Filling:
1 cup sugar
2/3 cup dark corn syrup
1/3 cup unsalted butter-melted
2 large eggs-lightly beaten
11/2 cups pecans-chopped
1 teaspoon vanilla extract

For the Cheesecake Filling:
24 ounces cream cheese-softened
11/4 cups light brown sugar
2 tablespoons all-purpose flour
4 large eggs
2/3 cup heavy whipping cream
1 teaspoon vanilla extract

For the Topping:
31/2 tablespoons unsalted butter-melted
1/2 cup brown sugar
1 teaspoon cinnamon 
1/4 cup heavy whipping cream
1 cup toasted pecans-chopped 


To make the Crust:
1. Line the bottom of 9 inch springform pan with parchment paper and set aside.
2. Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

To make the Pecan Filling:
1. 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.

To make the Cheesecake Filling:
1. Preheat the oven to 350 degrees F.
2. Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
2. Add eggs, one at a time, beating just until combined after each addition. Do not over beat it! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
4. Place springform pan on a cookie sheet, put it in the oven and reduce heat to 325 F. Bake the caek for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave the cheesecake in with oven door closed for one hour.
5. Run a knife around the edges of cheesecake but do not take it out of the pan until completely cooled. (I let mine cool overnight in the fridge).

To make the Topping:
1. In a small saucepan combine butter and brown sugar. Cook for 3-5 minutes or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
2. Release the sides of springform pan and spoon the topping over cooled cheesecake.
3. Store the cake in the fridge.

Recipe also found here

I'll be completely honest and say it was a lot of work most because the number of steps but it was worth it. When I got done I said I am never making this again. THEN I took it to lunch at my sister's and everyone loved it! I took one bite and said it wasn't that hard to make...a few more bites, I am definitely making this again! Every last crumb was eaten, huge hit! If you have a cheesecake lovers in your family, I highly recommend trying this pecan pie cheesecake, it's now one of my for sure fall favorites. I will for sure be making this again!
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  1. This looks delicious!!!

  2. That cake/pie looks soooo yummy! You always find the best desserts!