Pecan Pie Cheesecake

This dreamy pie Cheesecake is that the good Thanksgiving treat. a mixture of classic pie and creamy cheesecake makes a tasty twist of 2 ancient treats!

Cheesecake once more 🙂 albeit, once the „cheesecake queen episode“ (when my husband had an honest laugh on my account) i made a decision to not build a cheesecake within the close to future, destiny had different concepts. Kristyn from the LilLuna journal, World Health Organization was delighted with my cheesecakes, asked me to form my contributor post now a Thanksgiving version of this nice treat. and that i had no alternative. albeit i assumed that may mean some additional days of jokes for my husband, everything in my room was prepared for a tasty fall cheesecake.

Since the Pumpkin version was already on the menu, Pecans were a plan that was merely there for the taking. And so, terribly quickly, on the table, there was an exquisite pie Cheesecake that may simply be favorite on your Thanksgiving list of treats. Well, perhaps second to my tasty paste cheesecake! 🙂

And if this cheesecake is basically one in all your candidates, I will tell you sincerely that this is often one in all the most effective I ever created. With vanilla wafers crust and pie filling, you'll get the superbly balanced style of pie, whose sweetness is relieved by this cheesecake layer creating this cake a very made and decadent combination.

On the opposite hand, just one look on a cut piece of this salty pie Cheesecake, with a threat that he may keep while not it, was enough to prevent my husband from creating his usual „cheesecake queen“ jokes.  As a souvenir, he got this stunning piece 🙂

Ingredients

For the Crust:

• 1 and 3/4 cups vanilla wafer crumbs
• 1/4 cup brown sugar
• 1/3 cup unsalted butter-melted

Pecan Filling:

• 1 cup sugar
• 2/3 cup dark corn syrup
• 1/3 cup unsalted butter- melted
• 2 large eggs-lightly beaten
• 1 and 1/2 cups pecans-chopped
• 1 teaspoon vanilla extract

For Cheesecake Filling:

• 24 ounce cream cheese-softened
• 1 and 1/4 cups light brown sugar
• 2 tablespoons all-purpose flour
• 4 large eggs
• 2/3 cup heavy cream
• 1 teaspoon vanilla extract

Topping:

• 3.5 tablespoon unsalted butter-melted
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup heavy whipping cream
• 1 cup toasted pecans-chopped

Instructions

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.

Cheesecake Filing:

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.
3. Add eggs, one at a time, beating just until combined after each addition. Do not overbeat 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 the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
5. Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.

To make the topping:

1. In a small saucepan combine butter and brown sugar. Cook for 3-5 min 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 From : Oh My Goodness Chocolate Desserts