back to top
Tasty

Pecan Pie Cheesecake

Pecan Pie Cheesecake

Posted on

Pecan Pie Cheesecake

12 servingsINGREDIENTS170 g (2 cups) graham cracker crumb75 g (1/3 cup) butter, melted455 g (16 oz) cream cheese, at room temperature150 g (3/4 cup) sugar60 mL (1/4 cup) milk115 g (1/2 cup) sour cream2 tablespoons flour3 teaspoons vanilla extract, divided2  egg220 g (1 cup) dark brown sugar30 g (1/4 cup) cornstarch1/2 teaspoon salt4  egg yolk145 g (2/3 cup) maple syrup, or dark corn syrup120 mL (1/2 cup) cream, warm to the touch4 tablespoons butter, cold250 g (2 cups) roasted pecan, chopped whole roasted pecan, to servePREPARATION1. Preheat oven to 325°F (170°C).2. In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.3. 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.4. In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.5. Add in the sour cream, flour, 2 teaspoons of the vanilla extract, and the two eggs and gently continue to mix until the cream cheese filling is smooth.6. Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.7. While the cheesecake is cooking, prepare the stove-top pecan pie filling.8. In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.9. Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.10. Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.11. Stir in the cold butter and the final teaspoon of vanilla extract and whisk until fully emulsified. The pudding-like mixture should be around room temperature.12. Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.13. If you like, sprinkle with extra chopped pecans or garnish with whole pecans.14. Let the cheesecake chill in the refrigerator until completely set.15. Slice and serve cold or at room temperature.16. Enjoy!Inspired by:https://lilluna.com/pecan-pie-cheesecake/
BuzzFeed

12 servings

INGREDIENTS

170 g (2 cups) graham cracker crumb

75 g (1/3 cup) butter, melted

455 g (16 oz) cream cheese, at room temperature

150 g (3/4 cup) sugar

60 mL (1/4 cup) milk

115 g (1/2 cup) sour cream

2 tablespoons flour

3 teaspoons vanilla extract, divided

2 egg

220 g (1 cup) dark brown sugar

30 g (1/4 cup) cornstarch

1/2 teaspoon salt

4 egg yolk

145 g (2/3 cup) maple syrup, or dark corn syrup

120 mL (1/2 cup) cream, warm to the touch

4 tablespoons butter, cold

250 g (2 cups) roasted pecan, chopped

whole roasted pecan, to serve

PREPARATION

1. Preheat oven to 325°F (170°C).

2. In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.

3. 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.

4. In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.

5. Add in the sour cream, flour, 2 teaspoons of the vanilla extract, and the two eggs and gently continue to mix until the cream cheese filling is smooth.

6. Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.

7. While the cheesecake is cooking, prepare the stove-top pecan pie filling.

8. In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.

9. Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.

10. Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.

11. Stir in the cold butter and the final teaspoon of vanilla extract and whisk until fully emulsified. The pudding-like mixture should be around room temperature.

12. Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.

13. If you like, sprinkle with extra chopped pecans or garnish with whole pecans.

14. Let the cheesecake chill in the refrigerator until completely set.

15. Slice and serve cold or at room temperature.

16. Enjoy!

Inspired by:

https://lilluna.com/pecan-pie-cheesecake/

The best things at three price points