Pecan Cheesecake Recipe
Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Visit Now! 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 ... In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Sprinkle the pecan topping on the cheesecake. Carefully press the pecan topping into the sides of the cheesecake. Garnish the top and sides with pecan halves.
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... Prepare the Crust: Heat 1/2 tablespoons of the melted butter in a small skillet over medium; add chopped pecans, and cook, stirring constantly, until toasted, 3 to 4 minutes. Remove from heat, and let cool completely, about 20 minutes. Finely chop toasted pecans. Place springform pan in a roasting ... 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. Directions In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan.
How to Make This Pecan Pie Cheesecake Recipe. First, preheat the oven to 325°F. Coat a 9-inch springform pan with nonstick cooking spray and set aside. Then, combine graham cracker crumbs, butter, and brown sugar in a medium-size bowl. Press into an even layer in the bottom of the springform pan. Bake for 10 minutes. Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling. 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. Fill the chilled crusts 2/3-full with the cheesecake mixture using an ice cream scoop with a lever. Knock the bottom of the muffin tin onto the counter to expel air bubbles. Top each pie with 1 tablespoon chopped pecans; fill to the top with pecan pie filling. Garnish the center of each pie with a pecan half.
Cheesecake recipes can often be fussy with water baths and the like, but this one doesn't call for any of that. But first, let me take you on a little trip… Last fall, I had the amazing opportunity to take a trip with the National Pecan Shellers Association to be a part of the pecan harvest in Albany, Georgia. 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 . Prepare the Crust: Preheat oven to 350°F. Lightly coat a 9-inch springform pan with cooking spray. Stir together graham cracker crumbs, pecans, butter, and brown sugar in a bowl until well blended.
The pecan and graham cracker crust, cheesecake filling and pecan pie topping give you the perfect recipe for dessert Heaven! Although I love pecan pie, sometimes the filling of the pie can be a little too sweet, but with this recipe, the cheesecake helps to counter the overly sweet pecan pie filling. Mix all of the cheesecake ingredients together (cream cheese, brown sugar, flour, sour cream, eggs, and vanilla) using an electric mixer until evenly blended. Pour mixture into pie pan on top of graham cracker crust. Bake at 325* F for 50-60 minutes, or until the edges are set and the center jiggles slightly. Set aside to cool. PECAN PIE LAYER: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35 to 40 minutes, or until center is set and pecan pie layer is a rich brown ...
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. Pecan Cheesecake Squares Recipe Dose pecans, butter, sugar, vanilla extract, cream cheese, salt, pecans and 8 more Apple Pecan Cheesecake Just a Pinch brown sugar, sugar, egg, graham crackers, cinnamon, pecans, butter and 5 more About Pecan Pie Cheesecake. Just like my Pumpkin Cheesecake and Strawberry Pie Cheesecake,Pecan Pie becomes exponentially more delicious when combined with cheesecake.You get the creamy, velvety, rich texture of cheesecake plus the sweet, crunchy, gooey, caramel pecan topping for the perfect flavor and texture combination in every bite.