PECAN PIE CHEESECAKE

PECAN PIE CHEESECAKE

A little creamy, a little thick and very tasty! This dessert combines two of America’s favorite desserts into one

sweet and nutty dessert to satisfy your sweet tooth cravings.

Ingredients

Crust:

2 cups graham crackers, crumbled

⅓ cup light brown sugar, packed

½ cup butter, unsalted and melted

Pecan filling:

⅓ cup salted butter

1 teaspoon vanilla

2 eggs

1 cup light corn syrup

1 cup white granulated sugar

1 ½ cups chopped walnuts

Cheesecake:

16 ounces softened cream cheese

1 cup granulated sugar

¼ teaspoon salt

1 ½ tablespoons all-purpose flour

1 tablespoon vanilla extract

3 eggs

½ cup sour cream

Pecan topping:
¼ cup salted butter

⅓ cup light brown sugar

½ teaspoon vanilla extract

¼ cup heavy cream

1 cup chopped pecans

Instructions

STEP ONE: Preheat oven to 325*

Line a 9 inch springform pan with parchment paper and spray lightly

First prepare the base

Press the base into the prepared springform pan

Place the base halfway up the sides of the pan

The pan and place the base in the freezer to cool while you prepare the filling.

SECOND STEP: Melt the butter in a saucepan over low heat.

Mix together sugar, corn syrup, eggs, vanilla and nuts (it’s best not to add the eggs first or it might end). get up

with eggs for breakfast).

Stir constantly to keep the ingredients well mixed.

Reduce heat and simmer until mixture thickens.

Pour this filling into the prepared base and set aside.

THIRD STEP: Whisk together cream cheese and sugar, then add salt and flour.

Add the vanilla and then the eggs one at a time. Add sour cream and beat until well combined, do not over mix.

Pour this mixture into the pan onto the nut filling using a tablespoon. Do not water as this will dislodge the filling

and nuts.

Wrap the bottom of your springform pan tightly with aluminum foil.Use a few layers of aluminum foil.

Place the springform pan in a pan that is larger than the springform pan.

Pour water halfway up the aluminum foil in the outer mold. This is called a double boiler.

Place the tins in the oven and bake for 1 hour, until the cheesecake still jiggles slightly.

FOURTH STEP: Turn off the oven heat, leave the cheesecake in the oven for 30 minutes, then open the door

slightly and let the cheesecake cool in the oven for another 30 minutes.

Place the cheesecake on the work surface and wrap it tightly in plastic wrap once it has completely cooled. Then

place in the refrigerator to cool overnight.

FIFTH STEP: The next day, take the cheesecake out of the springform pan and prepare the topping.

STEP SIX: Melt butter and brown sugar in a pan.

Bring to a simmer and cook for 2 to 3 minutes.

Custom As it As it gets thicker, it also turns a darker color.Remove from heat and stir in cream and vanilla.

Place this topping on the cheesecake.

Have fun!

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