PECAN PIE CHEESECAKE
Creamy and smooth, featuring the deep caramelized-molasses taste of dark brown sugar, this pecan pie cheesecake elevates the traditional cheesecake experience. The sugary, sticky pecan topping resembles pecan pie, and I assure you’ll seek more ways to enjoy it (on ice cream, brownies, pumpkin pie, anything!).
“Have you ever had that moment when you take a bite of something and find yourself utterly at a loss for words because it’s THAT amazing? This recipe will have that effect on you! Prepare this dish to enjoy that experience.
“This was incredible." Everything! The brown sugar cheesecake was incredible by itself, but the pecan topping made it even better—wow! This will be present on the table throughout the holidays. INCREDIBLE!
I constantly enjoy a delicious dessert combination, particularly when it features cheesecake. Have you encountered this caramel apple cheesecake pie or these coconut cheesecake brownies previously?
If you love pecan pie and cheesecake, you’re sure to adore this wonderfully tasty two-in-one treat. 😉 From the sturdy graham cracker crust to the creamy, smooth filling and the gooey yet chunky pecan topping… each mouthful of this indulgent dessert will lead your tastebuds on a textural adventure. The tastes of sweet brown sugar, nutty toasted pecans, and tangy cream cheese harmoniously enhance each other.
This pecan pie cheesecake with brown sugar is genuinely remarkable and deserving of a festive occasion!
3 Components of This Brown Sugar Pecan Pie Cheesecake
Graham Cracker Crust: This is my preferred graham cracker crust, simply enlarged so the crust reaches all the way up the sides. Unlike the other layers of this dessert, I do NOT suggest using brown sugar in the crust, as it results in an overly soft base. Utilize standard sugar. Alternatively, my Biscoff pie crust offers a tasty option.
Filling: This creamy and smooth cheesecake is infused with dark brown sugar and a hint of cinnamon, creating a sophisticated caramel-like taste.
Caramel Pecan Pie Topping: The pecans are toasted briefly in the oven to enhance their roasted flavor. Prepare the brown sugar caramel sauce on the stovetop (it’s much faster than salted caramel), incorporate the toasted pecans, and then allow it to cool and thicken before drizzling it over the chilled cheesecake. Whipped cream made with brown sugar is not required (yet enjoyable!)—refer to recipe Note.
Incorporate These 7 Ingredients into the Filling
Block Cream Cheese: Utilize 32 ounces of full-fat block cream cheese. Ensure you purchase the blocks of cream cheese rather than cream cheese spread, which contains more water.
Dark Brown Sugar: If dark brown sugar isn't available, light brown sugar will work just fine—it won’t spoil your cheesecake—but the taste won't be as strong. The distinction between them lies in the molasses level: dark brown sugar contains almost double the molasses of light brown. It’s also what we incorporate in caramel turtle cheesecake.
Sour Cream: Provides a creamy and velvety consistency, adding a subtly tangy taste. Without it, you'll merely be consuming… cooked cream cheese.
Vanilla: Genuine vanilla extract enhances taste, particularly when it's homemade!
Lemon Juice: Although it's not required, the lemon juice enhances the overall flavor of the cheesecake. It won’t give it the flavor of a lemon cheesecake. Orange juice can be substituted for lemon—it pairs perfectly in this pecan cheesecake.
Cinnamon: A tiny bit goes a long way in enhancing the flavors of brown sugar and pecans.
Eggs: The last ingredient is 3 eggs. You will add the eggs last, one after another, until they are *properly* mixed. Avoid overmixing the batter once you incorporate the eggs. This will incorporate air into the cheesecake mixture, leading to a cracked, sunken cheesecake.
Success Tip: Ensure all ingredients for the cheesecake batter are at room temperature, as this helps the batter stay smooth, uniform, and mix quickly. Mixing cold ingredients together will yield a lumpy, over-mixed cheesecake batter. That’s definitely not how we wish to begin!
Here’s a Simple Method for Cheesecake Using a Water Bath
I assure you a water bath is quite simple. What’s the purpose, you inquire?
Cheesecake thrives in a moist atmosphere. The steam produced by hot water in the oven gently elevates the cheesecake uniformly, lessening the chances of surface cracks. Moreover, this gradual and uniform baking technique aids in stopping the cheesecake from sinking as it cools. I have a complete post and video guide focused on How to Create a Cheesecake Water Bath.
Spending a bit more time to set up a water bath for this pecan pie cheesecake recipe pays off.
You don't have to put the cheesecake IN water! In recent years, I've been employing a simpler approach—one that eliminates the risk of water seeping into your springform pan. Just put a large baking pan or roasting pan filled with approximately an inch of hot water on the bottom shelf of the oven while positioning the cheesecake in the middle of the oven, on the rack above, centered above the water-filled pan. The cheesecake is placed on the rack OVER the water, not in the water. It functions!
I boil a kettle of water while preparing the cheesecake filling. When I’m prepared to bake the cheesecake, I position it on the middle rack. I then place the large pan on the bottom rack and gently (so gently!) empty the whole kettle of boiling water into the pan. Quickly close the oven door to keep the steam contained.
Methods to Cool and Chill Your Pecan Pie Cheesecake
Take care not to bake the cheesecake too long. Cheesecake that is overcooked will split and have a dry, grainy flavor. The cheesecake is ready when the edges are firm and the middle remains slightly wobbly. No need to fret; the cheesecake will firm up as it cools and later chills in the fridge.
Chill the cheesecake in the cooling oven. Once the cheesecake is finished baking, switch off the oven, open the oven door slightly, and let the cheesecake remain inside for at least 1 hour. A rapid and extreme shift in temperature isn’t suitable for cheesecake—from a hot oven to a cool counter—so try to regulate the surroundings by keeping the cheesecake inside. Once the cheesecake has cooled in the oven for a minimum of 1 hour (or more), you can remove it and allow it to cool completely at room temperature.
Refrigerate your cheesecake for a minimum of 4 hours or preferably overnight. Nothing challenges your self-control more than the hours you have to endure as the cheesecake cools and then sets in the fridge. However, every moment is entirely worthwhile when you have that initial incredible bite.
Topping for Caramel Pecan Pie
Brown sugar cheesecake is undoubtedly tasty on its own, but the sweet pecan pie topping is the perfect addition that elevates the entire dessert experience. You'll require pecan halves, butter, dark brown sugar, heavy cream, salt, and a small amount of corn syrup.
FAQ: Is it possible to omit the corn syrup?
You can omit corn syrup if you prefer not to use it, but this may result in a somewhat grainy texture for the topping. The corn syrup helps maintain the sauce's smoothness and shine. You may substitute maple syrup, golden syrup, or honey, though the texture might differ. This is essentially the same tasty sauce we apply on caramel turtle brownie pie.
Begin by roasting the pecans on a baking sheet in the oven for roughly 10 minutes. You'll heat the remaining topping ingredients on the stove to create a sauce similar to caramel. Initially, the sauce will appear quite watery. (If you've prepared salted caramel sauce in the past, it won't be as thick as it.) However, once you incorporate the toasted pecans and allow it to cool, it thickens considerably.
For a thicker topping, opt for 2 cups (240g) of pecans, but for a slightly saucier version, stick with the 1 and 1/2 cups mentioned in the recipe below.
The caramel pecan topping made with brown sugar is incredibly simple… and you’ll find reasons to prepare it! It’s *wonderful* drizzled over a bowl of ice cream or even oatmeal or yogurt, for a delightful indulgence.
Here are additional methods for utilizing the topping:
- Poured on Chai Spice Cinnamon Swirl Bundt Cake or Cream Cheese Pound Cake.
- With Apple Cinnamon Bread, Banana Bread, or Peach Bread
- Topping for Brownies or Brownie Tart
- Prepare this simple Cheesecake Pie in twice the speed and drizzle it on top instead!
- Serve with Pumpkin Pie, Pumpkin Pie Bars, Sweet Potato Pie, or Pumpkin Slab Pie.
- Simply consume it using a spoon (!!!)
Finally, if you want to ride this brown sugar train all the way to the station, make this homemade whipped cream, substituting brown sugar for the granulated sugar. And… I’m done.
Walnut PIE Ingredients :
- 3 (8-ounce) bundles cream cheddar, relaxed
- 1 ¼ cups solidly pressed earthy colored sugar
- 2 tablespoons universally handy flour
- 4 eggs
- ⅔ cup weighty whipping cream
- 1 teaspoon vanilla concentrate
Walnut PIE Directions :
Covering:
1.Preheat broiler to 350°. Join wafer scraps and earthy colored sugar.
2. Mix in dissolved spread. Press into base and up sides of a 9″ springform container. Heat for 6 minutes. Put away to cool.
Walnut Filling:
3. Join all fixings in a medium pan. Heat to the point of boiling over medium-high hotness.
4. Diminish hotness and stew until thickened, around 8-10 minutes, blending continually. Fill outside and put away.
Cheesecake Filling:
5. Lessen broiler to 325°. With a hand blender or stand blender, beat cream cheddar at medium speed until velvety.
6. Add earthy colored sugar and flour and beat until feathery. Add eggs each in turn, beating great after every one.
7. Mix in cream and vanilla. Pour over walnut filling. Heat for 60 minutes. Switch off broiler and leave cheesecake in stove with the entryway shut for 60 minutes.Crabby-cream-cheese-wontons.
8. Eliminate from broiler and run a blade along the external edges to slacken cheesecake from sides of dish. Let cool. Chill for no less than 4 hours prior to serving. Cool. Partake in the PECAN PIE CHEESECAKE plans !!!
Walnut PIE CHEESECAKE VIDEO :
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