PECAN PIE CHEESECAKE

 

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:

Red-yeast-rice-clay-pot-chicken.

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.

Traditional-mexican-chilaquiles.

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 :

My Favorite Pecan Pie

My Favorite Pecan Pie

My traditional homemade pecan pie is classic in every delightful manner. It’s the ideal mix of sweet and salty—after just one bite, you’ll understand why it’s a beloved dessert recipe! 

A reader named June said: “I’ve prepared this recipe several times and it’s absolutely amazing. It has transformed me, a person who dislikes nuts, into someone who ADORES pecan pie. It’s truly incredible and it’s a simple recipe to follow. I really appreciate it! 

Pecan pie is the traditional sweet treat that makes every Thanksgiving finish perfectly. It’s as classic as pumpkin pie and as delightfully indulgent as apple pie. As I was growing up, my family’s Thanksgiving dessert spread consistently featured (and will forever feature) my late grandmother’s homemade recipe. It’s a genuine privilege to present her recipe in her memory, and I believe it will endure for countless years ahead. 

What Causes This To Be My Top Pecan Pie Recipe 

This pecan pie recipe is my favorite, and here’s the reason: 

Easy: This exceptionally straightforward filling contains just 8 ingredients. 

Flaky pie pastry: We're discussing ultra flaky, ultra buttery, and ultra tasty. This is the only pie crust recipe that I utilize. It has been handed down through generations and endures over time. Here’s my recipe for a pie crust made entirely with butter if you’d like to give that a go instead. Both pie crust recipes provide sufficient dough for two 9-inch pies. You can freeze the other half of the dough or create another one-crust pie like this chocolate chess pie, turkey pot pie, or pumpkin pie. 

No need to pre-bake: The buttery crust has a delightful flaky consistency, yet remains completely whole while the pie bakes and cools. Certain recipes call for pre-baking the pie crust before adding the filling, but I don’t believe that’s needed in this one. 

Amazing texture: The pecans on the surface become perfectly toasted, while the nuts below offer a delightful melt-in-your-mouth chewiness. The flavor and texture of the pecans, combined with the flaky pie crust and the filling’s notes of vanilla, butter, and cinnamon… it all truly makes this my favorite pecan pie recipe. If you enjoy this, then give my pecan pie cheesecake a try next. Discuss a dream for those who adore textures! 

It's suitable for preparation in advance! This pie can be frozen and thawed effectively, allowing you to prepare it up to three months prior to serving. 

Collect these components 

Pecans: They’re essential for making pecan pie! 

Eggs: Eggs help to combine the ingredients and keep the filling intact. 

Corn Syrup: Adds sweetness, binds the filling, and aids in preventing crystallization during baking. I favor dark corn syrup in this case for enhanced taste. Refer to the information below if you're looking for pie that excludes corn syrup. 

Brown Sugar: Both light and dark brown sugar can be used; dark brown sugar offers a richer flavor due to its increased molasses content. 

Pure Vanilla Extract: A significant flavor component. 

Butter: Melted butter provides the richest buttery taste. 

Salt: A touch of salt enhances the sweetness and is particularly delightful in a nut-based pie. 

Cinnamon: Cinnamon introduces an additional depth of taste! I haven't encountered many pecan pies that include cinnamon; so thank you, Grandma, for allowing me to share a somewhat distinctive pecan pie at our Thanksgiving gatherings. 

As it consists of limited ingredients, it’s essential to use top-quality ones. I truly adore Diamond of California pecans, and if you possess homemade vanilla extract, feel free to incorporate it here. 

Here’s the Method to Prepare This Pecan Pie 

When it comes to Thanksgiving pies, this is among the simplest. The crust doesn't need to be pre-baked, nor does the filling require pre-cooking. Grandma really understands what's right! Here’s a summary of the procedure: 

Prepare the pie crust. As usual, use my preferred homemade pie crust. This crust can also be utilized for preparing mini pecan pies! It should rest in the refrigerator for a minimum of 2 hours prior to rolling out, so I typically prepare it the night before. 

Flatten the pie dough. Your goal is to achieve a pie dough circle measuring 12 inches across. Gently transfer the dough into a 9-inch pie pan. 

Distribute the pecans evenly within the pie crust. 

Combine the other ingredients by whisking them together. Drizzle over pecans. 

Cook in an oven. I enjoy using a pie crust shield over the edges of the pie to keep them from browning too fast. If you notice that the entire pie is browning too rapidly, cover the whole pie with a piece of aluminum foil. 

Cut and present. The pie is tasty whether it's warm or at room temperature. Garnish with whipped cream or ice cream. 

Ways to Prepare Pecan Pie Without Using Corn Syrup 

FAQ: 

Is it possible to prepare pecan pie without using corn syrup? 

I always replied: yes, but the filling won't truly firm up, and it won't have the flavor of pecan pie. Therefore… no, you are unable to. Until I sampled maple pecan pie! 

Corn syrup is the adhesive that binds this filling. Corn syrup, being thicker than other liquid sweeteners, combines with the eggs to help guarantee that your pecan pie filling will firm up. Many bakers are seeking a less processed alternative to corn syrup. In developing my pecan pie recipe without corn syrup, I aimed to discover not just a substitute for corn syrup, but also to ensure that the filling would set properly and taste delightful. 

Drawing inspiration from my brown butter pecan pie bars, I opted for pure maple syrup. This liquid is less viscous than corn syrup, yet it boasts an extraordinary flavor, as you’re aware. The recipe for the bars requires tempering the eggs, but I preferred an easy filling that avoided the additional steps. Add the enchanting component: 1 small tablespoon of flour. Easy, tasty, and natural flavors provide us with a buttery, sweet, maple-scented, wonderfully thick piece of pie. I’m confident you’ll enjoy my version of maple pecan pie as well. 

Success Tip: Freezing Pecan Pie 

Pecan pie is a fantastic dessert that can be prepared in advance. Just bake the pie according to the instructions, let it cool thoroughly, then securely wrap it with plastic wrap or aluminum foil. Put in a container or bag suitable for the freezer and freeze for as long as 3 months. When it's time to serve, defrost overnight in the fridge and let it reach room temperature before cutting and serving with a generous spoonful of whipped cream. 

I prepared around 3 or 4 of these pies in the last few weeks to freeze for the upcoming holidays—they freeze and thaw perfectly! Nobody ever notices they aren’t just out of the oven. 

Additional Thanksgiving Pie Recipes 

• Caramelized Pear Tart 
• Pumpkin Tart 
• Chai-Spiced Apple Pie 
• Sweet Potato Pie (similar to the dessert edition of Sweet Potato Casserole!) 
• Apple Tart 
• Butterscotch Tart 

Also, don't forget to look at my compilation of the 10 top tools for making pies! 

This recipe is included in Sally’s Pie Week, an annual event where I present several new recipes that belong to the pie/crisp/tart category. Become part of the community below! 

Sally's Pie Festival 

Sally's Pie Week takes place in November, focusing on creating the FINEST pies. Previous Pie Week recipes featured bourbon sweet potato pie, enchanting chocolate chess pie, and my favorite pecan pie recipe of all time. Sign up today to receive my top pie baking tips and favorite pie recipes! 

Memoranda 

Prepare in Advance: Pecan pie is a fantastic dessert to prepare beforehand. You can begin by mixing all the filling ingredients (aside from the pecans) one day in advance. Store it securely in the refrigerator until you're prepared to put the pie together. The pie dough can be prepared 1–5 days ahead of time as it requires chilling. To bake the pie a whole day ahead, follow the baking instructions, let it cool completely, then wrap it securely and store it at room temperature until it's time to serve the following day. 

Freezing Directions: Prepare the pie according to the instructions, let it cool thoroughly, then securely wrap it with plastic wrap or aluminum foil. Store in a container or bag suitable for the freezer and freeze for as long as 3 months. When ready to serve, defrost in the refrigerator overnight and let it reach room temperature prior to slicing and serving. 

Essential Tools : Rolling Pin | 9-inch Pie Dish | Pastry Brush | Glass Mixing Bowl | Whisk | Pie Crust Shield | Cooling Rack 

Pie Crust: Each of the provided pie crust recipes yields 2 crusts. You only require 1 crust for this pie, so store the 2nd half in the freezer for future use or for another one-crust pie such as pumpkin pie. 

Light corn syrup can be used as an alternative. I don't have any alternative recommendations that provide the same texture, moisture, and taste. Corn syrup is essential for classic pecan pie. For an alternative that doesn’t include corn syrup, consider my maple pecan pie. 

Fixings:

Custom made Pie Crust

• 2 and 1/2 cups (250g) coarsely cleaved walnuts
• 3 enormous eggs
• 1 cup (240ml) dim corn syrup*
• 1/2 cup (100g) pressed dim earthy colored sugar
• 1 and 1/2 teaspoons unadulterated vanilla concentrate
• 1/4 cup (60g) unsalted spread, softened and marginally cooled
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Guidelines:

The covering: Prepare my pie outside formula through stage 5.

After the pie outside layer has chilled, change the stove rack to the lower third position and preheat the broiler to 350°F (177°C).red-fermented-rice-chicken.

Carry out the chilled pie covering onto a gently floured surface. Keep in mind, while carrying out the chilled pie mixture circle, consistently utilize delicate power with your moving pin. 

Begin from the focal point of the plate and work out every which way, turning the mixture with your hands as you go. Carry it out into a circle 12 creeps in breadth.

 Cautiously place the batter into a 9×2 inch pie dish. Wrap it up with your fingers, ensuring it is smooth.Tips-kulit-sehat-dengan-buah-buahan.

The filling: Spread walnuts uniformly inside pie outside layer. Put away. Whisk the eggs, corn syrup, earthy colored sugar, vanilla, liquefied margarine, salt, and cinnamon together in an enormous bowl. When totally consolidated and thick, pour equitably over walnuts.

Prepare the pie for 40-50 minutes, or until the top is daintily seared. After the initial 20 minutes of prepare time, I put a pie outside safeguard on top of the pie to keep the edges from searing excessively fast. You can likewise tent a piece of aluminum foil over the entire pie assuming that it is cooking excessively fast. 

Eliminate completed pie from the broiler and put on a wire rack to cool totally. The pie filling will settle as it cools.Cream-cheese-wontons.

Cut and serve pie warm or at room temperature. Top with whipped cream and a sprinkle of cinnamon-sugar whenever wanted. Cover and store extra pie at room temperature for 1-2 days or in the fridge for 4-5 days. Cool. Appreciate it!

My Favorite Pecan Pie.VIDEO

Chocolate Pecan Pie with Bourbon

 

Chocolate Pecan Pie with Bourbon

This delightful, nutty, luxurious, aromatic treat is essential for Derby Day — or the highlight of your upcoming Thanksgiving feast. 

In certain circles, this bourbon-chocolate pecan pie might be referred to as "Kentucky Derby pie" — a favorite recipe for Derby celebrations, created just outside Louisville. This decadent, flavorful chocolate pecan pie will surely be a hit at any potluck or holiday celebration. 

The crust made entirely of butter is easy to prepare in the food processor, while bittersweet chocolate and caramel-flavored bourbon enhance the richness of the typically very sweet filling. Here, we present a detailed chocolate pecan pie recipe from pastry chef and cookbook writer David Lebovitz. 

Commonly Asked Questions 

What is a pie from the Kentucky Derby? 

This pie style was developed in 1954 by the Kern family, who ran the Melrose Inn restaurant in Prospect, Kentucky, near Louisville. The initial version, named after the state's renowned horse race, features a rich chocolate-and-walnut filling baked in a classic pie crust. 

The family ultimately secured a trademark, and the pie continues to be made today at Kern's Kitchen in Louisville. Bourbon isn't found in the original Kerns' recipe — the true formula is a closely guarded secret — but numerous variations feature the traditional Kentucky whiskey, frequently replacing walnuts with pecans, as Lebovitz demonstrates here. 

Does pecan pie lose its alcohol content when baked? 

Indeed, the majority of the alcohol dissipates during the pie's baking, retaining bourbon's caramel-vanilla flavors without the alcoholic sharpness. However, for individuals wanting to steer clear of alcohol completely, nonalcoholic bourbon, robust espresso, or a little bit of imitation bourbon extract can effectively mimic the deep, aromatic taste it would bring. 

Notes from the Culinary & Beverage Test Kitchen 

To achieve a more polished appearance, reserve a portion of the nuts prior to chopping and place a layer of whole pecans on top of the pie before baking. If needed, shield the pie's surface with foil near the end of baking to avoid burning the pecans. 

Prepare in advance 

To get a head start, the dough can be prepared weeks or months early and stored in the freezer; defrost in the refrigerator prior to using. The prepared pie can be kept at room temperature for a maximum of one day. Heat again at 325°F for 15 minutes prior to serving. 

Walnut Pie Ingredients

Covering:

• 1 ¼ cups universally handy flour
• 2 teaspoons sugar
• ¼ teaspoon salt
• 1 stick cold unsalted margarine (4 ounces cut into pieces)
• ¼ cup ice water

Filling:

• 2 cups walnuts (around 7 ounces)
• 3 enormous eggs
• ¾ cup dim earthy colored sugar
• ⅔ cup light corn syrup
• 1 teaspoon unadulterated vanilla concentrate
• 2 tablespoons unsalted spread (liquefied)
• 3 tablespoons whiskey
• ½ teaspoon salt
• ¾ cup semisweet or mixed chocolate chips

Walnut Pie Directions

Stage 1

In a food processor, beat the flour with the sugar and salt. Add the spread and heartbeat until the blend looks like coarse dinner. Move to a bowl and mix in the ice water. Work the batter 2 or multiple times on a delicately floured surface and pat into a plate. Enclose by plastic and refrigerate for something like 30 minutes.

Asup-ayam-angkak-ala-vileens-kitchen.

Stage 2

On a daintily floured surface, carry out the batter to a 12-inch round. Squeeze the batter into a 9-inch glass pie plate. Trim the shade to 1/2 inch, overlap the edge under itself and pleat gorgeously. Refrigerate until firm.

Stage 3

Preheat the broiler to 375°. On a rimmed baking sheet, toast the walnuts for around 8 minutes, or until fragrant; coarsely slash. In a huge bowl, whisk the eggs with the earthy colored sugar, corn syrup, vanilla, liquefied margarine, whiskey and salt until mixed. Mix in the walnuts and chocolate chips until equally dispersed.

Braised-short-ribs-in-tomatillo-sauce.

Stage 4

Empty the filling into the pie shell. Prepare on the base rack of the broiler for around 55 minutes, or until the focal point of the pie is set. Tent the outside with foil partially through the baking time assuming that the edge is searing excessively fast. Move the pie to a rack and let cool for somewhere around 1 hour prior to serving. Cool. Partake in the Chocolate Pecan Pie with Bourbon !!!Best-cream-cheese-wonton.

 Chocolate Pecan Pie with Bourbon Video :