Pecan Pie Cheesecake Recipe

Pecan Pie Cheesecake with real pecan pie filling on top of a creamy cheesecake base that's nestled in a graham cracker crust.

Yield: One 9-Inch Cheesecake

INGREDIENTS
FOR THE CRUST
2 cups (272 g) graham cracker crumbs, about 18 whole crackers
1 cup (100 g) finely ground pecans
1/4 cup (55 g) light brown sugar, packed
8 tablespoons unsalted butter, melted

FOR THE FILLING
16 ounces (452 g) cream cheese, softened
1/2 cup (100 g) granulated sugar
1/2 cup (114 g) sour cream, room temperature
1 tablespoon vanilla extract
1/4 teaspoon salt
2 large eggs, room temperature, lightly beaten

FOR THE TOPPING
1 cup (220 g) light brown sugar, packed
2/3 cup (227 g) dark corn syrup 
1 tablespoon rum
1/4 cup (56 g) unsalted butter
3 large eggs
1/4 cup (60 ml) heavy cream
1/4 teaspoon salt
2 and 1/2 cups (260 g) coarsely chopped pecans

INSTRUCTIONS

MAKE THE CRUST

  1. Move the oven rack to the middle position and heat the oven to 350°F. Line the inside bottom and sides of a 9-inch springform pan with parchment paper or aluminum foil and spray lightly with nonstick spray. Wrap foil around the outside bottom as well and set aside.
  2. Visit Pecan Pie Cheesecake @ www.bakedbyanintrovert.com for full instructions

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