Pecan Pie Cheesecake | Autumn Slow Living Baking
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Pecan Pie Cheesecake
(Recipe from justsotasty.com)
Ingredients
Pecan Graham Crumb Crust
·1 cup pecans
·2 cups graham crumbs
·1/4 cup brown sugar
·1/2 teaspoon cinnamon
·1/2 cup unsalted butter
Cheesecake Filling
·24 ounces cream cheese* full fat, brick-style
·3/4 cup white sugar
·1/2 cup brown sugar
·1/2 teaspoon cinnamon
·1 tablespoon cornstarch
·1 cup sour cream
·1 teaspoon vanilla extract
·3 large eggs
Pecan Pie Topping
·1/3 cup unsalted butter
·3/4 cup brown sugar
·3/4 cup heavy cream
·1 teaspoon vanilla extract
·1/2 teaspoon cinnamon
·2 cups pecan halves
Instructions
1. Preheat the oven to 350F degrees.
Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are covered. Wrap at least 3 times so that all the seems are covered.
Pecan Graham Crumb Crust
2. Pulse the pecans in a food processor until crushed.
3. In a medium bowl mix together the crushed pecans, graham crumbs, brown sugar, and cinnamon.
4. Mix in the melted butter. The consistency will be like damp sand.
5. Press into the bottom and up the sides of the springform pan.
6. Bake in the preheated oven for 10 minutes. Remove from the oven (leave the oven turned on).
Cheesecake Filling
1. In a very large bowl, beat the cream cheese until soft.
2. Mix in the white sugar, brown sugar, cinnamon and cornstarch. Turn off the mixer and scrape down the sides of the bowl.
3. Beat in the sour cream and vanilla extract.
4. With the mixer on low speed, beat in the eggs 1 at a time until just combined. Do not continue beating the mixture after the eggs have been incorporated.
5. Pour the filling over top of the crust, and smooth the top.
Baking and Cooling
1. Place the cheesecake in the middle of a large roasting pan.
2. Pour about 1/2 - 1 inch of hot water into the roasting pan to make the water bath.
3. Place the roasting pan with cheesecake inside in the oven to bake for 50-60 minutes, or until the cheesecake just has a slight wobble in the middle.
4. Remove the cheesecake from the oven, and cool in the roasting pan until the cheesecake is room temperature.
5. Remove the cheesecake (still in the springform pan) from the roasting pan, remove the aluminum foil, cover the pan, and chill in the fridge for at least 6 hours or preferably overnight.
Pecan Pie Topping
1. Before serving, make the pecan pie topping.
2. Add the butter and brown sugar to a medium saucepan over low-medium heat. Melt them together while gently stirring until the sugar is no longer grainy. 3. Bring to a gentle simmer for 2-3 minutes.
4. Add in the cream, vanilla, cinnamon and pecans.
5. The mixture will start to boil. Stir constantly as it simmers and thickens. Allow the mixture to simmer for at least 5 minutes as you gently stir.
6. Remove from the heat.
Serving
7. Remove the cheesecake from the fridge.
8. With a thin, sharp knife, trace around the edges of the springform pan, then unclamp the outer ring of the pan.
9. Spoon the pecan pie topping over top of the cheesecake. The pecan pie topping will harden if it's placed in the fridge - which is still delicious, but a bit harder to slice. So I recommend only topping the pieces that you plan to eat.
10. Slice using a thin, sharp knife and pie lifter to remove from the pan.
#pecan pie cheesecake #slow living #slow living baking
Pumpkin cheesecake recipe. Perfect autumn dessert.
Hello, dear future subscriber! My name is Marina and my husband is a professional chef who works in one restaurant in Italy. With this video, I start my own playlist with my or Vlad's (Vcook-chef) recipes in English.
I'm happy to introduce you to my first video recipe about the perfect autumn dessert -Pumpkin cheesecake
Ingredients you will need
Regular flour 200 g
Cacao 15 g
Sugar 100 g
Ricotta 190 g
Mascarpone 120 g
2 eggs
Pumpkin 500 g
Citron of 1 lemon
Spice of nutmeg and cinnamon up to you
Social media :
#pumkin
If you're a cheesecake lover, give this a go ????
Yogurt Cheesecake ???? if you have a sweet tooth, but want something a little healthier, you need to try this Healthy Cheesecake ????
Ingredients:
- 3 eggs
- 250g yogurt
- 1tbsp cornstarch
- 50ml agave syrup
- Frozen Berries
Bake at 180c for 40 min
Save this for your next dessert!
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Apple Cheesecake: a unique and delicious dessert!
Ingredients:
12 biscuits
50g melted butter
2 packets philadelphia
1 packet mascarpone
100g sugar
2 eggs
1 tsp vanilla
4 peeled and chopped apples
100g dark brown sugar
1 tbsp cinnamon
75g sultanas
100g brown sugar
100g plain flour
100g butter
50g oats
Mix apples, sugar, cinnamon and sultanas
Bake for 25 min at 180°C/350°F
Crush the biscuits and mix them with melted butter
Mix together brown sugar, flour, butter and oats until it becomes a crumble
Beat mascarpone, philadelphia and sugar, add eggs and vanilla.
In a spring form press down the biscuit base, then add the cheesecake filling, add the chopped apples in a layer, then sprinkle over the crumble topping.
Bake for 1 hour at 160°C/320°F
Allow to cool for at least three hours in the fridge
Layered Caramel Pumpkin Cheesecake Recipe! Perfect for Fall & Thanksgiving!!
FULL RECIPE HERE:
This is the ultimate fall and Thanksgiving cheesecake! A two-layer caramel and pumpkin cheesecake, topped with spiced whipped cream. This cheesecake will steal the show at your next holiday dinner party! And don't forget to serve with extra whipped cream on the side.
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Music Courtesy of Audio Network
German Pear-Cheesecake perfect for autumn
Ingredients:
for the dough:
200g flour
100g butter
40g sugar
1 Pck. vanilla sugar
1 egg
1 teaspoon grated lemon peel
1 stripped teaspoon baking powder
For the next layer:
30ml milk
1 Pck. vanilla pudding
100g sugar
1 Pck. vanilla sugar
grated lemon peel of half a lemon
2 egg yolks
1 egg
75ml vegetable oil
500g low-fat quark
3 pears
Topic:
2 egg white
80g powdered sugar
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