How to make Pecan Pie Cheesecake!
One of my favorite holiday desserts to make so I thought I'd share it with everyone! The perfect fusion of pecan pie and cheesecake! :D
Cheesecake filling....
160z. cream cheese (room temperature)
1c granulated sugar
1/2c sour cream (room temp)
1/2c heavy cream (room temp)
1tbsp cornstarch
2tsp vanilla
2 eggs (room temp)
Cream sugar and cream cheese together, mix in sour cream, heavy cream, cornstarch, vanilla and eggs. Bake at 350 degrees F for 30-40 minutes, until cheesecake portion is almost set. Sit aside to cool.
Pecan topping....
3 eggs
1c light/dark brown sugar
1/2c dark corn syrup
1/2c maple syrup
1/2c heavy cream
1/4c cornstarch
1/2tsp salt
4tbsp butter
2c chopped pecans
1c half pecans (for decorating)
Wisk eggs, syrups, and heavy cream together in a bowl. Wisk brown sugar, cornstarch, and salt together. Combine both together in a medium pan on low heat. Stir until ingredients thicken to a pudding like consistency. Remove from heat and stir in butter, then fold in chopped pecans. Cover cheesecake(s) evenly with pecan topping. Decorate with pecan halves. Chill for about 4 hours. Serve.
This recipe will make 2 pies in ready graham cracker crust pie shells or 1 cheesecake in a springform pan. If you make it in the springform pan you will need to make a graham cracker crust for the bottom.
Graham Cracker crust...
1 1/2c of graham cracker
3tbsp sugar
6tbsp butter (melted)
The Best Cherry Bourbon Pecan Pie | Cook with Curtis Stone | Coles
Curtis Stone puts his twist on a classic pecan pie thanks to the addition of cherries and bourbon whiskey. It makes for a decadent adults-only dessert you'll fall in love with. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Curtis Stone's Cherry Bourbon Pecan Pie
Serves 8 Prep 30 mins (+ cooling, 15 mins freezing & 30 mins chilling time) Cooking 1 hour 20 mins
1/4 cup (60g) unsalted butter
3/4 cup (245g) caster sugar
3/4 cup (245g) golden syrup
1 tbs bourbon whiskey or
orange juice
2 tsp pure vanilla extract
1/4 tsp salt
3 extra-large Coles Australian Free Range Eggs, at room temperature
1 1/2 cups (150g) pecans, coarsely chopped
1 1/4 cups (155g) cherries, pitted, halved
1 cup (250ml) thickened cream, whipped to soft peaks
1/2 cup (60g) cherries, extra
Pastry
1 3/4 cups (260g) plain flour
1 tbs caster sugar
3/4 tsp salt
170g chilled unsalted butter, chopped
1/3 cup (80ml) iced water
1 extra-large Coles Australian Free Range Egg, lightly whisked
1. To make the pastry, in a food processor, add the flour, sugar and salt and pulse to combine. Add the butter and pulse about 10 times or until butter is in pea-size pieces. Gradually add the iced water and pulse until moist clumps form, adding more water if necessary.
2. Gather the dough into a disc. Cover with plastic wrap and place in the fridge for at least 30 mins or up to 1 day.
3. Position a rack in the centre of the oven and preheat to 200°C (180°C fan-forced). Roll out the dough on a lightly floured surface to a 34cm-diameter disc. Transfer to a 22cm-diameter pie dish and lightly press the pastry into the base and side of the dish. Trim the edge, leaving about 2.5cm overhang. Fold overhang under itself and use a fork to crimp the edge. Place in the freezer for 15 mins or until the pastry is very firm.
4. Lightly brush the edge of the pie crust with egg. Line the pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 15 mins or until the edge is golden. Remove pastry weights or rice and baking paper.
5. In a small saucepan, add the butter and cook, stirring, over medium-low heat for 2 mins or until butter is light golden. Add sugar, golden syrup, bourbon, vanilla and salt and whisk for 30 secs. Place the eggs in a large heatproof bowl. Gradually add the butter mixture and whisk to combine. Spread pecans over the base of the pie crust and top with cherries. Pour the butter mixture over pecans and cherries.
6. Bake the pie for 10 mins. Reduce oven temperature to 175°C (155°C fan-forced) and bake for a further 50 mins or until edges are set and the centre still wobbles slightly. Transfer the pie to a wire rack to cool completely.
7. Cut the pie into wedges and top with whipped cream and extra cherries to serve.
Make ahead
The dough can be made up to 1 day ahead, covered and refrigerated.
Alternatively, it can be frozen for up to 1 month.
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Cookmas Day 23 | Caramel Apple Pecan Cheesecake | How To Make A Cheesecake | Christmas Desserts
#howtocook #cheesecake #cheesecakerecipe #howtomakeacheesecake
*I misspoke, please let your cheesecake set prior to adding the topping*
Cheesecake Filling
24oz cream cheese
8oz mascarpone cheese
3 eggs
1 egg yolk
1 1/2 cups sugar
3/4 cup sour cream
3 tablespoons flour
1 smallorange (juiced)
1 tablespoon vanilla extract
A pinch of salt
Crust
17 full Graham crackers
1/4 cup sugar
5 tablespoons melted butter
Topping
2 Granny Smith apples
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 jar caramel sauce
Pecan pieces
*This filling makes a lot, make sure to not overfill your springform pan.*
Bake your cheesecake on 325 for 30 mins and then reduce the heat to 300 for the remainder of the time, a total cooking time of 65-75 minutes, the center will still be a little jiggly. Turn your stove off immediately once it’s done and slightly open your oven door and allow to vent for 1 hour. After that hour, allow it to rest on your counter for another hour before placing it in the refrigerator. Remember to wrap in Saran wrap to prevent your refrigerator smells (other ingredients in your fridge) to seep in. Refrigerate for a minimum of 6 hours but the more the better.
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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Full Recipe:
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How to make Blueberry/Cherry Cheese Cake with Pecan Crust
Blueberry/Cherry Cheese Cake with Pecan Crust
Ingredients:
1 cup butter
2 cups flour
1 cup pecans
2 8 ounces cream cheese
2 8 ounces whipped cream
Powdered sugar
EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes
EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked
PRE-ORDER MY COOKBOOK ❤ :
● Baked Easy Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )
Bake for 15 minutes!
● 5 minute No Bake Mini Cheesecakes:
- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla
Freeze for 15 minutes, then enjoy :)
● For the cheeesecake crust:
- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)
Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
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