The ONLY Pecan Pie Cheesecake recipe YOU NEED | Cheesecake Factory DOESN'T COME CLOSE! 4K
If you like Cheesecake and Pecan Pie, let me show you how to combine the two for the perfect dessert for any occasion, especially for the holiday season. Easy to make and I will be with you every step of the way. Hope you enjoy. Ingredients are down below, have a blessed day everyone and Happy Holidays.
????CORRECTION: The cat that appeared in the video was actually featured in my Texas Sidewalk Elote Video. My mistake. Here is the link But my Texas Sidewalk Mac & Cheese is my most watched video. Check it out
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EQUIPMENT USED
SONY ZV-1
Deity D4 Microphone
Sony ZV-1 Screen Protector
Smallrig 72' Tripod
Smallrig L-shape Wooden Grip
Neewer Lights
INGREDIENTS (In standard and metric)
-9 /23cm Springform Cheesecake Pan
LINK:
-Roasting Pan to place cheesecake in for baking (Optional)
-Enough hot water to pour into the roasting pan to reach almost halfway up the Springform Pan
I CONFESS I DO NOT DEAL WITH METRIC MEASUREMENTS SO SOME MAY BE OFF????. I understand the weight will differ with the ingredients used instead of just filling one cup of whatever ingredients you use. Adjust accordingly and if someone could kindly suggest proper merric measurements for the following. I would be very grateful.
CRUST
1 cup/125g Vanilla Wafer
1 cup/125 g Cinnamon Graham Crackers
1/4 cup/60g Brown Sugar
1/3 cup/75g melted Unsalted Butter
PECAN FILLING
1 cup/200g Granulated Sugar
2/3 cup or 150ml Dark Corn Syrup
1/3 cup/75g melted Unsalted Butter
1 1/2 cups or 340g chopped Pecans
2 Large Eggs
1 tsp/5ml Vanilla Extract
CHEESECAKE FILLING
2 lbs (32 oz)/1 Kilo Cream Cheese softened
1 1/4 cups/285g Light Brown Sugar
2 Tbsp/30g All Purpose Flour
4 Large Eggs
2/3 cup or 150ml Heavy Whipping Cream
1 tsp/5ml Vanilla Extract
Pecan Topping
4 Tbsp/ 20mg melted Unsalted Butter
1/2 cup/115g Brown Sugar
1 tsp/5g Cinnamon
1/2 cup/115ml Heavy Whipping Cream
1 cup/ 226g toasted chopped Pecans
TIMESTAMPS
00:28 1st Layer CRUST
02:34 2nd Layer PECAN FILLING
03:52 3rd Layer CHEESECAKE FILLING
04:44 Preparation for Baking
06:41 4th Layer PECAN TOPPING
08:14 Serving Time
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Music provided by Vlog No Copyright Music.
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Video Link:
#cheesecake #pecanpiecheesecake #cheesecakefactory
How to make Pumpkin Praline Cheesecake | By Swanky Recipes #shorts
Ingredients
CRUST
2¼ cups graham cracker crumbs
10 tbsp butter, melted
4 tbsp light brown sugar, packed
1½ tsp ground cinnamon
PUMPKIN CHEESECAKE FILLING
24 oz. full-fat cream cheese, room temperature
¾ cup granulated sugar
½ cup light brown sugar, packed
7 tbsp all-purpose flour
15 oz canned pumpkin puree
¼ cup full-fat sour cream
3½ tsp pumpkin pie spice
½ tbsp vanilla extract
½ tbsp praline extract flavoring
2 tbsp Tony Chachere's Praline Honey Ham Injectable Marinade
4 large eggs, room temperature
PRALINE TOPPING
2 tbsp butter
¾ cup Tony Chachere's Praline Honey Ham Injectable Marinade
½ tsp baking soda
2 tsp praline extract
¾ cup whole pecans
Instructions
Preheat oven to 325°F. Cut a circle in the shape of the bottom of a 9-inch springform pan using parchment paper. Lightly grease both sides of paper and place in the bottom of the pan.
Combine crust ingredients and mix until moist. Firmly press crust mixture into bottom of pan and up the sides. Bake crust for 15 minutes. Set aside to cool.
Reduce oven to 300°F. Using heavy-duty aluminum foil, wrap the pan sides and bottom well in multiple layers of foil to ensure no water will get in the pan from the water bath.
In a bowl fit with a mixer, mix together on LOW the cream cheese, sugars, and flour until well combined, scraping down the sides of the bowl as needed.
On LOW, mix in the pumpkin, sour cream, extracts, Tony Chachere's Praline Honey Ham Injectable Marinade, and pumpkin pie spice. Mix until well combined.
On LOW, add eggs one at a time, scraping down the sides of the bowl as needed until eggs are well combined.
Pour cheesecake filling into baked crust pan. Evenly spread filling with a spatula then tightly cover the top of the pan with foil.
Place cheesecake pan into a larger oven-safe pan with tall sides. Fill the empty pan with hot water covering about halfway up the sides of the cheesecake pan, making sure the water is well below the foil top. The water bath will help to prevent cracking.
Bake for 1 hour and 50 minutes.
Turn off the oven and let the cheesecake sit in the oven for 35 minutes with the door closed. Do not open oven door to peek inside.
Slightly open oven door and leave cheesecake inside; 20 minutes.
Remove cheesecake from oven. Cheesecake will slightly wiggle. Gently run a knife around the edges of the cake then cover with foil. Chill in the refrigerator until firm; about 6 hours or overnight.
In a medium saucepan over medium heat, melt butter and Tony Chachere's Praline Honey Ham Injectable Marinade. Bring to a boil.
Cook until mixture reaches 230°F and sauce is thickened; about 8 minutes. Remove from heat.
Stir in praline flavoring extract. Reserve and set aside ¼ cup of praline glaze. Stir baking soda into the remaining saucepan of glaze.
Quickly pour praline glaze over the top of cheesecake, spreading evenly with a spatula.
Pour pecans into reserved glaze and coat well. Place glazed pecans on top of cheesecake.
Cover and refrigerate cheesecake until ready to serve.
Pecan Pie Cheesecake
Pecan pie cheesecake is a genius combination of two favorite desserts. With this delicious recipe, you get all of the crunchy flavors of a classic pecan pie, paired with the creaminess of a traditional cheesecake. This is one dessert you don’t want to miss. It’s the perfect crowd-pleaser to make for the holidays!
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Grab the full, printable recipe on my blog:
INGREDIENTS
Crust
2 cups graham cracker crumbs either store bought ot use a food processor to create fine crumbs from whole graham crackers
1/3 cup light brown sugar packed
1/2 cup salted butter melted
Pecan Pie Filling
1/3 cup salted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cup pecans chopped
1 cup light corn syrup
1 cup granulated sugar
Cheesecake
2 8-oz package cream cheese softened
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
1 tablespoon vanilla extract
3 eggs
1/2 cup sour cream
Pecan Topping
1/4 cup salted butter
1/3 cup light brown sugar
1/2 tsp vanilla extract
1/4 cup heavy cream
1 cup pecans roughly chopped
INSTRUCTIONS
Crust
Preheat the oven to 325°F.
Line a 9” round springform pan with parchment paper and spray with non-stick cooking spray.
Begin by preparing the crust. Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press the crust into the prepared springform pan, coming up the sides of the pan about halfway.
Place the crust into the freezer to chill while the filling is being prepared.
Pecan Filling
In a 2 quart saucepan, melt 1/3 cup butter over medium heat.
Add eggs, vanilla, chopped pecans, corn syrup, and sugar to the melted butter and cook over medium heat for about 10 minutes total. The mixture will come to a boil.
Once the mixture comes to a boil, reduce the heat to medium low and continue simmering until the mixture deepens to a golden brown and thickens. Stir constantly while the mixture is cooking to ensure it doesn’t stick or burn to the bottom or sides of the saucepan.
Pour the pecan pie filling into the chilled crust and spread into an even layer.
Cheesecake
Beat together cream cheese and sugar until fully mixed and fluffy.
TIP: Overbeating the cheesecake will add too much air to the batter, leading to it puffing during baking and then cracking while cooling.
Mix in salt and flour.
By hand, gently stir in vanilla extract and one egg at a time until fully combined.
Mix in the sour cream and stir until smooth.
Pour cheesecake mixture evenly over the pecan filling mixture.
TIP: When you layer the cheesecake over the pecan pie layer, add it in spoonfuls around the top instead of pouring it all into the center and then spreading it. This will help keep it from displacing the pecan pie filling and will keep the two layers separate and more even.
Wrap the bottom of the springform pan in 1 to 2 layers of aluminum foil. Place the pan into a larger pan and pour water into the larger pan until it comes up about 1 inch around all sides of the springform pan, forming a water bath for the cheesecake.
Place the water bath package into the oven and bake for 1 hour, until the cheesecake is just slightly jiggly.
Turn off the oven and leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the door open for another 30 minutes while the oven and cheesecake cool.
When the cheesecake has cooled completely, cover with plastic wrap and place in the refrigerator to chill overnight.
Once chilled, remove the cheesecake from the springform pan and prepare pecan topping.
Pecan Topping
Melt together butter and brown sugar in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes longer. The mixture will deepen in color.
Remove from heat and stir in vanilla extract and heavy cream. Whisk until smooth.
Stir in pecans and spoon topping over cheesecake.
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Recipe for How to Make a Pumpkin Cheesecake Pie in Easy Steps (4K)
Baking a cheesecake with a perfect crust and crack-free can be easy with some secrets and hacks (like a water bath and a freezer.) Make ahead of time and freeze for weeks. The recipe includes video in 4K and closed captioning for follow-along instructions.
Pumpkin Cheesecake with Graham Cracker Pecan Crust
Graham Cracker Pecan Crust
3 oz. (85 g) graham crackers
1.5 oz (45 g) pecans
1 oz (25 g) light brown sugar
3 Tbsp (40 g) melted unsalted butter
In a food processor fitted with a steel blade, pulse graham crackers, pecans, and light brown sugar to a fine crumb. Pour in the melted butter and continue to pulse till mixed. The mixture should be wet enough to press together in a ball but easily crumble. Place in a buttered and parchment lined 10 x 2 round cake pan. Spread mixture evenly over the base of the cake pan. Using a flat spatula, press the crust firmly into place. Bake at 350F/177C for 5-7 minutes. Remove from the oven and cool on a wire rack.
Pumpkin Cheesecake Filling
24 oz. (680 g) cream cheese at room temperature
½ cup (113 g) caster sugar
1 cup (225 g) packed light brown sugar
4 large eggs at room temperature
15 oz. (425 g) pureed canned pumpkin
¼ cup (57 g) heavy whipping cream
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
1 tsp. vanilla extract or vanilla bean paste
1. In a mixer fitted with a paddle attachment, beat the room temperature cream cheese on low speed. Go slow, avoid adding air to the batter. Aerating the batter will cause our cheesecake to crack on the surface when baked. The goal is to have a dense and creamy cheesecake free of any surface cracks.
2. Once the cream cheese is free of any lumps, slowly add the sugars and paddle on low speed.
3. Add the eggs, one at a time, on low speed.
4. Scrape the sides and bottom of the bowl to incorporate any unmixed ingredients.
5. Mix the pumpkin puree with the cream, spices, and vanilla.
6. Add the pumpkin spice mixture to the cheesecake batter. Go slow! Again, avoid incorporating any air into the batter.
7. Make sure the sides of the cake pan are free of any residual crust that make have stuck to the sides. Brush the sides of the cake pan with a little more butter.
8. Pour in the batter and stir to remove any air bubbles but be careful not to scrape the bottom and disturb the crust.
9. Bake at 325F/163F in a water bath for 1 hour and 40 minutes. Water should be about an inch deep. Bake on the middle rack to prevent excessive browning.
10. Remove from oven and cool on a wire rack. Once completely cooled, wrap with plastic and freeze overnight.
11. To unmold, heat briefly the bottom and sides of cake pan over a stovetop and immediately flip onto a flat pan. Remove parchment and flip back onto a 10-inch round cake board or cake plate.
12. Let cheesecake sit at room temperature for 15 minutes before slicing. Using a long serrated knife, warmed using very hot water, slice the cheesecake into 16 equal slices.
13. Serve with whipped cream and garnish with a marzipan pumpkin.
Pumpkin Cheesecake Video Recipe cheekyricho
cheekyricho Pumpkin Cheesecake. This easy delicious very rich celebration cheesecake combines my two favourite cakes. The New York Cheesecake with a Pumpkin Pie. This is absolutely amazing. We do hope you give it a try.
INGREDIENTS:
For the Base
200g crushed gingernut biscuits
60g melted butter
For the Cheesecake Filling;
250g cream cheese
150g caster sugar
1Tablespoon Vanilla extract
2 eggs
300g cream
30g flour
For the Pumpkin Filling;
350g steamed drained pumpkin
80g maple syrup
1 teaspoon cinnamon
1 Tablespoon vanilla paste
200g sour light cream
30g flour
4 eggs
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Chocolate Pumpkin Cheesecake - The Scran Line
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⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:24 - LET’S MAKE THE CRUST!
01:30 - MESSAGE FROM OUR SPONSORE
02:30 - LET’S MAKE THE FILLING!
03:44 - TIME TO BAKE
04:48 - LET’S DECORATE!
05:00 - RECIPE ON THESCRANLINE.COM
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