After the cake has been cooled and refrigerated, run a knife around the edges of the cake and then carefully lift the cake out of the pan using the slings placing it unto your serving plate. All Right Reserved. I didn’t have to worry at all about the foil keeping water out). I want to make this for my husband for his birthday and then transport it in a car with me. Thank you! I will try this at home for sure! Or just on the cookie sheet? Two of my favorite desserts combined! Will try this and see what I think, OOPS, it should say “I normally bake cheesecakes at 350 for 45 min then turn oven off and without opening the door just let it sit there for an hour.”. First off, cheesecakes must be refrigerated! This recipe sounds Amazing! The cake will pull away from the sides of the pan and this is one of the biggest reasons for a cracked cheesecake. Your favorite holiday pie, in cheesecake form! https://www.facebook.com/photo.php?fbid=10206732385382109&set=p.10206732385382109&type=3&theater. Add the sour cream, then the heavy cream, beat on high for 1 minute. Thanks Debbie, I’m so happy that your family like the cake so much. This looked delicious in the picture… I just wished it turned out like it was supposed to. Turn off the oven and leave cheesecake in with oven door closed for 1 hour. I’ll let you know how it turns out after Thanksgiving ? Everyone loved, loved it! Let cool for 5 minutes, then pour over cheesecake and carefully spread into smooth layer. I just made this for Canadian Thanksgiving and it was a hit. It was very easy to make from the directions. Delicious vanilla wafers or traditional graham crackers. Would this help with the bottom layer of pecan filling to not be hard? Knock the bottom of the muffin tin onto the counter to expel air bubbles. When I took it out it was cracked so bad it looked like the Grand Canyon. Use a spoon to pour the pecan layer over the cheesecake. I made this dessert for our family gathering this Thanksgiving. LEEEAVE me alone with this cheesecake! s.src="//downloads.mailchimp.com/js/signup-forms/popup/unique-methods/embed.js"; Hi Norma, I use water bath. It has a creamy filling, crunchy crust, and ooey-gooey pecan pie topping. Hopefully it still tastes good. !Ill wl be making this for Christmas!! So next time I will follow the recipe to a tee minus the cinnamon and use the last layer as a topper of choice! It was almost a sin to mix and match pecans with cheesecake. It was a big hit !! Thanks!!! i dunno what i did wrong . I had to make a trial run before I decided to serve it to friends, family, and others. I’ve made a lot of cheesecakes before but I think this was my favorite . This is my first time baking a cheesecake. Made with a pecan crust that has a little crunch to it, a velvety and creamy cheesecake layer made with brown sugar to add flavor and a gooey homemade caramel sauce topping that is speckled with toasted, aromatic pecans this cheesecake … No one in the family is a fan of pecans. Hi Jordan, the pecan filling should thicken enough when you cook it and it should hold the cheesecake filling on top. Happy baking . document.addEventListener("scroll",function(){if(window.scrollY>11)loadmcsf()}); In this recipe we place our springform pan inside a roasting pan and then pour boiling water around it while it bakes, so we need to do a little prepping to our pan before we begin. I love this Pecan Pie Cheesecake any time of year, but especially for Thanksgiving or Christmas time desserts! This was my first attempt at any cheesecake and the directions were very easy to follow. After reading the reviews I made a few slight alterations and it turned out wonderfully. Don’t take the water too far up the side of the springform pan, it is there to create moisture, it is not cooking anything. or 4 (8 oz.) Can you use something other than corn syrup in the pecan layer? Preheat the oven to 325ºF and put a large pot of water on to boil. Also, be sure to prepare your springform pan with non stick spray or something; I use the one with flour. Add an 8 ounce package of … yes I think that’s the reason.It will be better next time;). This recipe is a combo of classic Pecan Pie and delicious cheesecake sound as an interesting twist of two traditional dessert! And so, very quickly, on the table, there was a beautiful Pecan Pie Cheesecake which could easily be number one on your Thanksgiving list of treats. My husband saw this on FB and sent me the cutest request. Turn off the oven and leave cheesecake in with oven door closed for 1 hour. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts. Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Be sure to wrap the bottom of the pan with extra duty foil or water can/will seep into the cake. Looks delicious can’t wait to try it. Spray a 13x9 square … I was one of the unlucky ones… my cheesecake took double the time to cook…DOUBLE! Let me know when you try. Father’s Day is coming up, and I usually make my husband a pecan pie. She rolled her eyes and said I don’t like pecans. Set in the fridge to firm the crust while making the filling. In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Featuring a crunchy pecan crust, creamy brown sugar cheesecake filling, and gooey pecan pie topping, this is the ultimate holiday dessert! This was the best cheesecake I have ever eaten. This crowd-pleasing dessert will leave your friends and family hailing you a baking genius! Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy. Just to confirm>> water bath is the way you bake it? 13/4 cups vanilla wafers meaning 1 cup and 3/4 or 3 cups and 1/4? Do you have a recipe for a smaller size but same kind of cheesecake? We loved this recipe!! if(typeof window.dojoRequire==="function"){window.dojoRequire(["mojo/signup-forms/Loader"],function(L){L.start({"baseUrl":"mc.us20.list-manage.com","uuid":"b40628e79a1996da74db6dead","lid":"23f88db553","uniqueMethods":true})}) Thank you! Making this cheesecake for yet another Thanksgiving!!! Finally, stir  in the pecans. If you love pecan pie, you HAVE to try Pecan Pie Cheesecake! Thinking about turning this into a derby pie version. I can’t wait to try this recipe! With mixing speed on low, add the eggs one at a time, mixing until incorporated. Can we change the size of pan to 8” instead? Lol. I also added 1 Tablespoon of cornstarch to the cheesecake filling. SO decadently delicious. Let the mixture boil for one minute, then remove it from heat before adding the vanilla extract and pecan pieces. It's a snap to make and perfect for Fall or any time of year! I loved the simplicity with which the recipe was written! The pecan filling ended up being overy done, the vheesecake was still under cooked. Delicious though! I want to make this pecan pie cheesecake for Thanksgiving but I don’t understand the ingredients. Decadently delicious! This recipe is definitely a 5 star! It came out absolutely fabulous and looked exactly like the picture. This looks amazing and I think I will be making it for Christmas! At the end of the day we both loved it. Thanks for sharing. I’ll just tone down the sugar a bit next time… I’m French though, and often feel this way when I try US recipes found online, I guess it’s a matter of habit. Is it absolutely necessary to use a springform pan? Top each pie with 1 tablespoon chopped pecans; fill to the top with pecan pie filling. This might not be the fastest recipe to make but it is worth every minute! With mixing speed on low, gradually add the sugars and then turn back up to high and beat for an additional minute. I use heavy whipping cream whenever a recipe calls for heavy cream. After all the great comments on your blog and on FB…..I’m definitely gonna try it for Thanksgiving. TIA for your help! We absolutely love this cheesecake! Pecan Pie Cheesecake | Two ways to make the crust! Well, maybe second to my tasty peanut butter cheesecake! I only cooked the first pecan layer for about 5 minutes so that it would not get hard. Cheesecake is good for about 3 months in the freezer. Then add the melted butter over top and mix until the crumbs become coated. Had to bake it 2 hours to get it to set, edges are nice & burnt. This is THE BEST cheescake I have ever eaten! Oh wow this pecan pie look soooo amazing. Let the pecan pie filling cool slightly, then spoon gently over the cheesecake layer so it … Weight watchers help! If you would like to share a recipe, please re-write the recipe in your own words and link back to the original post. Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling. Unfortunately FB does not allow me to see the picture and I would really love to see your cake. Thanks Maegen! I also just followed the recipe exactly as it’s listed and was left with a majorly watery cheesecake after 70 minutes. Hi there made this 3 times and even though I didnt cook it for too long the pecan layer came out hard everytime? follow the measures on the blog not on Pinterest. I followed everthing and it turned out ok but the pecan filling, it hardened along with the crust. How easy is that. My husband loves pecan pie and cheesecake but developed a nut allergy as an adult. Shut off the oven and waited the hour. After chilling remove the cheesecake brownies from the fridge and begin making your pecan pie filling. I am in australia and we use a different weight system to you, e.g. After an hour I remove from oven and water bath (middle is still jiggly) and cool on rack for another hour. I’m sorry to hear that Casey, I don’t know what went wrong . We used to substitute GrapeNuts in our homemade ice cream when we wanted nuts but didn’t have them. After the cheesecake finishes baking turn off the oven, slightly crack the door open and allow it to cool for 1 hour. If you like extra firm cheesecake, continue baking for an additional 14 minutes for a total of 2 hours. If so how much would you recommend? Freeze for up to 3 months. Pour into prepared crust and set aside. The pecan and graham cracker crust, cheesecake filling and pecan pie topping give you the perfect recipe for dessert Heaven! Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. And for the topping the pecans are toasted and salted? Can I make this without the bottom pecan layer? Stir in pecans. I’m so sorry I just found my answer in the comments ? It was that darn good! Making this again for Thanksgiving dessert! You should have a nice layer on the bottom and the sides should go about halfway up your pan. I followed the recklessly!! } Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. One question, do I cool it at room temp or am I supposed to cool in the refrigerator? Place the prepared springform pan into a large high-sided roasting pan and pour boiling water around the springform pan, taking care not to get any on the filling. But little did I know the sin was me being left alone with this cheesecake. Because there were so many reviews stating the pecan filling was hard I replaced half of the sugar with brown sugar…. i still put it on cause my cheese cake had cracked. I recommend freezing the cheesecake before the topping is added. It was delicious except the pecan pie filling layer above the crust became too hard and it was extremely difficult to cut through the cheesecake. Just make sure to cover it loosely with aluminum foil. Crap!! I've retested the recipe, updated the process, and made a video with process shots to help you have success when making it. Let me introduce myself. You should have a nice layer on the bottom and the sides should go about halfway up your pan. How far in advance do you think I could make this before serving if stored in refrigerator? Thanks so much for sharing. Such a perfect combo! Thanks for stopping by! What would your suggestion be for the chocolate? I made the cheesecake yesterday and refrigerated it. So I improvised and just made it in a regular cake pan. Hi Laurie, you can increase the recipe for 1/4, if you don’t keep an eye on the cake it will bake for less time. Everybody loved it! Hi Rhonda, thank you so much. Did I cook it to long? Also oven temp is important. A freshly baked cheesecake can last in your refrigerator for up to a week. LOL we’ll see how it taste, […] and festive dessert- Sweet Potato Cheesecake with Pecan Topping. Place in the oven and bake at 325 degrees for 1 hour and 45 minuets. See more ideas about pecan pie cheesecake, dessert recipes, delicious desserts. Just a thought. I really fell in love with it and I make it every now and then when I feel like eating something sweet. Although I love pecan pie, sometimes the filling of the pie can be a little too sweet, but with this recipe, the cheesecake helps to counter the overly sweet pecan pie … Really too hard to cut through. I wasn’t able to get the crust as high as it should have due to how much it was moving. I’m going to try this. HI Sheila,I’m sorry I don’t know what went wrong with your cake. She says “Mom it’s horrible! Line the bottom of 9 inch springform pan with parchment paper and set aside. Pour the melted butter over top and mix until the crumbs become coated. Don’t press hard when putting in pan, barely pack it. I made this recipe for Christmas. Or skip the pecan pie filling and just top the cheesecake with roasted pecans, caramel sauce and/or chocolate sauce, Add a chocolate ganache to the crust layer and now you have a, Don’t have a springform pan, then go ahead and make my. I found it moved around every time I patted the crust out, cracking the crust. Only thing is the pecan layer was loose…any suggestions for next time? Boil for 1 minute, stirring constantly, then remove from the heat and immediately add the chopped pecans and vanilla. Thank you!! I made this cheesecajke for thanksgivinjg !! Made it last year for Christmas and now it’s a tradition. Thanks Vera! This is not your ordinary pecan pie.A layer of rich and creamy dulce de leche cheesecake is really the star of this dessert, but you’ll love the gooey pecan pie filling and toasted nuts on top, and the hint of cinnamon in the pecan … if(mcsfInited)return;mcsfInited=!0;console.log("load maichimp files"); Is that correct. There was not enough crumbs to cover the bottom so I took them out and made more. }else setTimeout(postLoadMC,220) Any tips or tricks?? Place in the refrigerator on a wire cooling rack to chill for at least 4-6 hours before preparing the topping. You’ll want the water to go halfway up the side of the pan. The velvety cream cheese centre gives this dessert a lovely tang that pairs well with the rich pecan and butterscotch topping. With mixing speed on low, gradually add the sugars, then turn back up to high and beat for an additional minute. 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