Thursday, October 9, 2014

Pecan Pie Cheesecake


  • 1-3/4 cups vanilla wafers, ground into crumbs
  • 1/4 cup light brown sugar, packed
  • 1/3 cup butter
For the Pecan Filling:
  • 1 cup granulated sugar
  • 2/3 cup dark corn syrup
  • 1/3 cup butter, melted
  • 2 large eggs, lightly beaten
  • 1-1/2 cups pecans, chopped
  • 1 teaspoon vanilla extract
For the Cheesecake Filling:
  • 3 - 8 ounce packages of cream cheese, softened
  • 1-1/4 cups light brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • 2/3 cup heavy whipping cream
  • 1 teaspoon vanilla extract
For the Garnish:
  • 1 can of Dulche De Leche
  • 3/4 c pecan halves
  • 2 TBS sugar
  • 2 TBS water
    For the Crust:
  1. Preheat oven to 350 degrees.
  2. Combine the vanilla wafer crumbs and brown sugar.
  3. Add the melted butter, stirring to combine.
  4. Press evenly into bottom and up the side of a 9-inch springform pan.
  5. Bake for 6 minutes.
  6. Let Cool.
For the Pecan Filling:
    In a medium saucepan, bring sugar, corn syrup, melted butter, eggs, pecans and vanilla for the filling to a boil over medium-high heat, stirring well.
  1. Reduce heat, and simmer stirring constantly until thickened, 8 to 10 minutes.
  2. Pour into prepared crust. Set aside.
For the Cheesecake Filing:
  1. Reduce oven temperature to 325 degrees.
  2. Beat the cream cheese until creamy.
  3. Add the brown sugar and flour beating until fluffy.
  4. Add eggs, one at a time beating just until combined after each addition.
  5. Stir in cream and vanilla.
  6. Pour cheesecake mixture over pecan filling.
  7. Bake for 1 hour.
  8. Turn oven off and leave cheesecake in oven with oven door closed for 1 hour.
  9. Run a knife around edges of cheesecake to release sides.
  10. Let cool completely.
For the Garnish:
  1. Empty the can of Dulche De Leche into a microwave safe bowl and heat on high for 30 seconds or until the caramel is easy to spread.
  2. Spread on the top of the cheesecake to the sides but not over.
  3. Spread pecans on a sheet pan.
  4. Preheat oven to 350 degrees.
  5. Place pecans in oven and toast.
  6. In a small saucepan add toasted pecans, sugar and water.
  7. Over medium high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens the pecans are fully coated and most of the moisture is absorbed.
  8. Pour pecans onto a piece of parchment paper to cool.
  9. When cooled, decorate the top of the cheesecake.
  10. Store in refrigerator.

No comments:

Post a Comment