Two Of My Favorite Desserts In One
Merging two of my all-time favorites, this Pecan Pie Cheesecake is an absolute revelation. As you bite in, the creamy cheesecake harmoniously meets the buttery pecan topping, creating a symphony of textures and flavors. It’s not just a dessert; it’s an experience, beckoning you to indulge in its rich, layered goodness.
Graham crackers form the crust’s base. You can substitute with digestive biscuits or vanilla wafers for a similar texture. Pecans bring a nutty crunch to the crust and the topping. Walnuts can step in if you’re out of pecans. Granulated sugar sweetens both the crust and cheesecake. Substitute with coconut sugar or raw cane sugar can do the trick. Salt enhances the dessert’s flavors. No real substitution here, but it’s optional based on preference. Unsalted butter binds the crust together. Melted coconut oil is a great dairy-free alternative. Cream cheese is the heart of the cheesecake layer, offering that rich and creamy texture we all love. I love using Philadelphia cream cheese which I think it’s best for cheesecake. Brown sugar adds depth and a molasses note to the cheesecake and topping. You can replace with muscovado sugar or granulated sugar with a touch of molasses. Vanilla extract introduces a fragrant aroma and classic flavor. You can substitute with vanilla bean paste. Eggs bind and set the cheesecake and pecan pie topping. Light corn syrup gives the pecan pie topping its signature gloss and sweetness. You can use golden syrup or maple syrup instead. Heavy cream enriches the pecan pie topping. Feel free to subsituull-fat coconut milk for a dairy-free option.
Trust me, this dish is a breeze to make, and you’ll be amazed by the results. Let’s dive in! So, first things first – let’s tackle that crust. Toss your graham crackers and pecans into a food processor. We’re aiming for a nice, crumbly mix. Drizzle in the melted butter to get everything to stick together. Press this delicious mixture onto the bottom of our springform pan, and you’re set! Now, onto the cheesecake layer. Take your cream cheese and beat it until it’s silky smooth. Gradually add in the sugars, eggs, vanilla, and a hint of salt. Pour this creamy goodness over our crust and into the oven it goes. Half an hour at 300℉ should do the trick! While that’s baking, let’s whip up the pecan pie topping. Mix together your brown sugar, salt, vanilla, eggs, corn syrup, and cream. Stir in those chopped pecans – the star of the show. Once the cheesecake has had its time, pour over this nutty layer and back in the oven it goes. We’re looking for a beautiful golden brown finish, which should take about 40-50 minutes. After all that baking, our cheesecake needs a little relaxation time. Let it cool, cover it up, and pop it in the fridge. Give it a good 4 hours (or overnight if you can resist) to chill out before diving in.
Storage
This sweet treat will keep in the fridge for up to 5 days. Just store in an airtight container or wrap it up tightly before popping them in. Baked cheesecake also freezes really well, just place the cake fully cooled and wrapped fully in plastic wrap and aluminum foil till ready to eat. This method should ensure the cheesecake bars lasts 3 months.
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