Saturday, November 30, 2013

Pecan Pie Cheesecake

Hello! Thanksgiving is over and everyone is safely home. Hope all was well with your holiday and that you had lots of yummy food and desserts to keep you full.

We had lots of desserts. 





We always do.

Because desserts. . . well, they taste good. 

5 desserts to be exact. 

For 7 people.

We should have had 7 desserts.

But I was feeling lazy.

I'm going to tell you about them ALL.

In two posts. . .

I won't bore you all in one day.

Today I'm going to tell you about everyone's favorite dessert. 

Pecan Pie Cheesecake.



I try to make it every year.

Some people have told me that it is their favorite cheesecake. 

In the history of cheesecakes.

It's in my top 3. 

And I've made lots of cheesecakes.


Pecan Pie Cheesecake

Get your stuff:


1 (2 lb, 4 oz) package frozen pecan pie or small bakery pecan pie
2 cups graham cracker crumbs
½ cup granulated sugar
½ cup butter, melted
¼ tsp ground cinnamon

2 (8 oz) packages cream cheese, softened
2 large eggs
2/3 cup sour cream
½ cup half & half
1 tsp vanilla extract
1 cup powdered sugar
1 Tbsp all-purpose flour
16 pecan halves

Make it:  
Thaw pecan pie according to package directions. Cut pie into horizontal slices about ½ inch thick - or less; set aside. 

 Stir together cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 ½ inches up sides of a 10-inch springform pan.

 Arrange slices of pie across the crust – covering  the entire crust. Use the rest of the pie however you like.

     
 Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half & half, and vanilla; beat until blended.
  
    Fold in powdered sugar and flour. Carefully pour cream cheese mixture evenly over the pecan pie/crust.  Arrange pecan halves evenly around edge of cheesecake.
     
  Bake at 325 for 45 to 50 minutes. Turn off oven, and let cheesecake stand in oven 1 hour. Remove to a wire rack, and cool completely.  Chill at least 8 hours or overnight before serving.


Additionally:

I use a water bath when I make cheesecake. It's just better that way. It sounds fancy but it is easy.


Just wrap your springform pan in one or two layers of foil. When you turn your oven on to preheat, put 2 or 3 inches of hot tap water into a large pan - I use my broiler pan. Place the filled pan into this pan of water to cook. Easy huh? It will keep your cake from cracking and keep a better texture while it cooks.

 
This picture I took while it was cooling is unfortunately the only one I have of the whole cake.



I don't know how that rather neon color got on this picture, but rest assured that this will not happen to your cheesecake. I hate cell phone pics.



Can I offer you a bite? 

Looks delicious doesn't it?

Make something wonderful today!

Karen

Oh Oh Oh! I forgot to mention that I adapted (only slightly) this recipe from Southern Living's 40 Year of Our Best Recipes. My favorite cookbook ever. It is good. Very good. Lots and lots of good recipes. Very good recipes. Buy it. It's published by Oxmoor House.

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3 comments:

Danni@SiloHillFarm said...

It does look delicious and I'm kind of fascinated by the fact that it has actual pie in it! Yummm!

Bliss said...

Well I pinned it, dammmit.

Little Miss Maggie said...

Oh, I would love to make this. My daughter won't eat a thing with nuts in it. Maybe I'll make it for Christmas for my other daughter. Pecan pie is my favorite and this looks so tempting.

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