Pecan Pie Cheesecake

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This Christmas I was determined to make something different for dessert.  I always do a cheesecake and something else as there are a few people who do not like cheesecake.  I racked my brains, searched my books, looked on the web and I was stumped.  There were so many things I liked but nothing that would please almost everyone.  I eventually decided to ask those attending dinner what they would like.  Everyone I asked responded with Cheesecake!  Okay, okay!  I certainly don’t mind making it, I just assumed people would be getting sick of it.  Apparently not.

Now to decide what flavour.  Suggestions were Turtle, Tuxedo, Plain, etc, all ones I had already made.  I like to try new things, then I can post about it, haha!  I headed to Pinterest, where I saw thousands of cheesecakes, but this one caught my eye.  Pecan.Pie.Cheesecake!

Photo from spicysouthernkitchen.com

Just look at that! Amazing!

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I eat with my eyes and as soon as I saw this I knew, this was the Christmas Cheesecake!  I had never made a Pecan Pie before, though it is on my bucket list, but figured I would give it a go.

Pecan Pie Cheesecake

Adapted from Spicy Southern Kitchen

Crust

1¾ cups vanilla-wafer crumbs**
¼ cup firmly packed brown sugar
⅓ cup butter, melted

**I used graham crumbs, not a fan of vanilla wafers

1. Preheat oven to 350 degrees.

2. Combine graham crumbs and brown sugar in a medium bowl. Stir melted butter in with a spatula.

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3. Press into the bottom and halfway up the sides of a 9-inch Springform pan.

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4. Bake for 6 minutes and let cool.

Pecan filling

1 cup sugar
⅔ cup dark corn syrup
⅓ cup butter, melted
2 large eggs
1½ cups chopped pecans
1 teaspoon vanilla extract

1. Combine all Pecan-Filling ingredients in a medium saucepan. (I left out the nuts, and poured them over the crust, only because if I messed up with filling I didn’t want to waste the expensive pecans)

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2. Stir well and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook, stirring continuously, until mixture thickens, about 8 to 10 minutes.

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4. Pour into prepared crust.

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At this point I am just about drooling, look at that!  Forget the cheesecake, lets cook this and eat it!

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Cheesecake filling

3 (8-ounce) packages cream cheese, softened
1¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 large eggs
⅔ cup heavy whipping cream
1 teaspoon vanilla extract

1. Reduce oven temperature to 325 degrees. (Seemed low to me, I went with340ºF)2. Using an electric mixer, beat the cream cheese at medium speed until smooth and creamy

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2. Add brown sugar and flour and beat until fluffy.

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I love the colour the brown sugar produced.  I had never thought of using brown sugar.  There are a few other ones I think this would be a nice addition to

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3. Add eggs one at a time, beating well after each addition. Use a rubber spatula to scrape down the sides of the bowl to make sure everything mixes evenly.

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4. Add cream and vanilla and beat just to combine. Pour mixture over pecan filling. – I was worried pouring the cheesecake over the pecan filling would create a whole and not a layer, but the pecan layer had hardened up enough to hold it

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5. Place in oven and bake for 1 hour. Turn oven off but leave cheesecake in oven with door closed for 1 more hour. (I cooked mine in a water bath as I always do)

Perfection! No cracks!

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6. Remove cheesecake from oven and run a knife around the sides to make sure they are not sticking. Let cool completely. Refrigerate for at least 4 hours.

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The next day I spruced it up a little, nothing exciting or over the top.  Placed a few pecans around the edges as a hint of what kind of Cheesecake it was.

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Dessert time!  Finally time to try it!  I am quite nervous before cutting it.  I had read some of the comments and some were undercooked and the filling poured out.  Others overcooked their pie filling and was hard as a rock.  It may look pretty but you just never know.

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It was perfect!  It didn’t ooze out nor did it turn to a rock.

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This cheesecake was perfection!  I will admit, I am my own worst critic.  I always pick apart my desserts thinking something could be better or should have done this different.  Not with this one! This was perfect.   The pictures do not do it justice.

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As I was serving it up, I could hear ‘mmmm’, ‘wow’, ‘OMG Erica!’ ‘Your BEST cheesecake ever!’. At this point I had not tried it yet, I always serve myself last.  When I made sure everyone had dessert (there was also an apple crisp for those cheesecake haters) I served myself up a big piece.  I had a piece and a half, Dad can’t have nuts so he just at the top part, I got his pecan crust.

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OH.MY.GOD!

With one bite, i think I went to heaven.  As soon as the fork hit my mouth angles started singing.  Quite literally, it was a ‘party in my mouth’.  I felt like Clark Grisswold from Christmas Vacation when he finally got his lights to work…

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I seriously had to pause for a moment to take it all in.

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The creamy top layer of cheesecake was so smooth and decadent. I really liked the almost caramel flavour that the brown sugar added to the plain cheesecake.

A few photos from the next day on white plates looks better

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The pecan pie layer was simply amazing!  It was sinfully sweet! I could have just pulled up a big bowl of it and been happy.  It was a perfect consistency.  It almost put me in mine of a perfect butter tart.  I am glad I went with the graham crumb crust, it went perfectly.

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The combination of the creamy cheesecake balanced out the sweetness of the pecan pie filling and it was absolutely delicious! Everyone love it! I was told several times that this was their new favourite. Already had requests for a repeat and a few want the recipe.

I’d say it was a success!  My only complaint is that there was not more left over! haha

Thanks you Christin from Spicy Southern Kitchen for such a wonderful dessert, it was the perfect ending to a wonderful Christmas Eve meal.