Combine the flavors of pecan pie and cheesecake into one delicious cheesecake.
Pecan Pie Cheesecake with Brown Sugar Cream
Servings
10 Servings
Ingredients
- 1 cup 2 sticks butter, softened
- ½ cup confectioners’ sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- 1 cup brown sugar
- ⅔ cup light corn syrup
- ⅓ cup butter melted
- 2 eggs
- 5 ounces pecans chopped (1½ cups)
- 2 teaspoons vanilla extract
- ⅛ teaspoon cinnamon
- 12 ounces whipped cream cheese
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 tablespoon flour
- 2 eggs
- ½ cup sour cream
- 1 tablespoon vanilla
- 1 cup heavy cream
- 1 tablespoon brown sugar
Instructions
- Crust:
- In a large bowl, combine butter and confectioners’ sugar. Cream together until light and fluffy. Stir in flour and baking powder. Blend until thoroughly combined.
- Pat into 3-inch high, 10-inch round pie pan, taking care to press dough up the sides of the pan. Refrigerate while preparing the pecan pie filling.
- Pecan Pie Filling:
- Combine sugar, corn syrup, butter, eggs, pecans, vanilla, and cinnamon in a medium saucepan. Stir until combined.
- Bring to a boil over medium-high heat. Reduce heat, and simmer until thickened, about 8 to 10 minutes (not longer), stirring constantly.
- Pour into crust. Allow to cool for at least 10 minutes while preparing the cheesecake filling.
- Cheesecake Filing:
- Preheat oven to 325°F. Beat the cream cheese, sugars, and flour together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla and mix just until combined.
- Pour over pecan pie filling. Bake at 325°F for 50 to 55 minutes, until center of the pie is set. Remove and cool.
- Brown Sugar Cream:
- Whip cream and brown sugar until soft peaks form. Garnish each slice of cheesecake with a dollop of cream.
It should freeze well.
how does this recipe freeze?
what is exactly heavy cream?
thank you
Napoleon should work nicely here.
What do you use for whipped cream cheese in Israel?