Cheesecake and pecan pie are two desserts that's old as time, but what happens when they meet up in the same pan...….Lord Honey, it's a match made in Heaven!!!! That's what.
I have had several fans ask about putting these two together, and setting them up on a date wasn't an option. So I put my "Country Bling" mind to work--and this is the wonderful union I created.
"Crack-a-Lackin’ Pecan Pie Cheesecake"
I had people knockin' down the door to give this a try, and needless to say there wasn't a bite left. I can remember my very first pecan pie that my Aunt Jean taught me to make. It wasn't pretty but it sho' was tasty. The first cheesecake I ever made, I was a nervous wreck, but I pulled it off. "You will kick and cry like a kid when its gone."
Crack-a-Lackin’ Pecan Pie Cheese Cake
Jason Smith, FNS southerncountrybling.com
Serves 6-8
Ingredients
Crust:
1-sleeve graham crackers
1-TBSP light brown sugar
½-cup butter, melted
½-sp cinnamon
Cheese Cake Filling:
24 ounces cream cheese, room temp
¼-cup sour cream
4-eggs
1 ½-cups white sugar
2-tsp vanilla
Pecan Pie Topping:
1-cup light brown sugar
1/3-cup corn syrup
1/3-cup heavy whopping cream
4-TBSP butter
½-tsp ground ginger
2-tsp vanilla
1 ½-cup pecans, chopped
Pinch of Salt
Directions:
· Preheat oven to 350, spray a 10inch spring form pan, wrap foil up around the sides, set in a slightly bigger baking dish and add water till its 2/3rds up side of spring form pan.
· In the food processor add the crust ingredients, except the butter, pulse till real fine like corn meal. Drizzle in the butter while pulsing.
· Place crust mix in pan and flatten out and push down, I use the back of a measuring cup.
· In a sauce pan add all the topping ingredients except the nuts and vanilla, bring to a boil and cook for 3 mins, stir in the pecans and vanilla, set a side.
· In the bowl of a stand mixer add the cream cheese, sour cream, sugar and vanilla whip till fluffy, add the eggs and vanilla, whip till combined.
· Pour the cheese cake filling over crust layer.
· Top with pecan mix and spread out.
· Bake for 50-60 mins, the middle will still be slightly jiggly.
· Remove foil and let cool on counter for 2 hours, wrap with clear film and place in fridge over night.
· When ready to serve remove from pan.
Tip: You can drizzle bourbon caramel sauce over cheese cake when served if wish.
ENJOY!!!
Made the Pecan Pie Cheese Cake and loved it, so did everyone else. But, how do you keep the pecan pie filling on to make it pretty and spread the filling?
Ok! I see you meshing my favs!! I can’t wait to attempt this! 🤤
Jason, same issue as Neal. Cheesecake is yummy but when should I add the pecan pie topping? Thanks!
My husband and I both look forward to trying your recipes. We love to bake.
Made this cheesecake for Thanksgiving after seeing it on FeedingTheFrasers Instagram account and it was AMAZING!!! Everyone is still raving about it and I may have had it one day for breakfast... the only issue I had was the pecan pie portion sinking down into the still-soft cheesecake so I wasn’t able to spread it out and make it look as nice as the picture you have up. Any suggestions? I was thinking of cooking the cheesecake first but then I worry that the pecan pie wouldn’t be cooked enough.