Cheesecake with pecan pie

Recipe for Pecan Pie Cheesecake (Bars or Cake!) – In this
delicious dessert hybrid, sour classic cheesecake meets gooey caramel pecan
pie. Enjoy rich Pecan Pie Cheesecake in convenient bars or serve it as a round
cake centrepiece at your holiday gatherings.

Mashup of Thanksgiving desserts

I enjoy combining dessert recipes. Two of your favourite
sweets combined into one amazing delight, you know!

A smooth cheesecake and a mushy pecan pie are combined in
this holiday recipe. It also has the traditional graham cracker crust. Every
bite is perfectly balanced between sweetness, tanginess, nuts, crunch, and
lovely creaminess.

In a nutshell, they are flawless. Pecan Pie Cheesecake is
not only incredibly tasty, but it’s also simple to prepare as either a classic
round cheesecake or as entertaining handheld bars. Or, try both… One to bring
to your upcoming potluck, and the other to yourself only. It’s true—this Pecan
Pie Cheesecake recipe is excellent.

Easy Cheesecake with Caramel Pecan Pie

How do you decide whether to make a spherical cheesecake or
bars of pecan pie?

Making Pecan Pie Cheesecake Bars has several advantages, one
of which is that they require a little less baking time. A 9×13-inch slab bakes
in the oven for in around 30–40 minutes, compared to the 50–60 minutes needed
for a classic cheesecake.

Additionally, the single bars are ideal for pre-slicing and
serving at gatherings and substantial holiday banquets. But I also love a
gorgeous, traditional cheesecake. Although it takes longer to bake this Pecan
Pie Cheesecake in a springform pan, the layers are thicker. It’s fantastic to
indulge in with family and friends on a special occasion like a birthday!

Shopping List for Ingredients

The Pecan Pie Cheesecake you prepare will have three
decadently delicious layers, regardless of the method you use. A traditional
graham cracker crust, a silky cheesecake centre, and a decadent caramel and
pecan topping are all present.

Ingredients for a cheesecake with pecans.

YOU WILL NEED GRAHAM CRACKERS, PEANUTS, LIGHT BROWN SUGAR,
BUTTER, AND BUTTER TO MAKE THE CRUST.

WHAT YOU NEED TO MAKE THE CHEESECAKE FILLING IS AS FOLLOWS:

• Cream cheese; sugar; sour cream.

• Big eggs.

Salt, Vanilla Extract, and All-Purpose Flour.

This dessert’s topping is just amazing. With a hint of
cinnamon, it has the most delightful festive flavour and is crispy and sweet.

THE PECAN PIE TOPPING REQUIRES THE FOLLOWING INGREDIENTS:

• Light Brown Sugar; Pecan.

• Heavily Creamed.

• Butter.

Salt and cinnamon powder.

The Best Pecan Pie Cheesecake Bar Recipe

Slices of Pecan Pie Cheesecake that are thick and creamy are
ideal for offering at holiday dinner parties and potlucks.

They are quick and simple to cook, taking less than an hour.
Pecan Pie Cheesecake Bars may need to chill in the fridge before you can eat
them, but this simply proves how excellent this recipe is for cooking ahead for
a really stress-free dessert!

A RECIPE FOR GOOEY, DECADENT PECAN PIE CHEESECAKE BARS IS
PROVIDED…

Create the crust. Make the crust first while the oven is
preheated to 350 degrees. To do this, pulse brown sugar, pecans, and graham
crackers in a food processor until they are crumbly. Add the melted butter,
then pulse once more.

Bake the crust. Spread the crust ingredients into an equal
layer in the baking dish after pouring it in. While you prepare the cheesecake
batter in the food processor, bake the crust.

3. Combine the cake batter. In a food processor, blend the
softened cream cheese, sour cream, eggs, sugar, flour, vanilla, and salt to
create the cheesecake batter.

4. Pour. To remove air bubbles, gently tap the counter after
pouring this batter over the baked crust.

5. Cook the cheesecake. Bake once more until finished, at
least another 30 minutes. The cheesecake should still have some movement when
the top is faintly browned. Don’t worry if the top has cracks; the pecan
topping will hide them.

6. Delicious Cheesecake. Set apart for cooling.

Once the cheesecake has cooled and come out of the oven,
start preparing the pecan pie topping.

1. Create the pie topping. The chopped pecans, brown sugar,
cream, butter, cinnamon, and salt should all be combined in a small to medium
saucepan over medium heat. After bringing to a boil, turn down the heat, whisk
the mixture, and let it simmer for a short while. The result should be a thick,
gooey caramel.

2. Cheesecake on top. With a spatula, spread the pecan pie
topping evenly over the cheesecake layer.

3. Permit it to settle. To set, cover and chill for at least
two hours.

Pro Advice.

Cut with a serrated knife to serve. For crisp, clean slices,
wipe the knife with a moist paper towel in between each cut.

For up to a week, leftovers can be stored in the
refrigerator in an airtight container. They might not, though, last that long.

How to Make a Round Pecan Pie Cheesecake.

You may easily modify this sweet, delectable recipe to
create a traditional round cheesecake.

1. Position a sizable baking sheet with a rim on the bottom
rack to collect any leaks. Afterward, line a 9 1/2-inch springform pan with
parchment paper from bottom to top. Trim the paper edges if desired and
carefully clamp the ring around the bottom.

2. Prepare the crust as directed in the recipe. With your
hands, cover the bottom and nearly two-thirds of the edges of the pan with
graham cracker crumbs. For ten minutes, bake.

3. Place the crust in the oven and bake for 50 to 60
minutes.

4. Make JUST HALF of the pecan pie topping. Pour on top of
it. After that, put it in the fridge to chill and set for at least three hours.
After that, put the cheesecake onto a cake plate by removing the rings from the
sides of a 9-inch springform pan. Slice and offer chilled.

Questions and Answers

WHAT DURATION WILL LEFTOVERS HAVE?

For up to a week, leftovers can be stored in the
refrigerator in an airtight container. However, I don’t think they’ll last that
long!

CAN THIS RECIPE BE FREEZED?

This recipe keeps well covered in the freezer for two to
three months. Thaw it overnight in the refrigerator.

CAN I USE SOUR CREAM AND DAIRY-FREE CREAM CHEESE?

Sure! The bars will still taste delicious even though the
texture will be a little altered.

IF I DON’T OWN A FOOD PROCESSOR, WHAT THEN?

The crust’s contents can be rolled with a rolling pin after
being placed in a sizable zip-top bag. The cheesecake filling can then be made
using an electric mixer.

IS IT POSSIBLE TO MAKE THIS IN A 9 X 13 INCH METAL PAN?

Yes, you typically up the baking temperature by 25 degrees
when using metal pans. The baking period ought to be comparable.

DOES THIS CHEESECAKE CAN BE MADE GLUTEN-FREE?

Yes! To make the crust, look for gluten-free graham
crackers. then substitute cornflour for flour in the cheesecake.

Cheesecake Bars or Cake with Pecan Pie!

Recipe for Pecan Pie Cheesecake with gooey caramel In this
amazing holiday dessert hybrid, sour traditional Cheesecake meets sweet Pecan
Pie!

Ingredients.

• Regarding the Crust
• • 13 Graham-style cookies.
• 3 tablespoons of light brown sugar, 1/4 cup of pecan halves,
  and 1/2 cup of melted butter.
• 24 ounces of softened full-fat cream cheese are needed for
  the cheesecake.
• • 1 cup soured milk.
• One cup of sugar.
• • 4 eggs, big.
• • 1 tsp. all-purpose flour.
• • Vanilla extract, 2 tablespoons.
• • 1/2 tsp. of salt.
• 1 34 cups chopped pecan halves are needed for the pecan pie
  topping.
• 3.25 cups of light brown sugar.
• 3.25 cups of heavy cream.
• • 1/2 cup of butter.
• • 1 teaspoon of cinnamon powder.
• • 1/2 tsp. of salt.

Instructions.

1. Set the oven to 350 degrees Fahrenheit. Organise a 9 by
13-inch baking dish. Apply nonstick cooking spray to the dish.

2. Prepare a sizable food processor for the crust. In the
bowl, add the graham crackers, pecans, and brown sugar. pulverise into little
crumbs. After that, add the melted butter and pulse one more for thorough
blending.

3. Fill the baking dish with the crumbs. The crumbs should
be compacted into an equal layer. The crust should bake for 10 minutes.

4. Clear the bowl of the food processor for the cheesecake.
The bowl should contain the cream cheese, sour cream, sugar, eggs, flour,
vanilla, and salt. till it’s really smooth.

5. Cover the crust with the cheesecake batter. To get rid of
air bubbles, lightly tap the dish against the counter. When a toothpick placed
in the centre of the cake comes out clean, bake for another 30 to 40 minutes.

6. Once the cheesecake has been taken out of the oven, heat
a small sauce pan over medium heat. Add the brown sugar, cream, butter,
cinnamon, and salt along with the chopped pecans. up to a boil. Stir and cook
for two to three minutes. Then turn off the heat.

7. Cover the cheesecake with the pecan topping. Spread it
out evenly with a spatula. The cheesecake must be chilled for at least two
hours to set.

8. Use a serrated knife to cut. Between slices, wipe the
knife with a moist paper towel to ensure clean sides.

Notes.

Instead of making bars, would you like to bake a classic
circular cheesecake? Make these easy changes…

1. Position a sizable baking sheet with a rim on the bottom
rack to collect any leaks. Using parchment paper, line the bottom of a 9 1/2
inch springform pan. The ring should then be tightly clamped around the base.
(If desired, trim the paper’s edges.)

2. Using your hands, press the crumbs into the pan’s bottom
and up its edges approximately two-thirds of the way. For ten minutes, bake.

3. Place the crust in the oven and bake for 50 to 60
minutes.

4. Make JUST HALF of the pecan pie topping. Pour on top of
it. After that, put it in the fridge to chill and set for at least three hours.
The cheesecake should then be put onto a cake plate after the springform pan’s
ring has been removed. Slice and offer chilled.