Pecan Pie Cheesecake with Pecan Caramel Sauce

Pecan Pie Cheesecake with Pecan Caramel Sauce
Pecan pie and cheesecake are two of my all time favourite desserts (especially for Thanksgiving) and combining the two makes things even better! This decadent treat starts out with the pecan pie filling which is simmered on the stove top until it thickens before pouring it into the crust in a springform pan. Next up is the cheesecake layer which is a pretty basic cheesecake recipe using brown sugar instead of regular sugar which goes with the flavours of pecan pie. The whole thing is baked until both layers are set before cooling and enjoying! This two layer cake of pure magical delight is amazing all by itself but why stop there when you can top it all off with a simple pecan caramel sauce? This pecan pie cheesecake with pecan caramel sauce is easy to make and perfect for any special occasion, holiday dinner or any time at all!

Pecan Pie Cheesecake with Pecan Caramel Sauce

Pecan Pie Cheesecake with Pecan Caramel Sauce

Pecan Pie Cheesecake with Pecan Caramel Sauce

Pecan Pie Cheesecake with Pecan Caramel Sauce

Pecan Pie Cheesecake with Pecan Caramel Sauce

Pecan Pie Cheesecake with Pecan Caramel Sauce

Pecan Pie Cheesecake with Pecan Caramel Sauce
Pecan Pie Cheesecake with Pecan Caramel Sauce

Pecan Pie Cheesecake with Pecan Caramel Sauce

Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Servings: 12

A pecan pie topped with a cheesecake topped with a pecan caramel sauce!


ingredients
    For the crust:
  • 1 3/4 cups vanilla wafer crumbs (or graham cracker crumbs)
  • 1/4 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • For the pecan pie filling:
  • 1 cup brown sugar
  • 2/3 cup maple syrup (or corn syrup)
  • 1/4 cup unsalted butter, melted
  • 3 large eggs, lightly beaten
  • 1 teaspoon vanilla extract (optional)
  • 1 1/2 cups pecans, toasted and chopped
  • For the cheesecake filling:
  • 3 (8 ounce) bricks cream cheese, softened
  • 1 cup brown sugar
  • 3 large eggs
  • 1/2 cup heavy/whipping cream
  • 2 teaspoons vanilla extract (optional)
  • For the pecan caramel topping:
  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup heavy whipping cream
  • 1/2 teaspoon cinnamon
  • 1 cup toasted pecans, chopped
directions
    For the crust:
  1. Mix the crumbs, butter and sugar and press into the bottom of a 8-10 inch spring form pan.
  2. For the pecan pie filling:
  3. Bring the brown sugar, maple syrup, butter, eggs, vanilla and pecans to a boils and simmer until it thickens, about 5 minutes, before pouring into the crust in the springform pan.
  4. For the cheesecake filling:
  5. Beat the cream cheese, sugar, eggs, cream and vanilla until smooth before pouring on top of the pecan pie filling in the springform pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 60 minutes. (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it's also amazing while still warm from the oven!)
  6. For the pecan caramel topping:
  7. Heat the butter and sugar in a small sauce pan over medium heat until bubbling, let it bubble for 3 minutes, carefully add the heavy cream, mix until smooth and add the cinnamon and pecans and let cool before pouring on the cooled cheesecake.

1 comments:

Carol said...

Was looking for a dessert to go with my Christmas beef wellington and I think this might just beat out the sticky toffee pudding I was going to do. I don't have much experience with baked cheese cake but this looks so good and the intructions easy to follow even if I do mess up at the very least I'll have real fancy pudding. Thanks.

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