Pecan Pie Cheesecake

Ever want to woo the person your dating with some amazing dessert that you’ve made from scratch? Can’t find the perfect thing to get your valentine? Look no further. This recipe will without a doubt woo your valentine and knock them straight into a sugar love coma.

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I’m talking PECAN PIE CHEESECAKE. That’s right! Pecan pie with cheesecake on it and let’s not forget about that homemade dulce de leche that’s poured on top.

Now I can’t promise anything, but this cheesecake might inspire your date to pitch you a tent in their living room, cook you dinner, and rent you The Hobbit. I can’t promise you that, but it might have happened for me.

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Look, he might even include bug spray! Look what a cheesecake might be able to do!

RECIPE (makes 8 servings) slightly adapted from Lady Behing the Curtain

Crust:

  • 2 cups vanilla wafers, crushed
  • 1/4 cup dark brown sugar, packed
  • 5 Tbs unsalted butter, melted

Pecan pie filling:

  • 1 cup sugar
  • 2/3 cup dark corn syrup
  • 5 Tbs unsalted butter, melted
  • 2 large eggs, beaten
  • 1 1/2 cups chopped pecans
  • 1 tsp vanilla

Cheesecake filling:

  • 3- 8oz. packages of full fat cream cheese, softened
  • 1 cup dark brown sugar, packed
  • 2 Tbs all purpose flour
  • 4 large eggs
  • 2/3 cup heavy whipping cream
  • 1 tsp vanilla

Dulce de leche:

  • 1 can of sweetened condensed milk

INSTRUCTIONS:

Crust:

  • Preheat oven to 350 degreees F.
  • In a bowl, stir to combine crushed wafers, sugar, and melted butter.
  • Press evenly into the bottom and sides of a 9 inch springform pan.
  • Bake for 6 min.
  • Let cool

Pecan pie:

  • In a medium sauce pan, whisk together sugar, corn syrup, butter, and eggs. Stir in pecans and vanilla and bring to a boil.
  • Reduce heat and simmer while stirring constantly until thickened, about 8-10 min.
  • Pour into prepared crust and set aside.

Cheesecake:

  • Preheat oven to 325 degrees F.
  • In a stand mixer, beat the cream cheese until creamy. Add the brown sugar and flour and beat until fluffy.
  • Add the eggs and beat until combined.
  • Stir in the cream and vanilla.
  • Pour mixture over pecan pie filling.
  • Bake for 1 hour.
  • Turn oven off and leave cheesecake in oven for another hour with the oven door closed.
  • Run a knife around the edges of the pan to release sides. Do not take out of pan.
  • Let cool completely before plating to decorate.

Dulce de leche:

  • Take the can of sweetened condensed milk and follow this link.
  • Once can is cool, spread on top of cooled cheesecake.
  • Decorate with candied pecans (optional).
  • Store in refrigerator.

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Seriously the best cheesecake you will ever have!

 

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