Pecan Pie Cheesecake

Thanksgiving is just 2 days!
This is one of my favorite meals of the year.
We don't like Pumpkin Pie in our family (it's a texture thing!)
That is why we have Pumpkin Cheesecake on Thanksgiving.
Recipe {HERE}

It got me thinking...what if I converted another popular pie into a Cheesecake?
Pecan Pie Cheesecake was born!
You guys....this recipe is TO DIE FOR.
Perfect for Thanksgiving or Christmas or just because!

I am so excited to share it with you! 

Here is what you need:

  • Package of Fudge Stripe Cookies (24 cookies)
  •  1/4 cup of sugar
  • 1/4 cup melted butter

Place fudge stripe cookies & sugar in a ziplock bag:
Use a rolling pin to crush them:
 Once they are crushed, add the melted butter to the bag & mix together.
Press into a Springform Pan:
Cheesecake Filling:
  •  4 packages of cream cheese (I use 1/3 fat, don't use fat free, it will change the flavor & consistency!)
  • 4 eggs
  • 1 cup Sour Cream (I use light)
  • 3/4 cup sugar
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
Melt the cream cheese in the microwave for 1-2 minutes to soften it up.
In a mixing bowl, add the cream cheese & eggs and mix for 4 minutes.
Add  sour cream, granulated sugar, powdered sugar, vanilla & almond extract.
Mix for another 3-4 minutes, you want this mixture to be very, very smooth!

Add cream cheese mixture to Springform pan.
Bake at 350 for 45- 50 minutes until the center comes out clean.
Remove from oven & keep in Springform pan.
Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.
Put in the fridge to cool.
I keep it in the fridge overnight, but if you were making this the day of, you can keep in the fridge for 4-5 hours (or the freezer if you need to speed up the cooling!)

Pecan Topping:
  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4  cup heavy whipping cream
  • 1 cup chopped pecans
In a small saucepan combine butter and brown sugar. 
Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
Release the sides of springform pan and spoon the topping over cooled cheesecake.
Store the cake in the fridge until you are ready to serve.

 I also like to add fresh whipped cream to my cheesecake...go big or go home ;) 
(or use store bought, if you prefer!)

Fresh Whipped Cream:
  • Half pint of whipping cream
  • ¼ cup white sugar
  •  1 teaspoon vanilla
Keep your beaters in the freezer & when you are ready to serve, you can whip up the fresh whipped cream.
Add the whipping cream, sugar & vanilla and whip it all together for several minutes until desired consistency!
Add a dollop to each slice!
This Pecan Pie Cheesecake is SOOOO decadent. 
I have never made anything like it before.
Another great subsitution for Pie on Thanksgiving....you get the best of both worlds, Pie & Cheesecake.
You can make this cheesecake 1 or 2 days before you serve it, (make sure you keep it refrigerated before & after serving it) Then right before you serve it you can make the whipped cream.
Pecan Pie + Cheesecake...YUM!

Don't forget to link up with us tomorrow for What's Up Wednesday!

The bonus question is:
What is your favorite Christmas tradition?



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