Butter Pecan Cheesecake

It’s not the foremost fascinating selection, however butter pecan is my favorite flavor of frozen dessert. That’s been the case since i used to be a toddler. Truth be told, I’m not going to pass up any course labelled as butter pecan.

The no-bake filling may be a straightforward combination of cheese, sugar, vanilla, and topping. absolutely delicious all on its own. But! Then an entire bunch of these buttery, toasty pecans get stirred into the filling to relinquish it an incredible nutty twist.

Butter Pecan Cheesecake
Butter Pecan Cheesecake

I paired that luscious filling with a basic shortbread cookie crust. If you prefer, strive a cookie crust instead. The classic cracker crust is usually a decent selection. Or strive a cookie crust made up of Pecan Sandies, vanilla wafers, or another of your favorite boughten cookies.

The flavor of this cheesecake is remarkably such as butter pecan frozen dessert. If we tend to share a mutual adoration of that wondrous frozen dessert, then this could all right become your favorite cheesecake. It’s sort of a wondrous mashup of that frozen dessert and cheesecake. and that i have to be compelled to say that i'm 100% okay therewith.

Butter Pecan Cheesecake

INGREDIENTS:
FOR THE CRUST:

  • 1 & 1/4 cups (150g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cubes

FOR THE PECANS:

  • 2 cups pecan halves and pieces
  • 2 tablespoons unsalted butter
  • 3 tablespoons granulated sugar
  • pinch of salt

FOR THE FILLING:

  • 16 ounces (453g) cream cheese, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) firmly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup (237ml) heavy cream

INSTRUCTIONS:
TO MAKE THE CRUST:

  1. Preheat oven to 350°F.
  2. Combine the flour, sugar, and salt. Add the butter, and mix with a pastry blender, a fork, or your fingers until thoroughly combined. The mixture will be crumbly but should hold together when pinched.
  3. Press the crust mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
  4. Bake 20 to 25 minutes, or until the crust is lightly browned. Do not overbake, or the crust will become too hard. Set aside to cool.

TO MAKE THE PECANS:

  1. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the pecans, sugar, and salt.
  2. Continue cooking over medium heat, stirring frequently, until the pecans are toasted and the sugar sticks to them (about 7 or 8 minutes). Set aside to cool.
  3. If desired, set aside some of the pecans for garnish. (I used about 20 pecan halves for the garnish you see in the above photos.) Once cooled, roughly chop the remaining pecans.

TO MAKE THE FILLING:

  1. Using an electric mixer on medium speed, beat the cream cheese, sugar, brown sugar, and vanilla until thoroughly combined and smooth.
  2. In a separate bowl, use an electric mixer with a whisk attachment to whip the cream until soft peaks form.
  3. Fold about a third of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream.
  4. Stir in the chopped pecans.
  5. Spread the filling evenly in the cooled crust. Garnish as desired. Refrigerate at least 4 hours before serving.

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