Are you tired of seeing the same old pecan pie on your thanksgiving dinner table? No matter how much your family loves pecan pie, they might find it old and boring. If you feel you need a break from your usual pie recipe, why not give this butter pecan cheesecake a try?
In this article I’m gonna show you how your butter pecan cheesecake will make your thanksgiving more exciting. It’s a cross between cheesecake and pecan pie, with its buttery crust, its creamy filling mixed with pecans. You can take it as an exciting break from your usual pie choices for Thanksgiving dinner, and it’s a break your family is sure to be happy with. So, let’s know you can do it…
First of all, we must see about all the ingredients we will need to. After that we will see the direction to make it. So, ingredients and directions are given below…
For The Crust
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 & 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
For The Pecans
- 3 tablespoons granulated sugar
- 2 cups pecan halves and pieces
- 2 tablespoons unsalted butter
- pinch of salt
For The Filling
- 1/2 cup granulated sugar
- 16 ounces cream cheese, at room temperature
- 1/2 cup firmly packed light brown sugar
- 1 cup heavy cream
- 2 teaspoons vanilla extract
To Make The Crust
- First off all you need to preheat oven to 350°F.
- Then combine the sugar, flour, and salt. Add the butter, and mix with a a fork, pastry blender, or your fingers until thoroughly combined. The mixture will be crumbly but should hold together when pinched.
- After that press the crust mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Now 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
- In a large skillet over medium heat, melt 2 tablespoons of butter . Add the sugar, pecans, and salt.
- Continue cooking over medium heat, until the pecans are toasted and the sugar sticks to them, stirring frequently (about 7 or 8 minutes). Set aside to cool.
- Set aside some of the pecans for garnish if desired. (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
- Beat the cream cheese, sugar, brown sugar, and vanilla by using an electric mixer on medium speed until thoroughly combined and smooth.
- In a separate bowl, use an electric mixer with a whisk attachment to whip the cream until soft peaks form.
- Fold about a third of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream.
- Stir in the chopped pecans.
- Spread the filling evenly in the cooled crust. Garnish as desired. Refrigerate at least 4 hours before serving.
Note: This cheesecake can also be made in a 9-inch pie pan or a 9-inch springform pan.
A note about the crust:
- Be sure your butter is cold and that you’ve measured the ingredients accurately.
- Shortbread crusts can be temperamental.
- Don’t overbake.
- Avoid dark pans.
- If at all possible, make sure your oven temperature is correct with an inexpensive oven thermometer.