You can leave a cheesecake out for 2-4 hours, but it is not recommended to store them on your countertop. It looks heavenly! I wasn’t able to get the crust as high as it should have due to how much it was moving. I will try this at home for sure! Although I too had to make some adjustments. cream cheese comes in 8 oz pkgs 3 pkgs would be 24oz 3×8≠24, 3÷24=8. Few things I tweaked/will be tweaking. The velvety cream cheese centre gives this dessert a lovely tang that pairs well with the rich pecan and butterscotch topping. Your email address will not be published. Thank you! The cake will pull away from the sides of the pan and this is one of the biggest reasons for a cracked cheesecake. For extra security and peace of mind, you can wrap it twice! Instructions To make the Crust: Line the bottom of 9 inch springform pan with parchment paper and set aside. Shut off the oven and waited the hour. The best of both worlds. Hi there! I made this for Thanksgiving and the pecan pie layer and crust were so hard you could barely cut through it. Your favorite holiday pie, in cheesecake form! Super disappointed I was so excited for this dish. With tin foil around the edges and water in a roasting pan? Father’s Day is coming up, and I usually make my husband a pecan pie. Hi Jordan, the pecan filling should thicken enough when you cook it and it should hold the cheesecake filling on top. This was my first try and it came out perfectly. In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. When you are ready to eat, place frozen cheesecake in your refrigerator to thaw out (usually 7-8 hours). How long would you cook this if made into cupcakes instead of a large cake? Thanks Maegen! Looks delicious can’t wait to try it. When serving, make the pecan pie topping fresh and add to the thawed cheesecake. This was the best cheesecake I have ever eaten. Of course without it being overly sweet? Heavenly! I actually cooked it less time than recommended. Why did I have butter leak out bottom of pan. It was very easy to make from the directions. Don’t take the water too far up the side of the springform pan, it is there to create moisture, it is not cooking anything. https://omgchocolatedesserts.com/mini-pecan-pie-cheesecakes/, https://www.sharecare.com/health/good-fats-nutrition/what-is-good-substitute-for-nuts I made this yesterday and while it tasted good and looked awesome, it was also much too sweet. Can’t get passed your advertising so annoying!! The entire baking experience was so much fun with my husband sampling every layer! I cut back on the Karo syrup and cooking time but not much better. if(typeof window.dojoRequire==="function"){window.dojoRequire(["mojo/signup-forms/Loader"],function(L){L.start({"baseUrl":"mc.us20.list-manage.com","uuid":"b40628e79a1996da74db6dead","lid":"23f88db553","uniqueMethods":true})}) She says “Mom it’s horrible! Also, you will want to place your top rack in the lower third of your oven! This is the key to getting a perfect top without it falling or cracks forming. Two of my favorite desserts, Cheesecake and Pecan Pie, combine to make the most decadent and delicious dessert ever! Dessert Heaven. The pecan filling ended up being overy done, the vheesecake was still under cooked. follow the measures on the blog not on Pinterest. Honestly, everything was perfect and it came together VERY nicely. Made it last year for Christmas and now it’s a tradition. I want to make this pecan pie cheesecake for Thanksgiving but I don’t understand the ingredients. Add the sour cream, then the heavy cream, beat on high for 1 minute. Sorry Janet, I don’t have any suggestion. Content may not be duplicated or republished without permission (please email me). Finally, add the sour cream and heavy cream, beat on high for 1 minute. I’m not sure what brand of heavy cream you used, but from my experience with other recipes when I used an off brand it was very watery. For those without a springform pan – to use a regular hard sided pan, make 2 parchment paper slings inserted into the bottom of the pan in an X formation with the ends extending beyond the edges of the pan by about 2 inches. Let cool for 5 minutes, then pour over cheesecake and carefully spread into smooth layer. Transfer the cream cheese filling into the springform pan, smoothing out the top with a spatula. Only thing is the pecan layer was loose…any suggestions for next time? The pecan and graham cracker crust, cheesecake filling and pecan pie topping give you the perfect recipe for dessert Heaven! Merry Christmas and Happy New Year to you and your husband. I only cooked the first pecan layer for about 5 minutes so that it would not get hard. For the pecan filling do I use raw pecans or toasted (and salted?)? Is that correct. Place in the refrigerator on a wire cooking rack to chill for at least 4 hours before preparing the topping, I prefer 6+ hours. Cool to room temperature. I know so many people who would really enjoy it! Featuring a crunchy pecan crust, creamy brown sugar cheesecake filling, and gooey pecan pie topping, this is the ultimate holiday dessert! I made the cheesecake yesterday and refrigerated it. Place the prepared springform pan into a large high-sided roasting pan and pour boiling water around the springform pan, taking care not to get any on the filling. Kristyn from the LilLuna blog, who was delighted with my cheesecakes, asked me to make my contributor post this time a Thanksgiving version of this great treat. Thanks Chelsea! I am not a big fan of Cinnamon flavor and this topping definitely has it. Not sure how much to use. Save my name, email, and website in this browser for the next time I comment. Kisha, heavy whipping cream and heavy cream are the same thing, as far as I know. Be sure to wrap the bottom of the pan with extra duty foil or water can/will seep into the cake. She rolled her eyes and said I don’t like pecans. Either my ruler is different or your 9 inch pan is larger than mine. We absolutely love this cheesecake! Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled. I’ve made several cheesecakes before and this one sounds amazing. Do you think if I add 1/4 cup bourbon to the pecan filling would it change consistency in a negative way? I made this cheesecake for a house warming. I have done this cake twice and with the water bath there was no cracking. I went back & made sure I didn’t do something silly but I followed the ingredients & directions. guess well see later how it tastes. The only thing better than pecan pie is this pecan pie cheesecake! Place in the oven and bake at 325 degrees for 1 hour and 45 minuets. Your instructions very clearly state to just put on a sheet pan and bake — nothing about a bain marie. My husband loves it and I don’t want it to be a flop. I’ve been ordered to bake it again for Christmas! Just a suggestion on how to do it yourself. vanilla; pour mixture over pecans. The cheesecake layer was not as dense as I prefer my cheesecake to be, so I will tweak my plain cheesecake recipe a bit to accommodate this recipe. He posted the link with the pic and wrote… Rhonda Please??!!!! So easy, no cracks. Had to adjust this to fit my gluten free diet…turned out amazing!!! HI Sheila,I’m sorry I don’t know what went wrong with your cake. Hope this helps, recipe looks and sounds amazing definitely trying it for Christmas dinner. I also just followed the recipe exactly as it’s listed and was left with a majorly watery cheesecake after 70 minutes. Will heavy whipping cream do?? Hi Kisha, you can use heavy whipping cream. Pecan Pie Cheesecake Recipe. Let me know when you try. We ate half of it the night before Thanksgiving. I made this for Thanksgiving and it turned out perfect and amazing. Boil for 1 minute, stirring constantly, then remove from the heat and immediately add the chopped pecans and vanilla. Thank you so very much for sharing it. I also added 1 Tablespoon of cornstarch to the cheesecake filling. I decided to take my chances and try the cake anyway. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. I learned about it when my knife won’t cut through the crust. Didn’t read the part about parchment paper…could i use a healthy coating of Baker’s Joy (or Secret…whatever it is called)?? Can I make it the night before? Hi Chris, you can make it without the pecan layer. Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling. So I added about 2-3 T. flour. Thank you for your reply! Use a spoon to pour the pecan layer over the cheesecake. After chilling remove the cheesecake brownies from the fridge and begin making your pecan pie filling. if(mcsfInited)return;mcsfInited=!0;console.log("load maichimp files"); I followed the directions EXACTLY as wtitten… except i had to keep the cake in the oben for longer because they toothpick never came put clean. wmith19@outlook.com. It's a snap to make and perfect for Fall or any time of year! I will definitely be making this again in the future. […]  “Searching for a perfect autumn dessert, Pecan could be a great trick up your sleeve. I made this for thanksgiving this year and it was a hit! Should I add the topping now or wait to put the topping on until tomorrow when I will serve it for Thanksgiving? You don’t say in your directions, but do you use a water bath to bake this cheesecake? Wrap them tightly in aluminum foil and then place in a freezer-safe container/bag. This was the best cheesecake I ever made made. Excited to make this for Thanksgiving! I just baked this and I’m so excited! Just a thought. Crimp the top of the foil around the top edge of the springform pan. Pour into prepared crust and set aside. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. Hi Allie, I think it won’t work. I thought they were the same! I have had the opposite problem. The first time the bottom layer was too hard and I didn’t use a water bath. My only problem is the first layer, the pecan filling, became hard. Preheat oven to 350 degrees, placing the top rack in lower third of oven. Copyright & Privacy Information: All content and photography is copyright Life Made Simple and Natalie Dicks, ©2010-2019, unless otherwise stated. This is a tried and truly delicious recipe! 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