Have your Cheesecake, and Be Thankful You Can Eat It Too!

By Taylor Brouillet-Stock, Account Specialist

Happy Thanksgiving! Thanksgiving is one of my favorite holidays as it is a time to hang out with loved ones and to reflect on what we are thankful for. Another great aspect of this holiday is the food! One of my favorite things to eat at Thanksgiving is a pecan cheesecake that my mom always makes. If you’re looking for a tasty dessert to add to your Thanksgiving spread, take a look at the recipe down below! Happy baking!

Ingredients

Crust

• 1 3/4 cups vanilla wafer crumbs
• 1/4 cup brown sugar
• 1/3 cup unsalted butter melted

Pecan Filling

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

Cheesecake Filling

• 24 oz cream cheese softened
• 1 1/4 cups light brown sugar
• 2 tbsp all purpose flour
• 4 large eggs
• 2/3 cups heavy whipping cream
• 1 tsp vanilla extract

Topping

• 3 1/2 tbsp unsalted butter melted
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 cup heavy whipping cream
• 1 cup toasted pecan chopped

Instructions

Crust

1. Line the bottom of 9 inch springform pan with parchment paper and set aside.
2. Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

Pecan Filling

1. 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. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.

Cheesecake Filling

1. Preheat the oven to 350 degrees F.
2. Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
3. Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
4. Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
5. Run a knife around edges of cheesecake but don’t take out of the pan until completely cooled.

Topping

1. 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.
2. Release the sides of springform pan and spoon the topping over cooled cheesecake.
3. Store the cake in the fridge.