Looking to switch up your Thanksgiving dessert game this year? Take your pecan pie to the next level by turning it into a rich and nutty cheesecake. This recipe takes the classic pie to new heights by introducing an extra creamy base and a sweet-sticky pecan topping that we’d add to practically anything.
With its tall sides and expandable collar, a springform pan is the secret weapon for making beautiful cheesecakes. If you’re in a pinch, you can use an 8-inch round cake pan with tall sides (about 3 inches tall) for this cheesecake, but a springform pan is always best. Make sure that your cream cheese is softened to room temperature and not cold. Too cold and the cream cheese won’t mix into the whipped cream well. If you want a chunkier topping, you can use 2 cups (240g) of pecans, but if you want it a little more saucy, use 1 and 1/2 cups as listed in the recipe below.
Easy Protein Strawberry Cheesecake Recipe
We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. The cheesecake itself needs to be refrigerated for an hour up to overnight after baking and cooling, so you can prep the night before you’re ready to serve. You can also make the topping up to an hour in advance and keep at room temperature before topping. Make sure to keep it at room temp instead of refrigerating, or else the butter will solidify.
To Make the Filling:
You’ll know it’s done when the sauce is thickened and the apples are fork-tender. Let the filling cool to room temperature while the cheesecake finishes baking. When the cheesecake is baked, turn off the oven and prop the door open a bit, then let the cheesecake cool for 1 hour.
You could place the cheesecake into the oven and risk a not so great turnout. We prefer to use one to help transfer heat at a slow and steady rate, preventing cracking or less-than-ideal results. The lumpy filling is the result of the cream cheese being too cold.
If you liked my pumpkin pecan pie bars or pecan cheesecake bars, you are going to love them. This gluten-free chocolate chip brownie cheesecake is a dessert lover’s dream! A rich brownie crust is topped with a silky cheesecake layer speckled throughout with mini chocolate chips. It’s then topped off with more mini chocolate chips and fresh strawberries for a truly out-of-this-world, decadent, and delicious cheesecake! Perfect for the holidays or any special occasion.
I’m Lynn and I’m based just outside of Boston. I’m a wife and mom of two with a passion for cooking and creating homemade food for my family.
Read more about apple pecan cheesecake here.
To save on time and effort, this recipe calls for microwaving the apple topping. You’ll get perfectly softened apples without the hassle of sautéing. Purchasing graham cracker crumbs for the crust saves you from having to pull out your food processor. Chill your cheesecake for at least 4 hours or even overnight. There’s no greater test to your willpower than those several hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But every minute is completely worth it when you take that first unbelievable bite. With all of the flavor and texture of pecan pie, they’re perfect for sharing.
An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant. Chopped pecans are a great option too so the pieces are smaller. Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish.
They are relatively easy to make, and perfect for a Summertime party or a late-night snack. Easy raw vegan desserts with the occasional Mediterranean-inspired lunch.
