HOMEMADE BUTTER PECAN CHEESECAKE

This is not the foremost fascinating possibility, however butter pecan is my favorite flavor of frozen dessert. it's been happening since i used to be a child. Honestly, i can not probably miss each course tagged butter pecan.

This involves butter and sugar and generally a bit cinnamon. With a bit effort, you'll get a batch of toasty, sweet, caramelized-y pecans. they're good for sweet snacks, however I conjointly prefer to think about ways that to use them in baking. 

HOMEMADE BUTTER PECAN CHEESECAKE
HOMEMADE BUTTER PECAN CHEESECAKE

I paired a delicious filling with a basic butter cookie crust. If you wish it, attempt the pastry crust instead. Classic cracker crust is usually an honest alternative. Or attempt the pastries made of the Sandies pecan, Vanilla wafers, or the other cookie that your favorite store purchased.

This cheesecake flavor is incredibly like pecan butter frozen dessert. If we have a tendency to share associate degree adoration with a stunning frozen dessert, then this could o.k. be your favorite cheesecake. It's sort of a lovely Mashup of frozen dessert and cheesecake.

HOMEMADE 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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