Let’s go back the the beginning: my idea! I wanted to make a big fat pie, but fill it with cheesecake and have the makings of a pecan pie on top so it would look like a huge pecan pie before you cut into it. That was the original idea.
After doing a little ‘research’, I discovered that this had been done, but only with the pecan pie part on the bottom. “Boring” I thought. “I’m going to do it my way!” So, I did my own thing and went my way and threw any logical thinking out the window!
I lined my cheesecake pan with pie dough. YUM. Then I made a delicious fall tasting cinnamon cheesecake filling. SUPER YUM. And then…..I made my error. I made the pecan pie filling part and poured it on top. (*Did I mention I used almonds?! My husband doesn’t like pecans….cough cough weirdo…So, I had to find a substitute*) YEAH, my way didn’t work out too well! My brilliant plan was not so brilliant! After baking, some of the pecan pie filling fell to the bottom turning into oozing caramel, some stayed on top and some mixed in with the cheesecake. The weight of the sugar and almonds also made the whole thing sink down in the center too. So, needless to say, my cheesecake was a little sad looking for Canadian Thanksgiving. That is my sob story.
BUT on the bright side, it was DELICIOUS…even though it did look completely ridiculous (especially next to my sister-in-law’s perfect lemon cheesecake….darn it!) All the flavors worked really well together and the pie crust was a surprisingly nice contrast to all the sweet fillings. My flavor ratings are sky high for this dessert.
Notes for you and for me for my next go around (because it was really good, there will totally be a next time)
(1) Pour pecan pie fillings in first and then top it with cheesecake. Umm……that’s it.
So, I learned a valuable lesson this week and ‘took one for the team’. You’re welcome. Please don’t think you can’t/shouldn’t make this because you can and you should. And even if it does turn into a disaster, at least you’ll know it will taste good! I changed the directions in the recipe so you will make it right:) Happy baking!
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Pecan Pie Cheesecake
yield: 16 servings
1 homemade pie crust (plus a little extra)
for the pecan pie layer:
1/3 cup butter, melted
1/3 cup granulated sugar
1/3 cup packed brown sugar
2/3 cup corn syrup
dash of salt
1 cup toasted pecans (or almonds)
for the cheesecake layer:
4 packages cream cheese, softened
1 1/4 cups granulated sugar
1/2 cup flour
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
dash of salt
Roll out pie crust to be about 1/8-1/16 inch thick. Cut a 10 inch circle of dough out and line the bottom of a 9-inch spring form pan. With the remaining dough, roll out and cut into long skinny rectangles to be about 2 inches wide. Line edges of pan with dough by folding back the bottom layer, placing the sides in, replacing the bottom crust and pressing the two together. Repeat this process as necessary to completely line spring form pan. I left about 1/2 inch between the top of the dough and the top of the pan.
In a small bowl, mix all ingredients together for the pie filling and pour into prepared crust.
Next, whip cream cheese and sugar together until smooth. Stir in vanilla and eggs, one at a time. Scrape edges of bowl and mix again. Slowly stir in remaining ingredients. Scrape edges of bowl and mix again. Pour cheesecake batter carefully over pie filling.
Bake at 325 degrees for 1 hour-1 hour 15 minutes. Cool completely and then cover and refrigerate until cold. Run knife around edges before removing spring form pan sides. Cut into slices and serve with whipped cream. DELICIOUS!