Pecan Pie Cheesecake Is The Sexy Cousin Of Pecan Pie
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Confession: I've never been a huge fan of pecan pie. I need to taste pumpkin pie at least once a year, but I can easily pass up pecan. If that upsets you, you'll be happy to know I have a new obsession - and it pays homage to both pecan pie and my true love, cheesecake: Pecan Pie Cheesecake. Yes, this is a dessert mash-up that tastes as good as it sounds (and looks). And yes, you definitely need it on your Thanksgiving table.
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While developing this recipe, I was tempted to really bust out my cheesecake chops and make y'all bake a pecan pie inside the cheesecake. But then I realized that even I didn't want to have to do that, so I figured out an easy workaround: Bake a plain cheesecake (I subbed in brown sugar for white to give the cheesecake more of a molasses note) and then top it with a buttery pecan topping.
The topping takes oh, five minutes, to prepare on the stove and looks gorgeous when spooned over the cheesecake. Like any cheesecake, you can totally bake this ahead (in fact, do that so it has enough time to chill!), but you want to wait to do the pecan topping closer to serving time. In the fridge the butter will solidify, which will ruin the whole look. Make it on the stove, then let it cool at room temperature before topping it on the cheesecake. Be ready for applause.
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