Saturday, December 17, 2016

Butter Pecan Cheesecake






    For the crust:

  • 1 & 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup 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 cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream


How to Make It

the crust:

  • Preheat oven to 350°F.
  • 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.
  • Press the crust mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.*
  • Bake 20 to 25 minutes, or until the crust is lightly browned. Set aside to cool.
  • the pecans:

  • Melt 2 tablespoons of butter in a large skillet over medium heat. Add the pecans, sugar, and salt.
  • 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.
  • 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.
  • the filling:

  • Using an electric mixer on medium speed, beat the cream cheese, sugar, brown sugar, and vanilla until thoroughly combined and smooth.
  • In a separate bowl, use an electric mixer with a whisk attachment to whip the cream until soft peaks form.
  • Fold about a third of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream.
  • Stir in the chopped pecans.
  • Spread the filling evenly in the cooled crust. Garnish as desired. Refrigerate at least 4 hours before serving.
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