So, we’re moving.  Not my blog, but my physical body is moving to a different house.  We bought a house about 1.87 miles away.  Apparently having another kid and Jon getting a new job isn’t enough change in our life, so why not buy a house?  Sounds like a brilliant plan to me.  Ya know, we like to just pile it on, all at once.  The saying, “when it rains, it pours…” Ya, that’s happening.  All by our own choice, but still, woah, lots and lots of adjustments in life.  Please don’t read any of this as complaining, because I’m not.  I’m just expressing the thoughts fluttering around in my little brain.

The second we went into escrow I made a personal commitment to start using all the random food in our cupboards and freezer that I hoard for that rare time southern California might have a tornado, hurricane, snow storm, or zombie attack.   I mean, I don’t really want to move 3 year old cans of cream of celery soup that I’ve been hanging onto ‘just in case.’  And I sure as heck don’t want to move half eaten bags of frozen mixed veggies.  Behind those frozen mixed veggies is where I found this cheesecake.  Heck no am I moving this thing, but that’s only because the second I saw it I had to eat it!!  Thank goodness for the defrost button on the microwave.  I stripped off the plastic wrap and the tin foil faster that you can blink.  No joke.  I’m fairly certain my hands were shaking as I peeled off the wrapping.

 

 

For the love of all things, THIS is the cheesecake of all cheesecakes. I mean, if you don’t like pecan pie or cheesecake, well, maybe this isn’t for you.  But first, what the heck is wrong with you?  How can you not like pecan pie or cheesecake?!  Go get yo head checked!  Second (I’m going to assume everyone does like them), you should make this, in fact, make 2 of them.  And freeze one for later.  Make them this weekend and freeze the second one for your Thanksgiving dessert.

Don’t forget to add some caramel sauce on top too.  You’ll thank me later.

 

 

You might be wondering why I had this cheesecake hidden in my freezer to begin with?  I made about 6 of these last fall for different parties, weddings, and holidays.  I managed to save 1 pecan pie cheesecake just for me for later.  Call it selfish, but I’m glad I thought of myself and saved and entire one of these babies all for myself.  It was a very wise decision.

Freezer instructions: Wrap the baked and cooled cheesecake in tin foil, then in plastic wrap.  Freeze for up to 6 months.  To thaw, place the frozen cheesecake in the fridge for 24 hours, then slice and serve.  if you can’t wait 24 hours, like me, leave it at room temperature for a few hours, or thaw in the microwave.  BUT, I REALLY think waiting for it to thaw in the fridge gives it the best flavor and texture.  You’e call though.

 

Pecan Pie Cheesecake

Pecan Pie Cheesecake

Ingredients

    Crust:
  • 1 pie crust (homemade (you’ll use half of the recipe) or from the refrigerator section of your grocery store)
  • Pecan Pie Filling:
  • 1 cup sugar
  • 2/3 cup corn syrup (I used light)
  • 1/3 cup butter, melted
  • 2 eggs
  • 1 1/2 cups chopped pecans
  • 1 tsp vanilla extract
  • Cheesecake Filling:
  • 24 oz low fat cream cheese, room temperature
  • 1 1/4 cups sugar
  • 2 Tablespoons all-purpose flour
  • 4 eggs
  • 2/3 cup sour cream (light)
  • 1 tsp vanilla extract

Instructions

Preheat oven to 400 degrees.

Place the thawed crust in a 9 inch springform pan, pressing it slightly onto the bottom and up the sides of the pan (only about 1 inch up the sides).

*Don’t stretch the crust, it’s ok if it doesn’t reach too high up the sides)

Place a sheet of tinfoil over the crust, add dry beans (or pie weights) over the tin foil and bake for 12 minutes. Remove from the oven and set aside to cool. Remove the tin foil and beans (or pie weights).

Wrap the cooled pan in tin foil (to prevent the water bath from leaking in during the next baking phase).

Combine all of the pecan pie filling ingredients in a medium saucepan and stir. Bring to a boil over medium/high heat, stirring constantly with a wooden spoon. Reduce heat to low and simmer until it’s thickened (about 8-10 minutes), stirring constantly. Pour the hot filling into the cooled crust and set aside while you make the cheesecake filling.

With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add the sugar and beat for about 1 minute. Add the eggs, one at a time. Mix in sour cream and vanilla. Pour over the hot pecan pie filling.

Fill a sheet pan about 1/2 way with water.

Bake at 400 degrees for 1 hour. Turn off the oven, and leave the cheesecake in oven with the door closed for about 1 hour. Remove the cheesecake from oven and and allow it to cool at room temperature. Chill the cheesecake in the fridge for at least 4 hours before serving. I prefer to let my cheesecakes chill at least overnight. It makes the flavor and texture THAT much better!

Run a knife along the edges of the pan to loosen cheesecake, remove the side of the pan, cut and serve (with some caramel sauce, of course!).

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Recipe adapted from Bake or Break