awesome chocolate cheesecake pecan pie
(3 ratings)
If you like cheesecake, please raise your left hand... If you like pecan pie, please raise your right hand. I don’t need to tell you that most lovers of desserts would have both their hands up... How about you? Well, having to make a decision on what type of dessert you’ll be eating is officially over, because this baby includes the best of both worlds. So, you ready… Let’s get into the kitchen.
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(3 ratings)
yield
6 -8
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For awesome chocolate cheesecake pecan pie
- THE CRUST
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6 ozchocolate-wafer cookies from this recipe: https://www.justapinch.com/recipes/dessert/dessert-cake/ground-chocolate-cookie-wafer-base.html?p=74
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1/2 ctoasted pecan halves
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4 ozunsalted butter, melted
- THE CHEESECAKE
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24 ozcream cheese, room temp.
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1/2 clight brown sugar, packed
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1/2 cgranulated sugar
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1/4 tspsalt, kosher variety
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3 mdeggs, room temp
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1/2 cheavy cream
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1 tspvanilla extract
- THE SAUCE
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1 1/2 clight brown sugar, packed
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1/2 cheavy cream
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4 ozunsalted butter, room temp
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1/4 cbourbon (optional but wonderful)
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1 tspsalt, kosher variety
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1 1/2 cchopped pecans, toasted
How To Make awesome chocolate cheesecake pecan pie
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1THE CRUST
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2Place a rack in the middle position, and pre-heat oven to 375f (190c).
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3Gather your ingredients
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4Rub the interior of a spring-form pan with butter, or use a non-stick spray, and then wrap the pan in foil.
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5Chef’s Note: There are some new pans out there (I use one) that is not a spring-form pan, and uses a silicon seal for the bottom of the pan. No need for the spring form, and no need for the aluminum wrapper.
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6Process the pecans and wafers in a food processor until smooth.
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7Incorporate the melted butter.
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8Press into the bottom of the spring-form pan.
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9Bake for 10-minutes, in the pre-heated oven, and allow to cool.
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10THE CHEESECAKE
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11Gather your ingredients
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12In the bowl of a food processor, fitted with a paddle, mix the 24 ounces cream cheese, 1/2 cup brown sugar, 1/2 cup granulated sugar, and table salt.
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13Mix until fluffy.
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14Add the eggs, one at a time, make sure each egg is incorporated before adding another.
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15Chef’s Note: Scrape down the sides of the bowl, between additions.
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16Add the 1/2 cup cream, and vanilla extract.
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17Beat until fully incorporated.
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18Place a rack in the bottom position, and preheat oven to 325f (162c)
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19Pour the cheesecake mixture over the cooled crust. Transfer the spring-form pan to the middle of a high-walled roasting pan (or other pan), and place in the oven.
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20Pour boiling water into the roasting pan; 1/3 of the way up.
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21Chef's Note: A bain marie (ban mah-REE) is the fancy term for a hot water bath. It's used for cooking delicate foods like custards and cheesecakes to create a gentle and uniform heat around the food.
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22Bake in preheated oven for about one hour, or until the cheesecake is set.
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23Chef’s Tip: To tell if the cheesecake is ready to come out of the oven, the sides should be set, and the middle should still jiggle.
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24Cover, and let cool in the refrigerator up to twenty-four hours.
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25THE TOPPING
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26Combine all of the ingredients for the topping in a saucepan.
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27Bring to a boil, over medium-low heat without stirring.
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28Simmer for ten minutes.
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29Let cool for 15-20 minutes until slightly thickened.
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30Spoon the sauce over the top of the cheesecake, or spoon it over the individual slices.
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31Chef’s Note: Because of the sweetness of this dessert, a counter to this is a good cup of black coffee. Hot coffee, and cool cheesecake; what a treat.
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32Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Awesome Chocolate Cheesecake Pecan Pie:
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