people pleaser

I like this cheesecake. Did you ever think you'd read those words on this blog?

I also like to make people happy, which might be why I'm spending my days making decadent and scrumptious treats for the general population. Pecan pie has become one of my favorite desserts both to make and eat, and while I've never particularly liked cheesecake (my loyal readers are nodding their heads), it seems that if you incorporate pecan pie, you create something that's magical and delicious and appeals to almost anyone.

I brought this to Thanksgiving with my boyfriend's family, and it was the first time they had gotten a taste of my baking. I think and hope they were impressed--the rate at which the cheesecake disappeared makes me think that was indeed the case. I helped consume it, of course, and I have to admit that I enjoyed every bite.

The super-creamy cheesecake portion is made infinitely better with the use of brown sugar instead of granulated sugar--it adds a note of caramel that's definitely noticeable and definitely tasty. The highlight for me is undoubtedly and unsurprisingly the pecan pie portion, which is sweet and crunchy and sticky and divine. I'm the kind of person who likes to save the best bite for last, and in this case, it's the piece of the cake that's mostly pecan pie, a little bit cheesecake, and a little bit crust.

Two shameless plugs: Speaking of pecans, I recently received some incredible cinnamon-spiced pecans from Billie's Pecans out of Crenshaw, Mississippi. They also offer items like various types of chocolate pecans, pecan brittle and toffee, and pepper jelly!

While I'm touting awesome companies, I need to mention Miss NiNi. This site can ship fine desserts ranging from cheesecakes to layer cakes and has many other delights available for pick-up if you happen to live near a shop. I was sent a cheesecake of my own creation and every bite of every quarter of it was devoured by my friends and family.

I want to wish everyone the merriest of merry Christmases! Be safe, have fun, and eat well!

Pecan Pie Cheesecake
Serves 10-12
Ingredients:
Crust:

• 1-3/4 cups graham cracker crumbs
• 1/4 cup brown sugar, firmly packed
• 1/3 cup butter, melted

Pecan Filling:

• 1 cup granulated sugar
• 2/3 cup dark corn syrup
• 1/3 cup butter, melted
• 2 eggs
• 1-1/2 cups chopped pecans
• 1 teaspoon vanilla extract

Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1-1/4 cups brown sugar, firmly packed
• 2 tablespoons all-purpose flour
• 4 eggs
• 2/3 cup heavy whipping cream or sour cream
• 1 teaspoon vanilla extract

Directions:
To make the crust, first preheat oven to 350 degrees F.
Combine cracker crumbs and brown sugar and stir in melted butter. Press into the bottom and up the sides of a 9″ springform pan. Bake for 8 minutes; set aside to cool. Once it's cool, wrap the pan with three layers of foil to keep out the water from the water bath.
To make the pecan filling, combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into the baked crust and set aside.
To make the cheesecake filling, beat the cream cheese at medium speed until smooth and creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling.
Place the pan in a water bath such that the water comes about halfway up the sides of the pan(s) and bake 65 to 75 minutes, or until the center is almost set. Turn off the oven and let the cake cool in the oven for 1 hour before removing to fridge. Chill cheesecake at least 6 hours or overnight before serving. To get supremely smooth slices, freeze the cheesecake for about half an hour before attempting to cut into it. Use a warm, thin, long blade for best results.