Today I am thankful for my mother.
She has just finished another trip around the sun…today is her 52nd birthday! I’ve only spent 25 of them with her, but that’s enough to know she’s pretty cool.
She’s also generous. Thoughtful. Dependable. Ridiculously positive. Funny. Adventurous. And has never had a problem telling people her age. I like that.
I like her so much, I decided she deserved something even greater than a birthday cake to celebrate her presence. That’s why I brought out my Pinterest bucket list and decided to make a Pecan Pie Cheesecake.
I haven’t always been a fan of cheesecake and we’ve never, in my recollection, even had pecan pie at any family gathering. But I have grown to love good, homemade cheesecake in recent years, and this recipe seemed like one worth trying.
Pecan Pie Cheesecake
- 1 1/4 cup vanilla wafer crumbs
- 3 tbsp cold butter, cut into chunks
- 1 cup sugar
- 2/3 cup lite corn syrup
- 1/2 cup butter, melted
- 2 eggs
- 1 1/2 cups chopped pecans
- 1 tsp vanilla extract
- 3 (8 oz) packages Neufatchel cream cheese, softened
- 1 1/2 cups packed brown sugar
- 3 large eggs plus 2 large egg yolks
- 1/4 cup heavy whipping cream
- 2 tsp vanilla extract
Preheat oven to 350°. Very generously grease a 9″ by 2 1/2″ springform pan. Wrap around pan bottom and up sides a sheet of heavy-duty aluminum foil that is about 1 1/4 inches larger on all sides than springform, being careful not to puncture foil. Set out a roasting pan that is large enough to hold the springform pan.
To prepare crust:
Combine vanilla wafers and butter in a food processor and process for about 1 minute or until mixture begins to hold together. Pat crust evenly and firmly into bottom and 1/4″ up sides of springform pan. Bake in a preheated oven until lightly brown, 7 to 8 minutes. Let cool.
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 crust and set aside.
In a stand mixer, beat cream cheese and sugar at very low speed until creamy, scraping down bowl sides several times. Add eggs and yolks one at a time, beating well after each one. Beat in cream and vanilla. Slowly pour mixture over pecan filling, working gently so as not to trap air bubbles. Rap pan on co unter several times to release air bubbles near batter surface.
Set pan in roasting pan. Add enough water to larger pan to come 1/2″ up springform pan side. Bake for 55 to 65 minutes, until mixture is set in the center when lightly tapped. Let cheesecake stand on a wire rack about 3 hours, until completely cooled. Cover and refrigerate cheesecake for at least 6 hours and up to 48 hours before serving (or freeze for up to 2 weeks).
Recipe adapted from: Heidi’s So Called Life and The International Chocolate Cookbook
A group of the ladies in our family are going wine-tasting for my mom’s birthday today. We went on her birthday last year for the first time and had so much fun, we wanted to do it again. We’re going to try out some new places, so I’ll be sure to fill you in the creme de la creme of our journeys as well as the results of the cheesecake later!