What would i be able to state, I just LOVE, LOVE cheesecake. I want to prepare and unquestionably appreciate eating cheesecakes. What's more, Kristyn likewise prefers my cheesecakes, in this way I'm making entire scaled down arrangement of cheesecake formulas here on LilLuna.
In case you're an aficionado of these flavorful treats, you can discover formulas for each season. First there was Milk Chocolate Cheesecake, in spite of the fact that on the off chance that you ask me chocolate is dependably in design, you can eat it throughout the entire year. At that point pursued Double Layered Pumpkin Cheesecake, ideal for fall occasions – Halloween and Thanksgiving.
Also, presently here's Pecan Pie Cheesecake – It resembles cheesecake and pecan pie in one sweet. How might anything be better?! This cake has vanilla wafers covering, pecan pie filling, rich cheesecake layer and rich, caramel-pecan topping. It's not madly sweet like a normal pie since cheesecake layer flawlessly chops down the sweetness of pecan filling, and still you will appreciate in wealthy in wanton treat.
INGREDIENTS
CRUST
- 1 3/4 cups vanilla wafer crumbs
- 1/4 cup brown sugar
- 1/3 cup unsalted butter melted
- 1 cup sugar
- 2/3 cup dark corn syrup
- 1/3 cup unsalted butter melted
- 2 large eggs lightly beaten
- 1 1/2 cups pecans chopped
- 1 tsp vanilla extract
CRUST
- Line the bottom of 9 inch springform pan with parchment paper and set aside.
- Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.
- In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.