A few months ago, I made my first real cheesecake, and it came out great! However, a whole cheesecake is a lot for just Matt and I. I still have a few pieces in the freezer. So I was anxious to make this pecan pie cheesecake that is in the cookbook Comfort and Joy: Cooking for Two!
Although there are 3 separate steps – the crust, pecan pie filling, and cheesecake – it is all quick and very easy to throw together!
I always get nervous when it comes to making any kind of crust and putting it into a pan. For this cheesecake, I wasn’t sure if I was pressing it in evenly enough or high enough up the sides. But when I took it out of the pan, I saw that it was perfect!
I couldn’t wait to cut into it to see how it looked with the pecan pie filling on the bottom.
I am so happy at how this cheesecake came out! I was afraid that I over-baked it, but I didn’t! There were no cracks and it was smooth and creamy.
The pecan pie filling on the bottom adds a nice crunch and contrasting flavor to the actual cheesecake. And of course you can’t have cheesecake without fresh whipped cream!
Because it is made in a 6 inch springform pan, you can get 4 good size slices out of it. So this recipe is perfect for a small get together, especially Thanksgiving. I was able to freeze the extra pieces and have them a week later.
If your’e looking for a great fall dessert, this is it!