This is the best Christmas dessert ever because of its crispy pecan crust, smooth brown sugar cheesecake filling, and sticky pecan pie topping. Your loved ones will be raving about this crowd-pleasing dessert long after you’ve shared the recipe.
Ingredients :
The bottom layer:
1 a Cup and a Quarter of All-Purpose Flour
1/4 cup powdered sugar
A pinch of salt
Ingredients: 1/2 cup of cold, cubed, unsalted butter
Regarding the pecans:
1 1/2 cups broken or whole pecans
The equivalent of 2 tablespoons of unsalted butter
3 tablespoons of granulated sugar 14 teaspoon of salt
To make the stuffing:
16 ounces cream cheese, at room temperature
Half a cup of white sugar
1/4 cup of dark brown sugar
Extract of vanilla, 2 tablespoons
a mug of the thick stuff
Set oven temperature to 375 degrees Fahrenheit.
Mix the sugar, salt, and flour together. Add the butter and work it in using a pastry blender, a fork, or even your fingertips. Despite its flaky appearance, the mixture should stay together when pinched.
To make the crust, press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom or a 9-inch springform pan.
Place in the oven and bake for 20–25 minutes, or until the crust is golden. Remove from heat and set aside.
How to make pecans:
In a large skillet, over medium heat, melt the butter (about 2 tablespoons). Combine the sugar, salt, and pecans in a bowl. To toast the pecans and ensure that the sugar adheres, keep heating them over medium heat while tossing often (about 7 or 8 minutes). Place in a cool place.
A few of the pecans could be saved for decoration if you like. (The pecan halves you see in the photos above came to roughly 24.) All that’s left to do with the remaining pecans is a quick chop once they’ve cooled.
Cream cheese, sugar, brown sugar, and vanilla are beaten together on medium speed in an electric mixer to make the filling.
Whip the cream in a second bowl using a stand mixer fitted with the whisk attachment until soft peaks form.
To the cream cheese, fold in about a third of the whipped cream. The remaining whipped cream should be folded in carefully. Coat with the pecans’ finely cut pieces and mix.
Distribute the filling evenly over the crust once it has cooled. To taste, add garnishes. Be sure to chill for at least four hours before serving (overnight is even better).
Shortbread crusts are notoriously finicky, so keep that in mind as you bake. A cold stick of butter and precise measurements are essential. If possible, stay away from black pans. The key is to avoid overbaking.
Ingredients
- The bottom layer:
- 1 a Cup and a Quarter of All-Purpose Flour
- 1/4 cup powdered sugar
- A pinch of salt
- Ingredients: 1/2 cup of cold, cubed, unsalted butter
- Regarding the pecans:
- 1 1/2 cups broken or whole pecans
- The equivalent of 2 tablespoons of unsalted butter
- 3 tablespoons of granulated sugar 14 teaspoon of salt
- To make the stuffing:
- 16 ounces cream cheese, at room temperature
- Half a cup of white sugar
- 1/4 cup of dark brown sugar
- Extract of vanilla, 2 tablespoons
- a mug of the thick stuff
Instructions
The following ingredients are needed to prepare the crust:
Set oven temperature to 375 degrees Fahrenheit.
Mix the sugar, salt, and flour together. Add the butter and work it in using a pastry blender, a fork, or even your fingertips. Despite its flaky appearance, the mixture should stay together when pinched.
To make the crust, press the dough into the bottom and up the sides of a 9-inch tart pan with a removable bottom or a 9-inch springform pan.
Place in the oven and bake for 20–25 minutes, or until the crust is golden. Remove from heat and set aside.
How to make pecans:
In a large skillet, over medium heat, melt the butter (about 2 tablespoons). Combine the sugar, salt, and pecans in a bowl. To toast the pecans and ensure that the sugar adheres, keep heating them over medium heat while tossing often (about 7 or 8 minutes). Place in a cool place.
A few of the pecans could be saved for decoration if you like. (The pecan halves you see in the photos above came to roughly 24.) All that's left to do with the remaining pecans is a quick chop once they've cooled.
Cream cheese, sugar, brown sugar, and vanilla are beaten together on medium speed in an electric mixer to make the filling.
Whip the cream in a second bowl using a stand mixer fitted with the whisk attachment until soft peaks form.
To the cream cheese, fold in about a third of the whipped cream. The remaining whipped cream should be folded in carefully. Coat with the pecans' finely cut pieces and mix.
Distribute the filling evenly over the crust once it has cooled. To taste, add garnishes. Be sure to chill for at least four hours before serving (overnight is even better).
Shortbread crusts are notoriously finicky, so keep that in mind as you bake. A cold stick of butter and precise measurements are essential. If possible, stay away from black pans. The key is to avoid overbaking.