Pecan Cheesecake

Earlier this summer I posted a cheesecake recipe.  I gave options to make it with orange, lime, or raspberry.  For Thanksgiving, I made it with pecan!  Take that!  For real, it’s right down this page, just take the recipe and enjoy deliciousness.

What you’ll need:

For the crust

  • 1 1/2 cups of pecans (I used pecan chunks, not whole pecans)
  • 1 tsp cinnamon
  • 1 tbsp sugar
  • 2 tbsp butter (melted)


For the filling

  • 24 oz. cream cheese
  • 3/4 cup sugar
  • 1/2 cup pecan whisky
  • 1 pkg unflavored gelatin
  • 1 cup of whipped heavy cream


For the topping

  • 2 tbsp cinnamon whisky
  • 3/4 heavy cream
  • 1/4 powdered sugar (or more, depends on your taste)

How you’ll do it:

  1. Put the pecan pieces, cinnamon, and sugar in a food processor (or something else) to crush up the pecans until they’re finely ground.  It’ll be somewhat sticky from the oils in the pecans.  Mix that stuff with the melted butter until it is all an even consistency.  Press that into the bottom of an 9-inch spring form pan (you don’t need to grease or butter the pan for this crust).  Bake that at 350 degrees for 10 minutes, then remove it from the oven and let it cool.
  2. Find yourself a little saucepan, and put the pecan whisky in it.  Sprinkle the packet of gelatin into the orange juice, and let them get to know each other for five minutes.  Then cook it over low heat until the gelatin is all dissolved into the whisky.  Remove it from the heat and let it cool down for 10 minutes.
  3. While that’s coolin’ off, beat the cream cheese and sugar together until it’s nice and floofy.  Once you’ve got that well mixed, grab the whisky/gelatin combo (provided it’s cool now (temperature wise, not like, ‘hip’ or ‘with-it’)), and gradually add that into the sugary cream cheese.  Let that chill for about 3 minutes, this seems like it might not actually do anything, I mean, it’s only 3 minutes.  But it lets the gelatin start to set up and get things firmed up.
  4. Now, gently fold in the whipped cream.
  5. Transfer all that jazz into the pan with the crust we made earlier.  You’ll more than likely have to spoon it from one to the other, as it doesn’t pour very easily.
  6. A stand mixer is best for this next part.  Put all the topping ingredients in the bowl, and whip it forms nice, stiff peaks.  You can pipe it on all fancy like, or just spread it on.  (Or, after the next steps, even take the somewhat lazy route, and just serve it on the side so people can top their cheesecake with however much whip cream they desire.  Also, have some pecans there to sprinkle on top for a delightful crunch.)
  7. Stick it in the fridge!  I normally make this a day ahead so it can chill overnight, and the flavors get a chance to really get in there and mingle among the rest of the cheesecake mixture.
  8. Once you’re ready to cut it up, you’ll want to use a knife to loosen the cheesecake from the edge of the pan.
  9. Slice it up and eat it!

 

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