We decided not to make a traditional pecan pie for Thanksgiving. Instead, Michelle made her wonderful Greek yogurt cheesecake with some Kahlúa coffee liqueur. While that was absolutely delicious, we topped it with a pecan pie topping (that I’ve used before on brownies) which also had Kahlua in it.
We reduced the sugar (none in the crust and down in both the cheesecake and topping and eliminated the corn syrup) so I’m hoping my diabetic sister and pre-diabetic brother-in-law will have eaten enough protein to be able to have a generous slice. Otherwise, more for me!
Pretty and so very good!
Pecan Pie Cheesecake
10 tablespoons melted butter
3 cups graham cracker crumbs
4 packages of cream cheese, room temperature
1 cup granulated sugar
5 large eggs
1 cup Greek yogurt
1 teaspoon vanilla
2 tablespoons Kahlúa Coffee Liqueur
2 ¼ cups whole pecans
9 tablespoons unsalted butter
1 cup packed dark brown sugar
3/4 teaspoon kosher salt
3/4 cup heavy cream
1 teaspoon vanilla extract (or Kahlua Coffee Liqueur)
In a food processor, mix together butter and graham cracker crumbs for the crust. Press into a 10 inch springform pan, coming a little up the sides. Bake 10 minutes in a 350 degree F oven.
Lower oven temperature to 200 degrees F.
In the bowl of a stand mixer, whip the cream cheese until smooth. Add the sugar and whip together until fluffy. Add in the eggs, one at a time. Mix in the Greek yogurt, vanilla extract and Kahlua Coffee Liqueur .
Pour into pan and tap against the counter to bring up any bubbles.
Bake for 2 ½ hours. If it still jiggles, cook for 30 minutes more. Turn off the oven and leave the cheesecake in the oven with door cracked open for fifteen minutes. Remove from oven and run a knife around the edge, about an inch deep to loosen. Leave on the counter to cool for thirty minutes to an hour. Cover with aluminum foil and place in the refrigerator for at least 3 hours or overnight before topping.
Make the pecan pie topping:
Coarsely chop about 1 cup of the toasted pecans. Leave the remaining ½ cup whole.
Place butter, brown sugar and salt in a large saucepan over medium heat. Cook, whisking frequently, until the butter is completely melted and the mixture is completely smooth and bubbling all over, about 10 minutes. Whisk in ½ cup heavy cream until completely combined and bubbling again.
Remove from the heat and stir in the chopped and whole pecans and vanilla extract (or liqueur, if using). Set aside to cool to room temperature, 30 to 45 minutes.
Unmold the cheesecake from the springform pan and pour over the pecan pie topping. Refrigerate until ready to slice and serve.
It was so beautiful and tasted so good plain, I had to post a picture of that, too.