IT’S THE ULTIMATE HYBRID DESSERT!
Perhaps it should be called “cheecan pie” or even “peesecake.” “Pheesecake?” Oh whatever. Whatever it has become, it has very rightly earned a position on the national dessert registry. Well, there’s no official list but there SHOULD be.
If you’ve ever made the kind of cheesecake you have to bake before, then you’ll know it can be tricky to get it to set right without cracking. It will still taste good but unless you’re the only one eating it (I won’t tell), you’ll want to keep it from cracking. The author of the recipe made an excellent suggestion to avoid that kind of problem.
On her suggestion, I placed a Pyrex baking dish filled with hot water on the bottom rack while baking the pecan pie cheesecake on the top rack. Not only was it superb in taste, but it was so stunning I almost didn’t want to cut it up and ruin my masterpiece.
But alas, I did because who wants to let cheesecake filled with pecan pie, all atop a lovely wafer crumb crust go to waste? Nobody, that’s who!
I found this recipe to review at the Heidi’s So-Called Life blog. Click the link below to go visit the blog and get the detailed recipe for this game-changing pecan pie cheesecake dessert!
CLIKE HERE FOR RECIPE
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