PROMOTION
FINDS
PRODUCTS,
EVENTS, AND
PROMOTIONS
EVERYONE IS
TALKING ABOUT
DIRECTIONS
Pecan-Graham Crust:
- Line the bottom of a
9-inch springform pan
with parchment paper.
- Double wrap the outside
tightly with aluminum foil;
set aside.
- In a large bowl, combine
graham crumbs, pecans,
brown sugar, cinnamon and
salt. Stir in the melted butter
until well combined and
clumpy. Press the mixture
evenly into bottom and
halfway up the side
of prepared pan.
- Set in the fridge while
making the fi lling.
Cheesecake Filling:
- Preheat the oven to 350°F.
Place a roasting pan on
a center rack and fi ll with
1-inch of water.
- Add the cream cheese
to the bowl of an electric
mixer fi tted with a paddle
attachment (or use a hand
mixer). Beat on medium
speed until creamy, about
2 to 3 mins. Add the brown
sugar, fl our and salt. Beat
until fl uff y, about 2 mins.
- Add vanilla and beat until
combined. Add eggs, one
at a time, beating until
just combined after each
addition, being careful
not to overmix.
- Pour mixture into the
prepared pan and smooth
over. Tap pan on the counter
a few times to remove any
air bubbles.
- Place the pan in the water
in the roasting pan and
close the oven door.
Immediately reduce heat
to 325°F and bake for 70
to 80 mins, until the middle
(center 2-inches) of the
cheesecake is still slightly
wobbly. Turn off the oven,
prop open the door with a
wooden spoon and allow
to cool for 1 hr.
- Remove the cheesecake
to a wire rack and run a hot
knife around the edges.
Continue to cool for 1 to 2
hrs, then cover with foil and
refrigerate overnight.
Pecan Topping:
- In a small saucepan set over
medium heat, combine the
butter and brown sugar.
Bring to a low boil and
cook for 3 to 5 mins, being
careful not to let it burn.
Stir in pecans, heavy
cream, cinnamon and salt.
- Remove from heat and cool
to room temperature.
- When ready to top,
release the sides of the
pan and spoon topping
over cooled cheesecake.
Spread topping evenly over
the top of the cheesecake.
Store cheesecake, covered,
in the refrigerator until
ready to serve.
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INGREDIENTS
Pecan-Graham Crust
1 cup graham crackers,
crushed
1 cup pecans, fi nely
chopped
2 tbs light brown sugar
½ tsp cinnamon
Pinch salt
¼ cup unsalted butter,
melted
Cheesecake Filling
4 (8-ounce) packages
cream cheese, softened
1 cup light brown sugar,
packed
2 tbs all-purpose fl our
Pinch salt
2 tsp vanilla extract
4 large Eggland’s Best
eggs, room temperature
Pecan Topping
¼ cup unsalted butter
½ cup light brown sugar,
packed
1 ½ cups pecans, chopped
¼ cup heavy cream
1 tsp cinnamon
Pinch salt
PECAN PIE CHEESECAKE
By Ashley Cote, Spoonful of Flavor
PASSION MAKES IT
PERFETTO
Now with two times more diced
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FINLANDIA CHEESE AND
IMPORTED BUTTER
Finlandia products are crafted
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STOUFFER’S® Lasagna with Meat
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*2X the meat required by the lasagna with meat
sauce standard.
STOUFFER’S® is a registered trademark of Société
des Produits Nestlé S.A., Vevey, Switzerland.
