I found the recipe via Pinterest (check out my page for many more food pins) and ultimately used the recipe from Lil' Luna (which can be found here). Fair warning - this cheesecake is extremely rich and decadent. Go easy on the serving sizes. :)
|Pecan Pie Filling|
Once the pecan pie filling is made and in the pan, the next step is cheesecake (my favorite part)! I would advise letting the pecan pie filling part cool in the fridge while you mix the cheesecake to keep the cheesecake from filling the center and pushing the pecan pie filling up the sides.
Next came the hard part - letting the cheesecake sit overnight so that we could mix up the topping and finish it the next day. But the topping tastes and looks amazing! And, as an added bonus, it hides any mistakes or imperfections in your cheesecake top! I do recommend, however, baking your cheesecake in a water bath. This helps prevent cracking. But also wrap the bottom of your cheesecake pan with tinfoil to avoid getting water inside.
And voila! You've got an amazing and decadent dessert perfect for any special occasion! As an added bonus, I used my leftover heavy whipping cream to make my own whipped cream - 1 c. whipping cream + 2 tbsp. sugar/honey + 1/2 tsp. vanilla extract.
What do you think? What's your favorite dessert?