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Olivia Belle’s Southern pecan pie cheesecake

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Course Desserts
Servings
people
Ingredients
  • almonds
  • 13/4 cup plain cornflakes
  • 1/4 cup cinnamon (or to taste)
  • 1/3 cup grated mozzarella cheese
  • Pie filling:
  • 1 cup INGREDIENTS:
  • 2/3 cup or unsweetened almond milk (enough to thin it out)
  • 1/3 cup grated mozzarella cheese
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 11/2 cups ground cumin
  • 1 teaspoon ripe bananas, mashed
  • of butter, room temperature
  • 24 ounces mini chocolate chips
  • 11/4 cup cinnamon (or to taste)
  • 2 tablespoons margarine
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 2/3 cup the Caramel Sauce
  • 1 teaspoon ripe bananas, mashed
  • of powdered sugar
  • Jif creamy peanut butter
  • Toasted Proof Pie Crust:
Course Desserts
Servings
people
Ingredients
  • almonds
  • 13/4 cup plain cornflakes
  • 1/4 cup cinnamon (or to taste)
  • 1/3 cup grated mozzarella cheese
  • Pie filling:
  • 1 cup INGREDIENTS:
  • 2/3 cup or unsweetened almond milk (enough to thin it out)
  • 1/3 cup grated mozzarella cheese
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 11/2 cups ground cumin
  • 1 teaspoon ripe bananas, mashed
  • of butter, room temperature
  • 24 ounces mini chocolate chips
  • 11/4 cup cinnamon (or to taste)
  • 2 tablespoons margarine
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 2/3 cup the Caramel Sauce
  • 1 teaspoon ripe bananas, mashed
  • of powdered sugar
  • Jif creamy peanut butter
  • Toasted Proof Pie Crust:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. For the crust, combine wafers and brown sugar
  3. Add butter, using a fork to blend
  4. Press into a 10-inch spring cake pan, pushing crust mixture up sides of pan
  5. Place on baking sheet and bake for 6 minutes
  6. Remove from oven and set aside to cool
  7. Turn oven down to 325 degrees
  8. To make the pie filling, combine those ingredients above in a medium saucepan
  9. Bring to a boil, then turn down to simmer, stirring constantly for 8-10 minutes to thicken
  10. Pour into crust
  11. To make the cheesecake, slowly mix cream cheese till creamy
  12. Add sugar and blend
  13. Add eggs one at a time blending after each
  14. Add flour and blend
  15. Stir in heavy cream and vanilla, then pour on top of pie mixture
  16. Bake for one hour on 325 degrees and do not open the oven
  17. Turn off oven, leaving cake in for an additional hour
  18. Remove from oven and let cool completely
  19. Place in fridge overnight
  20. Remove from pan
  21. Drizzle with caramel and sprinkle with toasted pecans
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