One of my favorite cheesecake recipes is the Cheesey Pecan Pie that I shared back in 2016. You can go directly to that post by clicking on the link highlighted in red. I have made it several times, but I always made it in a pre-made crust; however, this time I made my own crust and baked it in a springform pan, which made this turn out so much better than any of the times I baked it before. It was thick, creamy and delicious. I highly recommend buying one of these pans as you will not be disappointed. I bought the 9 inch size, but you can find them in smaller and larger sizes as well.
I also think it turned out better this time, not only because of the pan I used, but because I was baking in a full-size oven as compared to the oven in the RV. It is very hard to regulate the temperature in an RV oven. Although I baked many items in my RV oven, I am seeing a lot of my stuff turning out much better now that I am cooking in a regular size one.
Despite everything that has happened this year I still have a lot to be grateful for. I fixed our Thanksgiving dinner and we enjoyed our meal together just like previous years. It always feels strange only fixing enough food food for two people, and you would think after all these years, 11 to be exact, I would be used to this, but with each holiday I am reminded that all I have left is my husband and furbabies.
Yes I have grown kids and grandkids, but they never come to my house for holidays as I have lived in the Tennessee area for the past 11 years. I don’t think they realize how it hurts me that they don’t come to visit. They always want me to go to them instead.
Greg (my husband) has a saying, “Us against the world” and it really feels like that more times than not, especially at the holidays.
For this Thanksgiving, I am grateful that after all that we have been through this year we have come back together as husband and wife. We are currently in the middle of purchasing a new home which we are scheduled to close on December 18th. We will still be in the Nashville area, but will be trading the east side for the west side.
In addition to fixing our tradition dinner, I also baked a cheesecake. For the first time in my life I bought a cheesecake pan to use. It didn’t turn out as great as I would have liked, but using something new always has a few learning curves. I’m sure I will get better the more I use it. Regardless of how it turned out, it was still edible and we enjoyed every bite.
Cheesecake in my new pan
Doesn’t look the best when I took the circle off.
Thick slices that tasted delicious!
It’s been a while since I’ve posted a recipe, so let’s change that today. This recipe has been altered from the original that I found in “Pecan Lovers Cookbook” as I prefer to use a pre-made pie crust and not as many pecans. Other than that this is a great recipe and a great tasting cheesecake.
Cheesey Pecan Pie
- 1 8-9" pre-made graham cracker crust
- 2 pkgs cream cheese, softened (8 oz ea)
- 1 cup sugar
- ½ cup coursely chopped pecans
- 1 cup sour cream
- 2 tbsp sugar
- 2 tsp vanilla flavoring
Beat cream cheese with electric mixer until fluffy.
Add 1 cup sugar and beat until mixture is smooth.
Stir in pecans and spoon into pre-made graham cracker crust.
Bake in a 325° oven for 20 minutes, remove from oven to wire rack and increase oven temperature to 350°.
Blend sour cream, 2 tbsp sugar and vanilla in small bowl.
Spread mixture evenly over baked filling.
Return to over and bake for 10 minutes.
Garnish with pecan halves and/or graham cracker crumbs.
Chill until firm before serving.