Pecan Pie Cheesecake
This is a bit of a difficult post because it's in english and Italian. Bear with me, this is WORTH IT. Take your time, read and measure accurately, this is AWARD WINNING dolce!!
INGREDIENTS:
SHORTBREAD LAYER:
1 1/2 cups all-purpose flour (farina 256 gram)
3/4 cup light brown sugar, firmly packed (zucccero integrale di canna - imballato 165 gram)
SHORTBREAD LAYER:
In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans.
Press mixture evenly into bottom of a greased 9x13-inch baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
If you use a mix, make it as indicated on the box and press into bottom of pan but cook according to THIS.
CHEESECAKE LAYER:
Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
If you use a mix, make it as indicated on the box but cook according to THIS.
PECAN PIE LAYER:
In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer.
Bake for 40-70 minutes, or until center is set and pecan pie layer is a rich brown color. It is difficult to tell exactly when it is done. You can gently put a knife in and see how wet the inside is. You want not wet – cooked, little bit of jiggle.
SHORTBREAD LAYER:
1 1/2 cups all-purpose flour (farina 256 gram)
3/4 cup light brown sugar, firmly packed (zucccero integrale di canna - imballato 165 gram)
1/2 cup butter, softened (burro 113 grams)
1/2 cup pecans, finely chopped (noci pecan 64 grams) - OPTIONAL
CHEESECAKE LAYER:
2 (8-ounce) packages cream cheese, softened (Philadelphia 450 grams)
1/2 cup sugar (zucchero bianco 100 grams)
1/2 cup milk (latte 118ml)
2 teaspoons vanilla extract
^^ Instead of making the crust and the cheesecake from scratch, you can use a cheesecake mix. ^^
1/2 cup pecans, finely chopped (noci pecan 64 grams) - OPTIONAL
CHEESECAKE LAYER:
2 (8-ounce) packages cream cheese, softened (Philadelphia 450 grams)
1/2 cup sugar (zucchero bianco 100 grams)
1/2 cup milk (latte 118ml)
2 teaspoons vanilla extract
^^ Instead of making the crust and the cheesecake from scratch, you can use a cheesecake mix. ^^
^^ Invece di fare la crosta e la cheesecake da zero, puoi usare un mix di cheesecake. ^^
PECAN PIE LAYER:
3/4 cup brown sugar, firmly packed (zucccero integrate di canna - imballato 165 gram)
PECAN PIE LAYER:
3/4 cup brown sugar, firmly packed (zucccero integrate di canna - imballato 165 gram)
¼ cup light corn syrup - you might need a little bit more if it seems too dry (80+ grams)
1/3 cup butter, melted and cooled slightly (burro 76 grams)
3 large eggs, lightly beaten (uovo)
1/4 teaspoon salt (sale)
1/2 teaspoon vanilla extract
1 1/2 cups pecans (200 grams or 1 package/sachetto from LIDL) - crushed
INSTRUCTIONS
3 large eggs, lightly beaten (uovo)
1/4 teaspoon salt (sale)
1/2 teaspoon vanilla extract
1 1/2 cups pecans (200 grams or 1 package/sachetto from LIDL) - crushed
INSTRUCTIONS
Preheat oven to 350°F (Preriscaldare il forno a 175°C)
SHORTBREAD LAYER:
In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans.
Press mixture evenly into bottom of a greased 9x13-inch baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
If you use a mix, make it as indicated on the box and press into bottom of pan but cook according to THIS.
In una ciotola media, unire la farina e 165 grams di zucchero integrale di canna. Usando un frullatore per pasticceria, tagliare il burro fino a ottenere un composto simile a briciole grossolane. Mescolare in 64 grams di noci pecan (opzionale)
Premi il composto uniformemente sul fondo di una teglia da forno da 9x13 pollici unta. Infornare per 10 minuti; togliere dal forno e raffreddare leggermente, circa 10 minuti.
Se usi un mix, fallo come indicato sulla scatola e premi sul fondo della padella ma cuoci secondo QUESTO.
CHEESECAKE LAYER:
Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
If you use a mix, make it as indicated on the box but cook according to THIS.
Mettere il formaggio cremoso nella ciotola di un robot da cucina dotato di un attacco a foglia e sbattere a velocità media fino a che liscio. Sbattere nello zucchero. Aggiungere il latte e 2 cucchiaini di vaniglia e sbattere fino a quando non si saranno amalgamati. Versare il composto di crema di formaggio sullo strato di pasta frolla raffreddato. Infornare per 15 minuti; togliere dal forno e raffreddare leggermente, circa 10 minuti.
Se usi un mix, fallo come indicato sulla scatola ma cuoci secondo QUESTO.
PECAN PIE LAYER:
In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer.
Bake for 40-70 minutes, or until center is set and pecan pie layer is a rich brown color. It is difficult to tell exactly when it is done. You can gently put a knife in and see how wet the inside is. You want not wet – cooked, little bit of jiggle.
In una ciotola media, unire lo zucchero integrale di canna, corn syrup e il burro fuso. Incorporare delicatamente le uova, il sale e il restante 1/2 cucchiaino di estratto di vaniglia. Mescolare in noci pecan. Versare il composto di noci pecan sullo strato di cheesecake raffreddato.
Cuocere per 40-70 minuti, o fino a quando il centro è impostato e lo strato di torta di noci pecan è di un colore marrone intenso. È difficile dire esattamente quando è fatto. Puoi inserire delicatamente un coltello e vedere quanto è bagnato l'interno. Non vuoi bagnato - cotto, un po' di jiggle.
Brown Sugar (zucccero integrale di canna) 
Corn Syrup (maybe find in a specialty shop here in Italy or make your own): 
^^ make your own: 1/4 cup sugar dissolved in 1-2tbs cup warm water OR use 1/4 cup honey OR use 1/4 cup of maple syrup OR use 1/4 cup agave nectar
^^ fai da te: 80 grams di zucchero sciolto in 1-2 cucchiai di acqua calda OPPURE usa 80 grams di miele OPPURE usa 80 grams di pancake syrup OPPURE usa 80 grams di nettare di agave