View full privacy and disclosure policy. Crap!! I made this for our early thanksgiving. If there’s nothing you love more in the world than the combination of chocolate and peanut butter you must try this Chocolate Peanut Butter Cheesecake recipe! SO decadently delicious. I made this last year so good!! This cheesecake is far too expensive for people to miss this step because they didn’t read through all of the comments here. When you are ready to eat, place frozen cheesecake in your refrigerator to thaw out (usually 7-8 hours). Pour the melted butter over top and mix until the crumbs become coated. Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the … Refrigerate the cake and add the topping later. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Other than that it is an AMAZING recipe! The cake is dense, I hope it will survive the driving. He posted the link with the pic and wrote… Rhonda Please??!!!! Your cheesecake filling is white. When I took the first bite I LITERALLY danced around the kitchen singing “hallelujer, praise Jesus”! } I just baked this and I’m so excited! Crimp the top of the foil around the top edge of the springform pan. But don’t help! Because there were so many reviews stating the pecan filling was hard I replaced half of the sugar with brown sugar…. Place uncovered, in the refrigerator and chill for 1 hour before serving. Made it last year for Christmas and now it’s a tradition. It was almost a sin to mix and match pecans with cheesecake. Everyone loves it & it’s always requested! Here comes the water part! function loadmcsf(){ I want to make this pecan pie cheesecake for Thanksgiving but I don’t understand the ingredients. Or should I freeze it? Has anyone tried this with a bought graham cracker crust and made pies instead of cheesecake. Hi Kisha, you can use heavy whipping cream. I also just followed the recipe exactly as it’s listed and was left with a majorly watery cheesecake after 70 minutes. As I said, this recipe requires a little more time and effort, but trust me it is worth it! I’m sorry Kurt,I haven’t tried baking with vegetarian cheese so I can’t help you. For extra security and peace of mind, you can wrap it twice! As a personal preference I used shortbread cookie crumbs for the crust, which turned out great. This recipe is a combo of classic Pecan Pie and delicious cheesecake sound as an interesting twist of two traditional dessert! The entire baking experience was so much fun with my husband sampling every layer! Thank you so very much for sharing it. Place in the refrigerator on a wire cooking rack to chill for at least 4 hours before preparing the topping, I prefer 6+ hours. Is there a happy medium? Any variance in that will change cooking time. I’m sorry to hear that Casey, I don’t know what went wrong . My 14 year old daughter got excited when she came down and saw the mess I was cleaning up and asked “mom , are you making a cheesecake?” I said yes and showed her the picture from your web sight. Pecan filling can become hard if you simmer it too long and make it very thick. I’ve been ordered to bake it again for Christmas! It has a creamy filling, crunchy crust, and ooey-gooey pecan pie topping. Made with a pecan crust that has a little crunch to it, a velvety and creamy cheesecake layer made with brown sugar to add flavor and a gooey homemade caramel sauce topping that is speckled with toasted, aromatic pecans this cheesecake … I didn’t have to worry at all about the foil keeping water out). Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. If you have leftovers, you can always freeze them! This was my first attempt at any cheesecake and the directions were very easy to follow. So next time I will follow the recipe to a tee minus the cinnamon and use the last layer as a topper of choice! Place the prepared springform pan into a large high-sided roasting pan. Oh no I should’ve read all these comments before hand because I just peaked in my oven and I’m looking at water on the baking dish ‍♀️ Not a happy camper. While it seems very special, this caramel pecan cheesecake is a snap to make. Content may not be duplicated or republished without permission (please email me). However, I understand that sometimes we don’t have time to make this delicious recipe. Just put some water in another pan with water and put it on a shelf under your cheesecake. I have done this cake twice and with the water bath there was no cracking. This mouthwatering recipe is sure to become a … I loved the simplicity with which the recipe was written! This looked delicious in the picture… I just wished it turned out like it was supposed to. My family has asked since then if I would be making it for Christmas! Left it in for 70 minutes and it looked fine. https://omgchocolatedesserts.com/mini-pecan-pie-cheesecakes/, https://www.sharecare.com/health/good-fats-nutrition/what-is-good-substitute-for-nuts I had the same problem & I am comfortable making cheesecake. Shoot, wish these tips would have been in the directions, mine has been baking for 30 min on a cookie sheet as the instructions said and I didn’t spray the side of the spring form . So yummy take down a bit of effort but we’ll worth it. Place into the oven and bake for 8-10 minutes or until lightly golden brown. This may sound crazy but I love substituting ritz crackers in place of graham crackers on smores, and I’m currently doing it in place of the nilla wafers. I’m guessing I added about 1 1/2 C. of wafers 1/2 C. butter and 1/4 C. brown sugar. This recipe starts by making the cheesecake layer. My only problem is the first layer, the pecan filling, became hard. https://www.facebook.com/photo.php?fbid=10206732385382109&set=p.10206732385382109&type=3&theater. Hi Mary, Welcome to my happy place! My two favorites combined into one. And if this cheesecake is really one of your candidates, I can tell you sincerely that this is one of the best I ever made. I made this dessert for our family gathering this Thanksgiving. Caramel Pecan Cheesecake Pie is a decadent rich and delicious dessert, with layers of salted caramel, creamy cheesecake filling, and loads of crunchy chopped pecans. This cheesecake could easily be given as a gift! I made this for Thanksgiving and the pecan pie layer and crust were so hard you could barely cut through it. Thanks so much for sharing. Will it keep well overnight in the fridge? I cut back on the Karo syrup and cooking time but not much better. Remove the cheesecake from the bath and dry the bottom of the pan. This is a pet peeve of mine and it’s really frustrating to make a cheesecake and find out when you’re putting it in the pan that somebody didn’t measure correctly. Also, be sure to prepare your springform pan with non stick spray or something; I use the one with flour. The second time I used a water bath, but the bottom layer was too runny. Pie meets cheesecake. Place your baking dish into a larger baking dish (ex springform into roasting pan) and put water into the roasting pan outside of the cheesecake. Since the Pumpkin version was already on the menu, Pecans were an idea that was simply there for the taking. I want to make this for my husband for his birthday and then transport it in a car with me. I have made oodles and oodles of cheesecakes and always use a water bath. I had to bake it almost 90 minutes before the center firmed up slightly so I’m concerned that the bottom layer will be too hard and 2) There was quite a bit of watery seepage from the bottom of the pan. Pecan Pie Cheesecake Recipe. But little did I know the sin was me being left alone with this cheesecake. I had to make a trial run before I decided to serve it to friends, family, and others. In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans and vanilla and bring to a boil over medium-high heat, stirring constantly. Thanks!!! I really want to make this well but am a bit daunted on how to convert everything . Place all of the pecan pie filling ingredients except for the pecans in a medium … Add the sour cream, then the heavy cream, beat on high for 1 minute. Well worth the time it took to make the layers. Pecan pie gets an exciting new twist! Everybody loved it! Your email address will not be published. The cake will pull away from the sides of the pan and this is one of the biggest reasons for a cracked cheesecake. Then refrigerate overnight. What are the steps in doing the water bath? Let cool for 5 minutes, then pour over cheesecake and carefully spread into smooth layer. I followed the directions EXACTLY as wtitten… except i had to keep the cake in the oben for longer because they toothpick never came put clean. This was delicious! Stir in pecans. […] Article image from – omgchocolatedesserts […], Love desserts and these look yummy!!!❤❤. I said you like banana rum pie what’s the difference she says ummm bananas and rum! I use heavy whipping cream whenever a recipe calls for heavy cream. Hi. Sorry for all these questions I just want to make sure it won’t fail. Happy baking . You’ll want the water to go halfway up the side of the pan. This dreamy Pecan Pie Cheesecake is the perfect Thanksgiving treat. I just made this, followed the directions to a T and the middle is still like super duper runny. Will post results when finished.. Ritz crackers sound great. Finally, add the sour cream and heavy cream, beat on high for 1 minute. Will heavy whipping cream do?? The nutty and smooth textures, plus the sweet and rich flavors make this dessert ridiculously delicious! Thank you!! Hi Allie, I think it won’t work. Line the bottom of 9 inch springform pan with parchment paper and set aside. Release the sides of springform pan and spoon the topping over cooled cheesecake. What is the difference between heavy cream and heavy whipping cream? I followed the recipe exactly the rest of the way but knew the cheesecake filling was to liquidity to bake. We loved this recipe!! My adult children said it was the best dessert! Lol. The velvety cream cheese centre gives this dessert a lovely tang that pairs well with the rich pecan and butterscotch topping. How many days in advance can I make this? Required fields are marked *. Turn oven down to 325 degrees. s.src="//downloads.mailchimp.com/js/signup-forms/popup/unique-methods/embed.js"; You should have a nice layer on the bottom and the sides should go about halfway up your pan. The only changes I made was a little less sugar and swapped the white sugar for the cheesecake part and the brown sugar for the pecan filling. Can I use molasses instead of corn syrup in the pecan filling? Then bake for 8-10 minutes in a preheated 350- degree oven or until it looks light golden brown. I am worried about the pecan layer on top the crust getting too hard. Can I make it the night before? It’s like two desserts in one. Turn off the oven and leave cheesecake in with oven door closed for 1 hour. How about trying granola instead of pecans? My family completely enjoyed this recipe. LEEEAVE me alone with this cheesecake! The cheesecake layer was not as dense as I prefer my cheesecake to be, so I will tweak my plain cheesecake recipe a bit to accommodate this recipe. Would this help with the bottom layer of pecan filling to not be hard? https://ketodietapp.com/Blog/lchf/low-carb-pecan-pie-cheesecake … Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling. Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Your favorite holiday pie, in cheesecake form! I wonder if it would be possible to give weight measures for things like butter and pecans because it would make it easier to get the ratios right for all of us who are not american and use different kinds of measurements to the USA ( i know europe and most of the rest of the world use grams and mls, rather than the american cup and ounce measurements. This was the best cheesecake I have ever eaten. Hopefully it still tastes good. Help! Searching for a perfect festive dessert? I love this recipe! Beat the cream cheese, vanilla, salt, cinnamon, cloves, and nutmeg in the bowl of a stand mixer fitted with the paddle attachment for approximately 4 minutes, or until smooth and creamy. And you should check this awesome Pecan Pie Cheesecake, […], […] Pecan Pie Cheesecake from OMG Chocolate Desserts […]. Then add the eggs one at a time, mixing on low until fully blended. On Pinterest under the cake picture says 5 and half cup pecans on your blog 11/2 is that 1 and half cup? I left the door oven closed when I turned off the oven and it came out perfect! This is THE BEST cheescake I have ever eaten! (I did omit the cinnamon in the topping), I made this for thanksgiving and it was a hit! For the filling you can use raw or toasted pecans, and for topping I recommend toasted pecans, they taste better. I love this recipe! I also added 1 Tablespoon of cornstarch to the cheesecake filling. Let me know when you try. Decadently delicious! First,  begin by covering the bottom and sides of a 9-inch springform pan with extra-large aluminum foil so that the no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Cool to room temperature. My husband and I made this and it was absolutely lovely. Do you foresee any issues??? Thanks for sharing. blocks plain cream cheese, room temperature. You did not put br sugar in yours or it would be brown like mine! Wrap them tightly in aluminum foil and then place in a freezer-safe container/bag. Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy. Has anybody tried making this in the Instant Pot? She rolled her eyes and said I don’t like pecans. I’m glad I didn’t! So that is another option if you are worried about water coming in! Thinking about Christmas recipes ? Thanks Chelsea! Your recipe is absolutely perfect. Hi Sheila, haven’t tried to freeze it but I think it would be OK. YOu can freeze all cheese cakes. Even the family members who despise pecans wanted some more of this cheesecake! So I added about 2-3 T. flour. Either my ruler is different or your 9 inch pan is larger than mine. !Ill wl be making this for Christmas!! I just made this for Canadian Thanksgiving and it was a hit. Just a suggestion about maki g the pecan pie cheesecake.I would put how many cheesecake packages to use in the recipe instead of writting 24 oz.not everyone knows the conversion and would make it much simpler for people to understand how much cheesecake to use…. Some of it leaks out from the pan. Rich, creamy, gooey, amazingness! How to make a Pecan Cheesecake Pie: Spray a 9-inch pie plate with nonstick spray, then sprinkle both sides of your pie crust with a little bit of flour before placing it in the plate. Quick question on the crust; can you use Graham crackers instead of vanilla wafers, or does that effect the flavor too much? I used unsalted. Can’t get passed your advertising so annoying!! Hello and welcome to my kitchen!!! Hope this helped.If you have any question feel free to ask or 4 (8 oz.) Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. I made this recipe and it was delicious but the crust was was very hard. Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Place the prepared springform pan into a large high-sided roasting pan and pour boiling water around the springform pan, taking care not to get any on the filling. It did taste very good but so hard to serve. ? . After the crust you put in the fridge to firm, do you do the same after the pecan filling or just set aside on the counter? Creamy & crunchy..this cheesecake is perfect! Cheesecake again Even though, after the „cheesecake queen episode“ (when my husband had a good laugh on my account) I decided not to make a cheesecake in the near future, destiny had other ideas. Any suggestions for a crunchy texture and nutty flavor for the pecans?? This recipe is definitely a 5 star! Still not looking quite right I added 2 T. corn starch. Wrap the top of the cheesecake with foil after 30 minutes in the refrigerator (giving the cheesecake 30 minutes will help prevent condensation from forming on the underside of the foil). I decided to take my chances and try the cake anyway. As a reward, he got this beautiful piece . Hey Vera! Had my usual pan of water on the bottom of the stove (not a bain marie) and there is no water in the recipe so I’m not sure what it couild have been. Had to adjust this to fit my gluten free diet…turned out amazing!!! if(typeof window.dojoRequire==="function"){window.dojoRequire(["mojo/signup-forms/Loader"],function(L){L.start({"baseUrl":"mc.us20.list-manage.com","uuid":"b40628e79a1996da74db6dead","lid":"23f88db553","uniqueMethods":true})}) Hi Laurie, you can increase the recipe for 1/4, if you don’t keep an eye on the cake it will bake for less time. I would lovvvve to let everyone know how delicious this cheesecake is but at the moment I have a mouth full of yummilciius flavors mingling inside my mouth and I can’t seem to get enough. I have never used a water bath. Transfer the cream cheese filling into the springform pan, smoothing out the top with a spatula. Preheat oven to 350 degrees, placing the top rack in lower third of oven. This double-decker pie features a layer of cheesecake topped with sticky pecans. I’m confused. Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Can you use something other than corn syrup in the pecan layer? Do you have a recipe for a smaller size but same kind of cheesecake? My husband hates desserts that are too sweet, and this is how I get him to eat sweets with me. Learn how your comment data is processed. In fall or any time of year, this nutty, rich and delicious pecan pie recipe is one I am proud to serve. follow the measures on the blog not on Pinterest. With vanilla wafers crust and  Pecan Pie filling, you will get the perfectly balanced taste of Pecan Pie, whose sweetness is eased by this cheesecake layer making this cake a really rich and decadent combination. Looks yummy! Any tips or tricks?? Making this cheesecake for yet another Thanksgiving!!! When it reaches a boiling point, … var s=document.createElement("script");s.defer="defer";s.onload=function(){}; Thank you for your reply! But I wanted to know if I could turn it into mini cheesecakes this year? Just curious if people who had trouble- if they used regular cream cheese, or if they substituted with “low fat” products? Question: We have to travel for Thanksgiving (about 40 minutes) and I am wondering if I can’t keep the cake in the springform until I get there, then pour on the topping. That isn’t water. So after reading the other comments, maybe replacing the regular sugar with brown sugar and a water bath would make this layer more pliable and less chewy? Hi there made this 3 times and even though I didnt cook it for too long the pecan layer came out hard everytime? Post it on inside of cupboard door. I hope you love this from scratch Pecan Pie Cheesecake as much as we do! You guys are not going to want to eat any of it, so I guess ill have to eat it all so it doesn’t go to waste!” Little turd she Is! If so how much would you recommend? This recipe sounds Amazing! Kristyn from the LilLuna blog, who was delighted with my cheesecakes, asked me to make my contributor post this time a Thanksgiving version of this great treat. Let the pecan pie filling cool slightly, then spoon gently over the cheesecake layer so it … Save my name, email, and website in this browser for the next time I comment. Excited to make this for Thanksgiving! With mixing speed on low, add the eggs one at a time, mixing until incorporated. I recommend freezing the cheesecake before the topping is added. How far in advance do you think I could make this before serving if stored in refrigerator? I hated the fact that in our last move I threw out my spring form pan, yikes! LOL we’ll see how it taste, […] and festive dessert- Sweet Potato Cheesecake with Pecan Topping. Garnish the center of each pie with a pecan … Place over medium-high heat and bring to a boil, whisking constantly. So I improvised and just made it in a regular cake pan. I have made this twice. Can we change the size of pan to 8” instead? TIA for your help! Thank you for sharing It will be very hard to serve the cake from a dip cake pan. Can I use sour cream in place of heavy cream? Should it be cooked before putting in cream cheese? Cheesecake is good for about 3 months in the freezer. I wasn’t able to get the crust as high as it should have due to how much it was moving. 13/4 cups vanilla wafers meaning 1 cup and 3/4 or 3 cups and 1/4? (Just not at the same time cause that'd be weird). There was not enough crumbs to cover the bottom so I took them out and made more. My follow the instructions completely but the inside of my cake is not done, and I don’t know what to do, I added another 10 minutes then another 10 minutes and it’s still not done. So I place the springform pan into the slightly larger cake pan and didn’t worry about all the foil keeping the water out! Do you cook it with water in the pan? When I was making this I ran out of big foil but had a nice cake pan that my springform just barely fit into. On the other hand, only one look on a cut piece of this salty Pecan Pie Cheesecake, with a threat that he could stay without it, was enough to stop my husband from making his usual „cheesecake queen“ jokes. I followed everthing and it turned out ok but the pecan filling, it hardened along with the crust. I was one of the unlucky ones… my cheesecake took double the time to cook…DOUBLE! Let the mixture boil for one minute, then remove it from heat before adding the vanilla extract and pecan pieces. Hi Brittany, you can store it in the fridge(covered) for a few days. Carefully work the crumbs up the sides so that they are 1 1/2″ tall and approximately 1/4″ thick. You don’t say in your directions, but do you use a water bath to bake this cheesecake? It was such a simple recipe to follow. So beautiful what’s up candy it looks like candy but the cheesecake so wonderful I need to make it I know that your taste. The pecan filling ended up being overy done, the vheesecake was still under cooked. I have had the opposite problem. My family loved it! Dessert Heaven. Just make sure to cover it loosely with aluminum foil. Featuring a crunchy pecan crust, creamy brown sugar cheesecake filling, and gooey pecan pie topping, this is the ultimate holiday dessert! I also love the texture of this dessert. If you combine them with the always decadent cheesecake, your Pecan Pie Cheesecake could become the ideal Thanksgiving treat.”  Pecan Pie Cheesecake Dessert Recipe |  CLICK HERE for the full Recipe:  OMG Chocolate Desserts […], I’m going to try this. Hi Joshua, the topping will thicken but won’t be crunchy. With mixing speed on low, gradually add the sugars, then turn back up to high and beat for an additional minute. It tasted really good. Such a perfect combo! We used to substitute GrapeNuts in our homemade ice cream when we wanted nuts but didn’t have them. Hi Jonni, you can use walnuts, of course . }else setTimeout(postLoadMC,220) Remove the cheesecake from the bath and dry the bottom of the pan. […]  “Searching for a perfect autumn dessert, Pecan could be a great trick up your sleeve. I followed the directions exactly! Any ideas? So easy, no cracks. Cheesecake Stuffed Pecan Pie is the perfect dessert to serve for the holidays! It's a snap to make and perfect for Fall or any time of year! Unfortunately I have to give it a low rating. I followed the recklessly!! Why did I have butter leak out bottom of pan. Thinking about turning this into a derby pie version. Line the bottom of the pan with a circle of parchment paper as directed in the recipe. Wife is a vegan do you think the vegetarian cream cheese with hold up in this recipe? A combination of classic pecan pie and creamy cheesecake makes a tasty twist of two traditional treats! You can leave a cheesecake out for 2-4 hours, but it is not recommended to store them on your countertop. In food processor, combine the graham crackers, pecans, sugar, and salt. Or just on the cookie sheet? This cheesecake got rave reviews with my taste testers. HI Sheila,I’m sorry I don’t know what went wrong with your cake. Pulse until fine crumbs for. I am Vera, the food blogger behind Oh My Goodness Chocolate Desserts. Bring it to a simmer for 2-3 minutes, stirring constantly! This site contains affiliate links and sponsored posts. I am so glad about you :)))). I am just finishing the final steps on making this and was wondering what the purpose of lining the pan with parchment paper is. Suggestions? Didn’t read the part about parchment paper…could i use a healthy coating of Baker’s Joy (or Secret…whatever it is called)?? This is my first time baking a cheesecake. Doing this made me think it was less likely to overcook. Thanks so much for this wonderful recipe! How long would you cook this if made into cupcakes instead of a large cake? Is it absolutely necessary to use a springform pan? Looks yummy. This year I picked this one … I read the comments of how it turned or fantastic for some and for others they had to cook it for way longer…. document.head.appendChild(s); our cup measures are 250mls whereas yours are 200 mls. This site uses Akismet to reduce spam. And for the topping the pecans are toasted and salted? This is my Christmas dessert also. Hi Vera, sorry to bother you again. Would appreciate your input. Here is a link to the finished product: The best of both worlds. After chilling remove the cheesecake brownies from the fridge and begin making your pecan pie filling. It will be good for couple of days in the fridge. Two of my favorite desserts combined! i dunno what i did wrong . I just made this and I have approximately 3 cups of cheesecake filling left over. With tin foil around the edges and water in a roasting pan? The good news is there are some shortcuts and variations you can take! I will try this at home for sure! Has anyone else had this problem. Happy Thanksgiving:). […] Pecan Pie Cheesecake. Another tweak I made is instead of Vanilla wafers, I used Keebler’s Pecan Sandies and cut the butter content down to only about 2 table spoons. It also made the pecan pie take over the cake – keep in mind I made this in a regular cake pan so my cheesecake layer was not nearly as thick as it would be in a springform pan. Pour into prepared crust and set aside. Don’t press hard when putting in pan, barely pack it. We’re having Thanksgiving early this year, so I just made this again today. Hi Jordan, the pecan filling should thicken enough when you cook it and it should hold the cheesecake filling on top. I have a hard time following a recipe especially when cheesecake is one of my favorite things to make, but I did this one time. Merry Christmas and Happy New Year to you and your husband. Do you have any suggestion for a substitute for the 2 tablespoons of flour that go into the cheesecake filling? No frekkin way! I’ll just tone down the sugar a bit next time… I’m French though, and often feel this way when I try US recipes found online, I guess it’s a matter of habit. After the cheesecake has baked, turn off the oven, slightly crack the door open and allow to cool for 1 hour. vanilla; pour mixture over pecans. I made this cheesecake for a house warming. You may wrap the outside of your springform with aluminum foil to prevent water from seeping into your cheesecake. Place uncovered, in the refrigerator and chill for 1 hour before serving. For those who have had troubles with this being not set in the middle. I will definitely be making this again in the future. Pecan Caramel Cheesecake is the perfect indulgent dessert for your Christmas or Thanksgiving dinner! Will try this and see what I think, OOPS, it should say “I normally bake cheesecakes at 350 for 45 min then turn oven off and without opening the door just let it sit there for an hour.”. postLoadMC() I’m not sure what brand of heavy cream you used, but from my experience with other recipes when I used an off brand it was very watery. Then you should think about tasty pound cake with cranberries and white chocolate and a beautiful white glaze. Turn off the oven and leave cheesecake in with oven door closed for 1 hour. At the end of the day we both loved it. Then remove from the heat and stir in heavy cream, vanilla, and cinnamon. I have a farm and thus I use my homemade cheese that I cut in tiny pieces and thus the cake becomes softer. Any suggestions for possibly adjusting this recipe to add chocolate? Thanks for this recipe ? I learned about it when my knife won’t cut through the crust. It was a big hit !! Designed by OMGChocolateDesserts, Mini Pumpkin Cheesecakes With Streusel Topping, Chocolate Peanut Butter Cheesecake recipe, https://www.sharecare.com/health/good-fats-nutrition/what-is-good-substitute-for-nuts, https://www.facebook.com/photo.php?fbid=10206732385382109&set=p.10206732385382109&type=3&theater, The BEST Cheesecake Recipes – Favorite Easy Party Desserts – Dreaming in DIY, The BEST Easy Fall Harvest and Winter Desserts & Treats Recipes {Perfect for Your Thanksgiving Dessert Table and Christmas Holiday Party Trays} – Dreaming in DIY, 40+ of the BEST Pie Recipes - Kitchen Fun With My 3 Sons, Chocolate Peanut Butter Cheesecake - OMG Chocolate Desserts, 25 Most Pinned Christmas Recipes for the Perfect Dinner, Sweet Potato Cheesecake with Pecan Topping - OMG Chocolate Desserts, 250 Best Christmas Dinner Recipes - Prudent Penny Pincher, 10 Thanksgiving Pecan Dessert Recipes - Brighter Craft, Autumn Pecan Recipes - Georgia Pecan Nursery, Pecan Trees. I didn’t measure my adjustments just eyeballed it been baking a long time.