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Autumn Nut Cheesecake With Glazed Pecan Topping

Put a twist on a classic with Autumn Nut Cheesecake with Glazed Pecan Topping. Plain and orange-flavored batters create the marbled appearance of the cheesecake, and glazed pecans provide the finishing touch.

4.2 Average of 6 ratings

Difficulty: Medium
Average of 1 reviews




Ingredients

  • Crust
  • 1 cup Vanilla wafer cookies (about 36 wafers)
  • 1/4 cup finely chopped pecans
  • 3 tablespoons granulated sugar
  • 1/4 cup butter or margarine , melted
  • Filling
  • 4 packages cream cheese , softened (8 ounces each)
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon finely grated orange zest
  • 4 eggs
  • 1/4 cup thawed frozen orange juice concentrate , undiluted

Makes

Cheesecake serves 12-16.

Instructions:

Step 1

Preheat oven to 300°F. In small bowl, combine crust ingredients; press firmly into springform pan. Bake 10 minutes. Cool completely.

Step 2

In large bowl, beat cream cheese, sugar, flour and vanilla with electric mixer until light and fluffy. Gradually mix in zest and eggs, one at a time on low speed until just combined. Remove 1 cup batter, place in a small bowl; stir in juice concentrate; mix well. Spoon orange and plain batters alternately over crust. Swirl batters with knife several times for marbled effect. Bake in center of oven for 50-55 minutes or until set but still jiggly in center. Turn oven off and let sit 1 hour with oven door closed. Remove and cool cheesecake to room temperature. Chill 3-4 hours or overnight. Garnish with Glazed Pecans before serving.

Step 3

Preheat oven to 325°F. Spray round pan with vegetable pan spray. In large bowl, beat meringue powder and juice concentrate with mixer until soft peaks form. Gradually add sugar; continue beating until stiff peaks form. Add vanilla and pecans; stir until nuts are coated. Turn into prepared pan. Bake 25-30 minutes, stirring occasionally, until nuts are golden brown. Cool completely.