Pecan pie layered cheesecake...

I've tried this several times, and it's always been a disaster so I'm searching for some help. I've seen pictures (never actually tasted any) of a layered pecan pie and cheesecake. These are two of my favorite desserts, and I reasoned that they would be fabulous when combined into one.

In the pictures that I've seen they put the pecan part on the bottom. I tried this the first time. I blind baked the "pie" for about 30 minutes (just long enough to form a crust on the top). Then I carefully spooned in the cheesecake. I reasoned that 1 1/2 hours should be enough to get the pecan pie filling done. Well, when it was all done, the pecan pie never set up, and was really runny. Tasted good, but was really a runny mess.

Then I reasoned that it would be better with the "pie" on top. I put cheesecake in the bottom, and then carefully spooned the pie filling on top of the cheesecake. When it was done baking, (the top of the pecan pie was starting to turn really dark and get hard), the inside was still like the cheesecake batter, and most of the pie filling had been dispersed thru the cheesecake, or somewhat baked into the batter. This didn't really work either.

Any ever done this, and if so, what's the process ???

I think that my next thing is to go back to the pie on the bottom, and TOTALLY bake the pie, let it completely cool, and then put the cheesecake on the top. I think that if I ever get this to work, the taste combination will be awesome!!!

CADman_ks

 

I'll keep you posted. It might be a while before I actually attempt to make it again. I've got holiday baking that I have to do right now. I was hoping that I could use this for the holidays, but it's going to need a little refinement...

 

That's an interesting idea. That would probably work. I guess that I have to break my mindset that "true" cheesecake is baked, huh.

One other thing that I forgot to mention in my original post was that the pecan pie part doesn't work too well with a graham cracker crust. I might have to use a pie crust in the bottom of the pecan pie. Now, if I only get that pie crust down in the springform...

CADman_ks

 

Yeah, I'm making the graham cracker crust go up the sides. I've actually gotten pretty good at that. You can make the crust somewhat "tight" so that it doesn't leak during baking, but that tends to make a pretty hard crust when you're done. If you don't add enough butter, it won't stick together enough, will be kind of loose, will taste real good and have the right conistency, BUT the pie filling will seep right thru.

Even if I was to use pie dough in a springform pan, it would need to go up the sides. Otherwise the pie filling will seep out the crack in the pan.

One of the reasons that I haven't attempted this in a pie plate, though, was because I wanted the height of a cheesecake. If I did it with a pie plate, I would have to have a pretty deep pie plate, which I currently don't have. I guess maybe I need to make a trip to the local kitchen supply store. :smiles:

CADman_ks