To avoid the outer crust from flaking in transit, you’ll want to nestle the tassies against one another and avoid a vessel that’s too big. Pick an airtight container that is just large enough to hold them.
Read more about apple pecan cheesecake here.
For the pecan pie topping
The base is made from coconut and cashews, the creamy filling is made from cashews and apples, and an easy almond butter-based caramel is swirled on top. This is the perfect cake to bring to a fall party or to make just because. Technically yes, but a water bath does wonders at preventing the much dreaded cracks on top. By filling a roasting pan with boiling water to come up the sides of a springform pan, the steam helps ensure that the cheesecake will lift and cook more evenly. It will also prevent the cheesecake from shrinking and collapsing as it cools. Just make sure to wrap the pan tightly with aluminum foil to keep out the water and to avoid a soggy crust. Start by toasting the pecans on a baking sheet in the oven for about 10 minutes.
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Combine a thick graham cracker crust, creamy brown sugar cheesecake filling, and a caramel pecan topping to make one unbelievable layered dessert. Make sure all cold ingredients in the filling are room temperature before starting. Top with optional brown sugar whipped cream as the final garnish (see recipe Note). What’s better than a creamy cheesecake filling sitting on a crisp graham cracker crust and topped with a pecan pie filling? This recipe is an incredibly delicious (and quite fun) way to take two Fall classics and combine them into one glorious dessert. Adding cinnamon into our cream cheese batter helps to bring the layers together, emphasizing the apple flavor in the topping. While the cheesecake is baking in a water bath, you’ll prepare your apple filling on the stovetop.
And with no pre-baking necessary, it’s a no-hassle no-bake dessert that you can have ready to go in no time. When it comes to no-bake desserts that are both unique and delicious, no-bake Pecan Pie Cheesecake should be at the top of your list.
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If you need to stack them, place a piece of parchment or wax paper between the layers. Then cover the outside of the pan with aluminum foil. Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com.