Sometimes I like to stray a little from the traditional pie this time of year. Cheesecake is something that I’ve been making and perfecting for many many years. I love a good cheesecake. I also love pecan pie. So today I have for you a mashup of the two: Pecan Pie Cheesecake.

I have a favorite cheesecake base recipe that I use for all my cheesecakes. You can find it in my Strawberries and Cream Cheesecake too. It’s so smooth and not too sweet and not too rich. That’s what I love about it.

And now for the pecans. Pecans are hands down my favorite nut. And you know what? Just a few days ago I found out that pecans are the only nut native to North America. Pretty neat, huh? At our store and on our website we sell the absolute best nuts. We use the best quality, carry a larger size nut, and keep them refrigerated for even freshness and great quality. You can find our pecan pieces on our website here. They’ll be perfect for this cheesecake.

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I love trifles. I’ve been making them as a way to use up cake scraps for years. This raspberry cheesecake trifle is perfect for the coming summer holidays and cookouts. I’m a fan of light and refreshing desserts. Not so much the heavy, chocolate and carmel loaded ones. This one fits the light and refreshing bill perfectly. It’s not overly sweet and you get a little bit of tartness from the raspberries. Trust me, it’s perfect.

I LOVE Torani syrups. Seriously. I use them all the time. And mostly NOT in drinks, even though that’s the most common way to use them. I really like to use them in my baking. You can see here with my Irish Cream Brownies. I’ve also used it in Creme Brulee, and Popsicles. And now I’ve used their raspberry syrup in these trifles. Right now we have a sweet deal for you. All of our Torani Syrups are on sale. Buy 3 and you’ll get a 4th one free! Go here and enter coupon code Torani4for3.

Feel free to use your favorite pound cake recipe for this trifle. If you live in high altitude like I do, you might want to try this High Altitude Pound Cake Recipe.

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Cheesecake Dream

I was looking through the Kitchen Kneads cookbook the other day and ran across this recipe. For some reason I had never noticed it before, but it sounded so good, I had to make it.

I was right. It’s delicious. It has a very nutty flavor not only because of the nuts, but also because of the whole wheat flour. This is a recipe you need to make if you want a cheesecake, but don’t want to take the time to make a full-size one. It will definitely satisfy any cheesecake craving.

Cheesecake Dream

1/4 cup brown sugar
1 cup wheat flour
1/2 cup chopped nuts
1/3 cup butter, melted
8 oz. cream cheese
1/4 cup dried sugar cane
2 T milk
1 T lemon juice
1 tsp vanilla
1 egg

Preheat oven to 350. Grease an 8×8 pan, set aside.
In a mixer, combine brown sugar, flour, and nuts. Mix well. Stir in butter until combined. Reserve 1/3 cup of the mixture. Pat gently into prepared pan and bake for 12-18 minutes.
Beat cream cheese and dried sugar cane until smooth. Beat in remaining ingredients. Pour over crust.
Sprinkle reserved crumb mixture on top.
Bake 25 minutes.
Cool on a wire rack and cut into 2-inch squares.

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Cheesecake Dream

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