And the Ginger Golds split the difference: a little tart, with slices that kept their shape. The Honeycrisps and Galas had excellent texture - tender but not mushy - but were on the sweeter side. The Granny Smiths were the tartest, but also the softest and most liable to break down. I tested pies using Granny Smiths, Ginger Golds (a tangy Golden Delicious hybrid), Honeycrisps and Gala, and all were excellent in their own way. And if you’re adding the likes of cinnamon and other spices, you probably won’t notice the difference between using one kind of apple and several. You may lose some nuance in flavor, but you gain big in mouthfeel. To get a supple and consistent texture in the filling, use only one kind of apple. You end up with glossy, perfectly cooked apples sandwiched in a crunchy, buttery crust. Precooking the apple slices helps stabilize them, so they don’t dissolve into a saucy heap. ![]() And though I’ve long been a fan of using butternut squash for my pumpkin pie, I improved the roasting method to get the most caramelization and deepest flavor. There were some tweaks that stuck, like precooking the Ginger Golds for my apple pie and substituting a mix of maple syrup and honey for the corn syrup in pecan pie. But, over the past six months, I’ve been more methodical about it, building on earlier work and testing my way through different techniques so you don’t have to (sous-vide apple pie, not a keeper). I’ve spent every Thanksgiving of my baking lifetime striving to perfect recipes for these three quintessential pies. In a perfect world, my Thanksgiving dessert plate would hold wedges of them all, topped with whipped cream and devoured in alternating bites until the last buttery flakes of crust were gone. ![]() The three work perfectly together - creamy, smooth pumpkin, juicy apple and crunchy, candylike pecan - each adding a distinct allure. Pumpkin was the first variety to be associated with the feast, soon joined by other seasonal favorites like apple and pecan. Pie had been a constant on Thanksgiving tables even before Abraham Lincoln proclaimed the day a national holiday in 1863. The creamiest low carb pecan pie cheesecake EVER!ġ tsp Yacon syrup or molasses optiona for colour and flavourġ/2 tsp caramel extract or vanilla extractĭrizzle over the chilled cheesecake and garnish with toasted pecans.Here’s a truth about Thanksgiving: No matter how much gravy-bathed turkey, marshmallow-topped sweet potato casserole and mounds of stuffing one may devour, when dessert time rolls around, there’s always room for pie. Pecan Pie Cheesecake - Instant Pot Recipe NOTESĬreamy dreamy Instant Pot Pecan Pie Cheesecake Lift out the cheesecake and let it cool to room temperature, and then refrigerate for 3 or 4 hours, or even overnight.ĭrizzle over the chilled cheesecake and garnish with toasted pecans. Once the cooking time is complete, let the pressure to release naturally (do not vent it). Pour a cup of water into the bottom.Ĭarefully lower the wrapped cheesecake pan onto the rack (there are ways to do this with a sling made out of tin foil but I didn't bother with that).Ĭlose the lid and set the Instant Pot to manual mode for 30 minutes on high. Place the rack that came with your Instant Pot or pressure cooker into the bottom. Your whole pan should be mostly covered in foil to keep out excess moisture. Place a piece of paper towel over the top of the springform pan (not touching the cheesecake) and then wrap foil around the top as well. Wrap the bottom of the springform pan tightly in a large piece of foil. Pour this mixture over the pecan pie filling and spread to the edges. Beat in the egg, whipping cream, and vanilla a extract. Spread mixture over the bottom of the crust.īeat the cream cheese until smooth, then beat in the sweetener. Immediately remove from heat and stir in the pecans and salt. Add the sweetener and Yacon syrup and whisk until combined, then stir in the extract and heavy whipping cream.Īdd the egg and continue to cook over low heat until the mixture thickens (this should only take a minute or so). In a small saucepan over low heat, melt the butter. Place in the freezer while making the pecan pie filling. Press into the bottom and partway up the sides of a 7-inch springform pan. Stir in the melted butter until the mixture begins to clump together. In a medium bowl, whisk together the almond flour, sweetener, and salt.
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