Pecan Pie Cheesecake
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Yields:
-
12 slices
- Serves:
- 12
ingredients
-
Crust
- 2 cups plain graham cracker crumbs
- 1 cup finely crushed pecans or 1 cup pecan flour
- 1 cup brown sugar
- 3⁄4 cup melted butter
-
Cheesecake filing
- 4 (8 ounce) packages cream cheese
- 1 cup sugar
- 2 eggs
- 2 tablespoons vanilla
-
Pie filing
- 1 cup dark corn syrup
- 1 cup brown sugar
- 1⁄4 cup melted butter
- 2 tablespoons vanilla
- 2 eggs
- 2 cups chopped pecans
-
Topping
- 2 cups sour cream
- 2 tablespoons vanilla
- 2 tablespoons sugar
directions
- Preheat oven to 375 degrees.
- For the crust, combine the graham crackers crumbs, sugar and crushed pecans until well-blended.
- Add melted butter and mix well.
- Press crust mixture evenly into a 9" springform pan.
- Put pan into the fridge for 10 minutes to firm.
- For the filling, combine the cream cheese, sugar, eggs, and vanilla into the until very smooth.
- Pour the filling mixture into the crust. Set aside.
- For pie filing combine corn syrup, brown sugar, melted butter, vanilla, eggs and pecans until well-blended.
- Spoon over cheesecake filing and swirl (marble) with knife blade.
- Bake in a 375 degree oven for 50-60 minutes.
- When done baking, remove cheesecake from the oven and cool for 15 minutes.
- Raise the oven temperature to 450 degrees.
- While the cheesecake is cooling, make the topping. In a small bowl, combine the sour cream with vanilla and the remaining and sugar.
- Spread topping over the cooled filing.
- Bake in a 450 degree oven for 10 minutes.
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RECIPE SUBMITTED BY
Sherri L.
Douglasville, Georgia