Pecan Pie Cheesecake

I wanted a Thanksgiving Cheesecake, but not pumpkin - so I made this up. It was a huge hit at work.

Ready In:
1hr 30mins
Serves:
Yields:
Units:

ingredients

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 MADE WITH LOVE BY

@Sherri L.
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@Sherri L.
Contributor
"I wanted a Thanksgiving Cheesecake, but not pumpkin - so I made this up. It was a huge hit at work."
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  1. Sherri L.
    I wanted a Thanksgiving Cheesecake, but not pumpkin - so I made this up. It was a huge hit at work.
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