Pecan Pie Cheesecake
I see there is Pecan Pie Cheesecake recipes similar to this but this has the pecan pie filling in the middle. I made this for our local hospital dessert party and it was a BIG hit. Never tried a taste myself but received rave reviews from the others about it.
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READY IN: 21hrs 30mins
SERVES: 12-16
YIELD: 1 cheesecake
UNITS: US
INGREDIENTS
NutritionCrust
- 1 3⁄4cups vanilla wafer crumbs
- 1⁄4cup firmly packed brown sugar
- 1⁄3cup melted butter
Pecan Filling
- 1cup sugar
- 2⁄3cup dark corn syrup
- 1⁄3cup melted butter
- 2
- 1 1⁄2cups chopped pecans
- 1teaspoon vanilla extract
Cheesecake Filling
- 24
- 1 1⁄4cups firmly packed brown sugar
- 2tablespoons all-purpose flour
- 4
- 2⁄3cup whipping cream
- 1teaspoon vanilla extract
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DIRECTIONS
- Crust.
- Preheat oven to 350°.
- Combine wafer crumbs and brown sugar.
- Stir in melted butter.
- Press into bottom and up sides of a 9″ springform pan.
- Bake for 6 minutes.
- Set aside to cool.
- Pecan Filling.
- Combine all ingredients in a medium saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
- Pour into crust and set aside.
- Cheesecake Filling.
- Reduce oven to 325°.
- With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy.
- Add brown sugar and flour and beat until fluffy.
- Add eggs one at a time, beating well after each one.
- Stir in cream and vanilla.
- Pour over pecan filling.
- Bake for 1 hour.
- Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan.
- Let cool.
- Chill for at least 4 hours before serving.
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