Email to Kathy Foster      

Recipe Categories: Roxymom's HOME PAGEAPPETIZERS BARS BEEF BREAD BREAKFAST CAKES CANDY CANNING CASSEROLES COOKIES CROCKPOT DESSERTS DRINKS EGGS FISHandSEAFOOD FROSTING GlutenFree MARINADES MEXICANSOUTHWEST ORIENTAL PASTA PIES PORK POULTRY PRESSURECOOKER SALADS SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES

Pecan Pie Cheesecake




Source of Recipe


Unknown


Recipe Introduction


This cheesecake is phenomenal! It definitely gives you the festive feel with the rich pecan layer, and you can never go wrong with a cheesecake layer, hehe!


List of Ingredients




CRUST:
1-3/4 cups vanilla wafer crumbs
1/4 cup firmly packed brown sugar
1/3 cup butter, melted

PECAN FILLING:
1 cup sugar
2/3 cup dark corn syrup
1/3 cup butter, melted
2 eggs
1-1/2 cups chopped pecans
1 teaspoon vanilla extract

CHEESECAKE FILLING:
3 (8-ounce) packages cream cheese, softened
1-1/4 cups firmly packed brown sugar
2 Tablespoons all-purpose flour
4 eggs
2/3 cup heavy whipping cream
1 teaspoon vanilla extract




Recipe



CRUST:
Preheat oven to 350° degrees F. 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° degrees F. 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.