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Pecan-pie cheesecake




Source of Recipe


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List of Ingredients






Serves 10

Crust:

1-¾cups vanilla-wafer crumbs

¼ cup firmly packed brown sugar

1/3 cup butter, melted

Pecan filling:

1 cup sugar

2/3 cup dark corn syrup

2/3 cup butter, melted

2 eggs

1-½ cups chopped pecans

1 teaspoon vanilla extract

Cheesecake:

3 (8-ounce) packages cream cheese, softened

1-¼ cups firmly packed brown sugar

2 tablespoons all-purpose flour

4 eggs

2/3 cup heavy whipping cream

1 teaspoon vanilla extract

• Preheat oven to 350 degrees.

• To make the crust, combine vanilla-wafer crumbs and brown sugar in a medium bowl. Add melted butter, stirring to combine. Press evenly into bottom and up sides of a 9-inch springform pan. Bake for 6 minutes; set aside to cool on a rack.

• For the pecan filling, combine all ingredients in a medium saucepan, stirring well. Bring to a boil over medium-high heat. Reduce heat and simmer for 8 to 10 minutes or until thickened, stirring constantly. Pour into crust; set aside. Reduce oven temperature to 325.

• To prepare the cheesecake, beat cream cheese in large bowl with an electric mixer at medium speed until creamy. Add sugar and flour, beating until fluffy. Add eggs, one at a time, beating well after each addition. Stir in cream and vanilla.

• Pour cheesecake mixture over filling and bake for 1 hour. Turn oven off and leave cheesecake in oven with oven door closed for 1 hour.

• Run a knife around edges of cheesecake to release sides. Let cool completely and chill for at least 4 hours before serving.


Recipe