Pecan Pie Cheesecake
Recipe from Taste of the South.
Crust
- 1 & 3/4 cups vanilla wafer crumbs
- 1/4 cup firmly packed brown sugar
- 1/3 cup butter, melted
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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
- 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
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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
- 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
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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. |
Tags: cheesecakes