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Pecan Pie Cheesecake

Posted By Jennifer On November 18, 2007 @ 9:40 pm In cheesecakes | Comments Disabled

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
 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
 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
 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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