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Pecan Pie Cheesecake Recipe

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This recipe for Pecan Pie Cheesecake, by , is from The Thompson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katy Shreve
Added: Thursday, September 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust
1 3/4 c. vanilla wafer crumbs
1/4 c. firmly packed brown sugar
1/3 c. butter, melted

Pecan Filling
1 c. sugar
2/3 c. dark corn syrup
1/3 c. butter, melted
2 eggs
1 1/2 c. chopped pecans
1 teaspoon vanilla extra

Cheesecake Filling
3 (8-oz.) packages cream cheese, softened
1 1/4 cups firmly packed brown sugar
2 T. all-purpose flour
4 eggs
2/3 c. heavy whipping cream
1 tsp. vanilla extract

Directions:
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.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
6 hours (with cooling time)

 

 

 

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