Pecan Pie Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
1 3/4 c. vanilla wafer crumbs
1/4 c. brown sugar, firmly packed
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 tsp. vanilla
Cheesecake Filling:
3 (8 oz.) pkgs. cream cheese, softened
1 1/4 c. brown sugar, firmly packed
2 T. flour
4 eggs
2/3 c. heavy whipping cream
1 tsp. vanilla
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Directions: |
Directions:Crust:
Preheat oven to 350º. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9" spring form 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 325º. 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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Personal
Notes: |
Personal
Notes: I added this to my list of favorite cheesecakes. It's a delicious combination of pecan pie and cheesecake together!
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