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Pecan Pie Cheesecake Recipe

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

Contributor:  
Contributor:  
Kathy Fleming
Added: Saturday, November 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (2 pound) pecan pie
2 cups Graham cracker crumbs
!/2 cup granulated sugar
1/2 cup butter melted
1/4 teaspoon ground cinnamon
2 ( 8-ounce) packages cream cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half and half
1 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon all-purpose flour
Pecans for garnishes

Directions:
Directions:
Thaw pie for 30 min,Cut pie in half; reserve half of pie for another use. Cut remaining half into ten wedges, keeping wedges intact and set aside.
Stir together 2 cups Graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch spring-form pan.
Arrange pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end toward center of pan.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition. Add sour cream, half-and-half and vanilla; beat until blended. Stir in powdered sugar and flour, stirring until smooth. Carefully pour cream cheese mixture evenly over pie wedges in pan, making sure wedges remain in place.
Bake at 325 degrees for 50 min. Turn oven off, and let cheesecake stand in oven 1 hour.Remove to a wire rack, and let cool completely. Chill at least 8 hours or overnight before serving.Garish.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
50 Min.; chill 8 hours
Personal Notes:
Personal Notes:
This cheesecake is very good. The recipe was the grand prize winner in the Southern Living Cook-Off 2002.

 

 

 

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