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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pecan Pie Cheesecake Recipe

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This recipe for Pecan Pie Cheesecake is from Recipes from Vicksburg and Beyond , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Dream Cake Crust

Pecan Pie Filling
1 cup sugar
2/3 cup corn syrup (I used light)
1/3 cup butter, melted
2 eggs
1 1/2 cups chopped pecans
1 tsp vanilla extract

Cheesecake Filling:
24 oz low fat cream cheese, room temperature
1 1/4 cups sugar
2 Tablespoons all-purpose flour
4 eggs
2/3 cup sour cream (light)
1 tsp vanilla extract

Preheat oven to 400 degrees.

Prepare Dream cake crust and bake until 75% done.

Combine all of the pecan pie filling ingredients in a medium saucepan and stir. Bring to a boil over medium/high heat, stirring constantly with a wooden spoon. Reduce heat to low and simmer until itís thickened (about 8-10 minutes), stirring constantly. Pour the hot filling into the cooled crust and set aside while you make the cheesecake filling.

With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add the sugar and beat for about 1 minute. Add the eggs, one at a time. Mix in sour cream and vanilla. Pour over the hot pecan pie filling.

Fill a sheet pan about 1/2 way with water.

Bake at 400 degrees for 1 hour. Turn off the oven, and leave the cheesecake in oven with the door closed for about 1 hour. Remove the cheesecake from oven and and allow it to cool at room temperature. Chill the cheesecake in the fridge for at least 4 hours before serving. I prefer to let my cheesecakes chill at least overnight. It makes the flavor and texture THAT much better!

Run a knife along the edges of the pan to loosen cheesecake, remove the side of the pan, cut and serve (with some caramel sauce, of course!).

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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