Ingredients: |
Ingredients: Crust:
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
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Directions: |
Directions: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 it’s 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!).
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