"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pecan Cheesecake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pecan Cheesecake, by , is from Cooking with Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Benton

Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
c. brown sugar
⅓ c. butter melted

PECAN FILLING:
1 c. sugar
⅔ c. dark corn syrup
⅓ c. melted butter
2 large eggs lightly beaten
1 c. chopped pecans
1 tsp. vanilla

CHEESECAKE FILLING:
24 oz. cream cheese softened
1 c. light brown sugar
2 T flour
4 large eggs
⅔ c. heavy whipping cream
1 tsp. vanilla

TOPPING:
3 T. melted butter
c. brown sugar
1 tsp. cinnamon
c. heavy whipping cream
1 c. toasted chopped pecans

Directions:
Directions:
Preheat oven to 350.
CRUST:
Line the bottom of a 9 inch springform pan with parchment paper and set aside.
Combine vanilla wafer crumbs brown sugar. Stir in butter; then press evenly into bottom and halfway up the side of the pan. Set in fridge to firm the crust while making the filling.

PECAN FILLING:
In a medium saucepan combine sugar, corn syrup, butter, eggs, pecans and vanilla; bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.

CHEESECAKE FILLING:
Beat cream cheese until creamy, then add brown sugar and flour beat until fluffy. Add eggs, one at a time, beating just until combined after each addition. Do not overbeat. Stir in heavy cream and vanilla, then pour over pecan filling. Place pan on a cookie sheet, put in the oven and reduce heat to 325. Bake for 60-70 minutes (until toothpick inserted in the center comes out clean). Turn the oven off and leave in the oven with door closed.

TOPPING:
In a small saucepan combine butter and brown sugar. Cook for 3-5 minutes or until very bubbly, then stir in cinnamon, heavy cream and chopped pecans. Cool to room temperature.

Release the sides of the springform pan and spoon the topping over cooled cheesecake.
Store cake in the fridge.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!