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Pecan Pie Cheesecake Recipe

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This recipe for Pecan Pie Cheesecake is from My Family Cookbook Generations of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 frozen pecan pie
2 c. graham cracker crumbs
½ c. sugar
½ c butter, melted
¼ tsp cinnamon
16 oz. cream cheese softened
2 lg eggs
⅔ c. sour cream
½ c. half and half
1 c. tsp vanilla extract
1 Tbs. flour
16 pecan halves
Directions:
Directions:
Preheat oven to 325*

1. Thaw pecan pie according to package directions. Cut evenly into 20 think slices, keeping wedges intact, and set aside.

2. Stir together cracker crumbs and next 3 ingredients: press mixture onto bottom and 1 ½ inches up sides of a 10-inches spring form pan.

3. Arrange 10 pecan pie wedges in a spike design in prepared pan, placing 1 cut side of each wedge on crest with narrow end towards center of pan. Reserve remaining pie wedges for another use.

4. Beat cream cheese until smooth: add eggs, 1 at a time, beating until blended after each addition. Add sour cream, half and half, and vanilla: beat until blended. Fold in confectioners sugar and flour. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place. Arrange pecan halves evenly around edge.

5. Bake at 325* for 50 minutes. Turn off oven, 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.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Excellent Dessert

 

 

 

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