Pecan Pie Cheesecake

Patricia Carter-Thompson

By
@pixie3lf

Two of my favorite things in one bite!


Featured Pinch Tips Video

Ingredients

CRUST

1 3/4 c
vanilla wafer or graham cracker crumbs
1/4 c
brown sugar, firmly packed
1/3 c
butter, melted

PECAN FILLING

1 c
sugar
2/3 c
dark corn syurp
1/3 c
butter, melted
2
eggs
1 1/2 c
pecans, chopped
1 tsp
pure vanilla extract

CHEESECAKE FILLING

3 pkg
8 oz pkgs packages cream cheese, softened
1 1/4 c
firmly packed brown sugar
2 Tbsp
all purpose flour
4
eggs
2/3 c
heavy whipping cream
1 tsp
pure vanilla extract

Directions Step-By-Step

1
Crust:
Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ spring form pan. Bake for 6 minutes. Set aside to cool.
2
Pecan Filling:

Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.
3
Cheesecake Filling:
Reduce oven to 325°. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling. Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.
4
***** Note *****
I am never any good with water baths, I use a Pyrex dish filled with very hot water on the bottom rack while the cheesecake baked on the top rack, and I didn't have a single crack

About this Recipe

Course/Dish: Cakes, Pies, Other Desserts
Hashtag: #pecan