pecan pie cheesecake
Two of my favorite things in one bite!
prep time
cook time
method
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yield
Ingredients
- CRUST
- 1 3/4 cups vanilla wafer or graham cracker crumbs
- 1/4 cup brown sugar, firmly packed
- 1/3 cup butter, melted
- PECAN FILLING
- 1 cup sugar
- 2/3 cup dark corn syurp
- 1/3 cup butter, melted
- 2 - eggs
- 1 1/2 cups pecans, chopped
- 1 teaspoon pure vanilla extract
- CHEESECAKE FILLING
- 3 packages 8 oz pkgs packages cream cheese, softened
- 1 1/4 cups firmly packed brown sugar
- 2 tablespoons all purpose flour
- 4 - eggs
- 2/3 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
How To Make pecan pie cheesecake
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Step 1Crust: 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.
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Step 2Pecan 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.
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Step 3Cheesecake 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.
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Step 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
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