Pecan Pie Cheesecake

★★★★★ 2 Reviews
pixie3lf avatar
By Patricia Carter-Thompson
from Cincinnati, OH

Two of my favorite things in one bite!

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
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How To Make

  • 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

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