Pecan Pie Cheesecake
By
Donald Cole
@donaldcole31
1
If you love pecan pie this cheesecake is amazing! so your cheesecake wont crack i wrap the pan with foil and sit in a hot water bath while it bakes. or you can fill another pan with hot water and put it on the bottom rack below your cheesecake.
PS. to add a bit extra to you cheesecake, when cake has cooled add a good whipped topping to it and serve.
PS. to add a bit extra to you cheesecake, when cake has cooled add a good whipped topping to it and serve.
Ingredients
- 1 3/4 c
- vanilla wafer crumbs
- 1/4 c
- brown sugar, firmly packed
- 1/3 c
- butter, melted
- 1 c
- sugar
- 2/3 c
- corn syrup, dark
- 1/3 c
- butter, melted
- 2
- eggs
- 1 1/2 c
- chopped pecans
- 1 tsp
- vanilla extract
- 3 pkg
- 8oz each cream cheese
- 1 1/4 c
- brown sugar, firmly packed
- 2 Tbsp
- all purpose flour
- 4
- eggs
- 2/3 c
- heavy whipping cream
- 1 tsp
- vanilla extract
CRUST:
PECAN FILLING:
CHEESECAKE FILLING:
How to Make Pecan Pie Cheesecake
- 1preheat oven to 350 degrees.
- 2Crust: combine wafers and brown sugar. stir in melted butter. press into the bottom and up the sides of a 9" spring-form pan. bake for about 6-8 minutes. then let cool.
- 3combine all the pecan filling ingredients in a saucepan. bring to a boil over medium-high heat. reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. pour over crust and set aside.
- 4reduce oven to 325 degrees.
- 5with a 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 real good after each one. stir in cream and vanilla pour over pecan filling. bake for 1 hour then turn off the oven and leave in their for another hour.
- 6remove from oven and run a knife around edges to loosen cake from pan. chill for 4 hours.
