Pecan Pie Cheesecake
By
Donald Cole
@donaldcole31
9
If you love pecan pie this cheesecake is amazing! So your cheesecake won't 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.
Blue Ribbon Recipe
This is a creamy brown sugar cheesecake with a rich pecan pie layer. A vanilla wafer crust gives the pie a crisp crust and adds a nice shortbread flavor. It pairs nicely with the caramelized pecan pie layer. The whipped topping adds another creamy element to this dessert that we loved.
Note: This may drip while baking. To catch the drips, add some water to a cookie sheet and place that on the rack below the cheesecake.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
8-10
Prep:
15 Min
Cook:
2 Hr 15 Min
Method:
Bake
Ingredients
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CRUST LAYER
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1 3/4 cvanilla wafer crumbs
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1/4 cbrown sugar, firmly packed
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1/3 cbutter, melted
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PECAN FILLING
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1 csugar
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2/3 ccorn syrup, dark
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1/3 cbutter, melted
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2eggs
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1 1/2 cchopped pecans
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1 tspvanilla extract
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CHEESECAKE FILLING
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3 pkgcream cheese (8 oz each)
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1 1/4 cbrown sugar, firmly packed
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2 Tbspall-purpose flour
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4eggs
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2/3 cheavy whipping cream
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1 tspvanilla extract
How to Make Pecan Pie Cheesecake
- Preheat oven to 350 degrees. For the crust, combine wafers and brown sugar.
- Stir in melted butter.
- Press into the bottom and up the sides of a 9" springform pan.
- Bake for about 6-8 minutes.
- Then let cool.
- Combine 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. Reduce oven to 325 degrees.
- With 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 at 325 and then turn off the oven. Leave pie in there for another hour.
- Remove from oven and run a knife around edges to loosen cake from pan. Chill for 4 hours.
- To add a bit extra to your cheesecake, when the cake has cooled add a good whipped topping to it and serve.
