Pecan Pie Cheesecake



I was tempted to try another pumpkin cheesecake recipe…until I saw this recipe in my archives for Pecan Pie Cheesecake. Landon loves pecan pie…so I decided to go with this one. I can’t believe I am saying this….it actually ALMOST rivals the pumpkin cheesecake I made a couple weeks ago. It is great…I like the flavor and crust of pecan pie, but not the the gooey texture. This cheesecake is perfect, because you get two amazing flavors in one! Now I just have to figure out which one to make for Thanksgiving dinner….

Crust

  • 1 & 3/4 c Vanilla Wafer Crumbs
  • 1/4 cup firmly packed brown sugar
  • 1/3 cup butter, melted
  • Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ springform pan. Bake for 6 minutes. Set aside to cool.


Pecan Filling

  • 1 cup sugar
  • 2/3 cup dark corn syrup
  • 1/3 cup butter, melted
  • 2 eggs
  • 1 & 1/2 cups chopped pecans
  • 1 teaspoon vanilla extract
  • 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.


Cheesecake Filling

  • 3 (8-ounce) 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 vanilla extract


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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