Sunday, May 1, 2016

Pecan Pie Cheesecake






What You'll Need


    Cheesecake Filling:

  • three (8-ounce) packages cream cheese, softened
  • one ¼ cups firmly packed brown sugar
  • two tablespoons all-purpose flour
  • four eggs
  • ⅔ cup heavy whipping cream
  • one teaspoon vanilla extract
  • Crust:

  • one ¾ cups vanilla wafer crumbs
  • ¼ cup firmly packed brown sugar
  • ⅓ cup butter, melted
  • Pecan Filling:

  • one cup sugar
  • ⅔ cup dark corn syrup
  • ⅓ cup butter, melted
  • two eggs
  • one ½ cups chopped pecans
  • one teaspoon vanilla extract


How to Make It

Crust:

  • 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:

  • 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:

  • 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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