Friday, February 24, 2017

Pecan Pie Cheesecake



  • 1 ¾ cups vanilla wafer crumbs
  • ¼ cup firmly packed brown sugar
  • ⅓ cup butter, melted
  • Pecan Filling:
  • 1 cup sugar
  • ⅔ cup dark corn syrup
  • ⅓ cup butter, melted
  • 2 eggs
  • 1 ½ cups chopped pecans
  • 1 teaspoon vanilla extract
  • Cheesecake Filling:
  • 3 (8-ounce) packages cream cheese, softened
  • 1 ¼ cups firmly packed brown sugar
  • 2 tablespoons all-purpose flour
  • 4 eggs
  • ⅔ cup heavy whipping cream
  • 1 teaspoon vanilla extract


How to Make It

  • 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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