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Prep Time: 30 Minutes Cook Time: 1260 Minutes |
Ready In: 1290 Minutes Servings: 6 |
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I see there is Pecan Pie Cheesecake recipes similar to this but this has the pecan pie filling in the middle. I made this for our local hospital dessert party and it was a BIG hit. Never tried a taste myself but received rave reviews from the others about it. Ingredients:
1 3/4 cups vanilla wafer crumbs |
1/4 cup firmly packed brown sugar |
1/3 cup melted butter |
1 cup sugar |
2/3 cup dark corn syrup |
1/3 cup melted butter |
2 eggs |
1 1/2 cups chopped pecans |
1 teaspoon vanilla extract |
24 ounces cream cheese, softened |
1 1/4 cups firmly packed brown sugar |
2 tablespoons all-purpose flour |
4 eggs |
2/3 cup whipping cream |
1 teaspoon vanilla extract |
Directions:
1. Crust.
2. Preheat oven to 350°.
3. Combine wafer crumbs and brown sugar.
4. Stir in melted butter.
5. Press into bottom and up sides of a 9″ springform pan.
6. Bake for 6 minutes.
7. Set aside to cool.
8. Pecan Filling.
9. Combine all ingredients in a medium saucepan.
10. Bring to a boil over medium-high heat.
11. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
12. Pour into crust and set aside.
13. Cheesecake Filling.
14. Reduce oven to 325°.
15. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy.
16. Add brown sugar and flour and beat until fluffy.
17. Add eggs one at a time, beating well after each one.
18. Stir in cream and vanilla.
19. Pour over pecan filling.
20. Bake for 1 hour.
21. 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.
22. Let cool.
23. Chill for at least 4 hours before serving.
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