Saturday, February 13, 2016

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


    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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