Pecan Pie Cheesecake

Pecan Pie Cheesecake
Pecan Pie Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust:

  • 1 3/4

    cups vanilla wafer crumbs

  • 1/4

    cup firmly packed brown sugar

  • 1/3

    cup butter, melted

  • 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

  • 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

Directions

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. **Note: I always end up having a mushy crust whenever I try to do a water bath for my cheesecakes – I guess I just don’t wrap the pan well enough in foil. This time I had a Pyrex dish filled with very hot water on the bottom rack while the cheesecake baked on the top rack, and I did not have a single crack!

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