Pecan Pie Cheesecake

 



Pecan Pie Cheesecake could become the ideal Thanksgiving treat. Try it!


Ingredients :


Crust:


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 extractDirections :


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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