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Ingredients
| vanilla wafers (crumbs): 1 3/4 cups (crumbs) |
| light brown sugar (packed): 1/4 cup (firmly packed) |
| salted butter (melted): 1/3 cup |
| granulated sugar: 1 cup |
| dark corn syrup: 2/3 cup |
| salted butter (melted): 1/3 cup |
| eggs: 2 |
| pecans (chopped): 1 1/2 cups |
| vanilla extract: 1 tsp |
| cream cheese: 24 oz (softened) |
| light brown sugar (packed): 1 1/4 cups (firmly packed) |
| all-purpose flour (unsifted): 2 Tbl |
| eggs: 4 |
| light whipping cream (fluid): 2/3 cup |
| vanilla extract: 1 tsp |
Pecan Pie Cheesecake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
1260 min -
Servings
1 serving(s)
Tags
- 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.