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Pecan Pie Cheesecake Recipe

   
 

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     Pecan Pie Cheesecake

Category   Desserts - Breads
Sub Category   None

Ingredients
1 3/4 c vanilla wafer crumbs
1/4 c firmly packed brown sugar
1/3 c butter, melted
Pecan filling-
1 c sugar
2/3 c dark corn syrup
1/3 c butter, melted
2 eggs
 
1.5 c chopped pecans
1 tsp vanilla extract
Cheesecake filling-
3 (8 oz) pkg cream cheese, softened
1 1/4 c firmly packed brown sugar
2 tbsp all-purpose flour
4 eggs, 2/3 c heavy whipping cream
1 tsp vanilla extract

Instructions
Crust- Preheat oven to 350. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9 inch 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 to 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!


Originally Submitted
8/5/2012





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