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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