Make the crust-
Preheat oven to 350 degrees. Mix together biscuits and melted
butter, stirring well to combine. Press into bottom and up sides of 9
inch pan. Bake for 10 minutes and set aside to cool.
Make the pecan filling-
Mix all ingredients together in a medium saucepan. Bring to a boil
over medium-high heat. Reduce heat and simmer until it thickens,
about 8-10 minutes, stirring constantly. Pour the filling into the
biscuit crust and set aside.
Reduce oven to 325 degrees. With a mixer, beat the cream cheese
at medium speed until creamy. Add sugar and flour and beat until
fluffy. Add eggs one at a time, beating well after each addition.
Reduce speed to low, and add sour cream and vanilla. Beat until
well combined and pour over the filling of pecans. Put in the oven
and bake for 1 hour. Turn off the oven and leave the cheesecake
inside with the door closed for 1 hour. Remove from the oven and
run a knife along the outside edges to loosen cheesecake from the
sides of pan. Let in pan to cool completely. Let it chill for at least 4
hours before serving, or even better 24 hours, to mature the flavor.
Originally Submitted
2/4/2015
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