Pecan Pie Cheesecake
I was trying to figure out what to take to work for our Day-Before-Thanksgiving "party". I guess when it comes down to needing something baked, I'm the one to bring it. I don't mind at all. I love baking!
So, I was searching online trying to find something interesting. I decided on a cheesecake. I've made a few lately and I'm determined to conquer the world of cheesecakes! They're so good! The question was, what kind to make? Pumpkin? Regular with fruit? Peanut butter? Too many to choose from! Then I found it...Pecan Pie Cheesecake!! Hello??? Putting pecan pie filling on top of a vanilla wafer crust, then cheesecake on top of it all? Oh, hello bigger butt!!! I can feel you expanding already! Challenge, on!
I have to say, it really wasn't difficult to make. Just a little time consuming. The end result? Delicious!! Very rich, but delicious!
Pecan Pie Cheesecake
Crust
1¾ cups vanilla wafer crumbs
¼ cup firmly packed brown sugar
1/3 cup butter, melted
Preheat oven to 350º. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of 9" springform pan. Bake for 6 minutes. Set aside to cool.
Pecan Filling
1 cup sugar
2/3 cup dark corn syrup
1/3 cup butter, melted
2 eggs
1½ cups chopped pecans
1 teaspoon vanilla extract
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
3 (8oz) packages cream cheese, softened
1 ¼ cups firmly packed brown sugar
2 Tablespoons all-purpose flour
4 eggs
2/3 cup heavy whipping cream
1 teaspoon vanilla extract
Reduce oven to 325º. 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.
*Recipe found at http://www.bakeorbreak.com/
