Pecan Pie Cheesecake

Just in time for Thanksgiving, here is a delicious recipe for Pecan Pie Cheesecake! It goes great with Pumpkin Cheesecake and is the perfect end to your family meal. 

I wasn't sure I was going to be able to get this post up in time because I have been busy getting ready for my very first craft show! It is less than two weeks away and I am really starting to freak out! Every spare moment until show will be spent crafting away. Hopefully I will be able to finish everything in time and people will like my work enough to buy a bunch of stuff 'cause we got serious medical bills to pay y'all. On the plus side, regardless of how the show goes, I will have tons of projects to share very soon. :)

Pecan Pie Cheesecake

CRUST:

1 3/4 cups Vanilla Wafer Crumbs

1/4 cup Brown Sugar

1/3 cup Unsalted Butter, melted

PECAN PIE LAYER:

1 cup Sugar

2/3 cup Dark Corn Syrup

1/3 cup Unsalted Butter, melted

2 Eggs

1 1/2 cups Chopped Pecans

1 teaspoon Pure Vanilla Extract

CHEESECAKE LAYER:

3 (8oz) pkg Cream Cheese, softened

1 1/4 cups Brown Sugar

2 Tbsp All-Purpose Flour

4 Eggs

2/3 cup Heavy Whipping Cream

 1 tsp Pure Vanilla Extract

CRUST: Preheat oven to 350F. In a large bowl, combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of 9-inch springform pan. Bake for 6 minutes. Set aside to cool.

PECAN PIE LAYER: In a medium saucepan, combine all pecan pie ingredients. Bring to a boil over medium-high heat. Reduce heat to low and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into prepared crust and set aside.

CHEESECAKE LAYER: Reduce oven to 325F. In a large mixing bowl, beat cream cheese on medium speed until creamy. Add brown sugar and flour. Beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in cream and vanilla. until well combined. Pour over pecan pie layer.

Place cheesecake on a rimmed cookie sheet to collect drips. Bake at 325F for 1 hour. Turn oven off and leave cheesecake in oven with door closed for 1 hour.  

Run a knife around the side of pan but do not remove sides of pan. Let cool 30 minutes on wire rack. Release sides of springform pan. Move to refrigerator to cool 4 hours or overnight before serving.

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Monday: Uncommon Designs * Keeping It Simple Tuesday: Homework * Flamingo Toes Wednesday:Ginger Snap Crafts * Simply Designing Thursday: Tidy Mom * What's Cooking, Love? Friday: Tatertots and Jello * Lil Luna Sunday: Nifty Thrifty Things