PECAN PIE CHEESECAKE

Pecan Pie Cheesecake with real pecan pie filling on top of a creamy cheesecake base.

Fall is officially upon us and I can think of no better way to celebrate than with apple pie cheesecake and pecan pie!

But not just any pecan pie, I’m talking about a pecan pie cheesecake. A rich creamy cheesecake topped with real pecan pie filling. Sounds incredible, doesn’t it?

This recipe is a fun way to take two well-loved classics and combine them into one. It tastes so good, you’ll want to make it all season long.

Don’t let this recipe scare you. I know there are quite a few ingredients and the steps to making the cheesecake look overwhelming but it’s really not that complicated.

 

 

 

 

 

 

Ingredients :

Crust:
1 ¾ cups vanilla wafer crumbs
¼ cup firmly packed brown sugar
⅓ cup butter, melted
Pecan Filling:
1 cup sugar
⅔ cup dark corn syrup
⅓ cup butter, melted
2 eggs
1 ½ cups chopped pecans
1 teaspoon vanilla extract
Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 ¼ cups firmly packed brown sugar
2 tablespoons all-purpose flour
4 eggs
⅔ cup heavy whipping cream
1 teaspoon vanilla extract

Directions :

Crust:

Preheat oven to 350°. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9″ 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 8-10 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.

You have to wait 25 seconds.

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