PECAN PIE CHEESECAKE
This is a creamy brown sugar cheesecake with a rich pecan pie layer. A vanilla wafer crust gives the pie a crisp crust and adds a nice shortbread flavor. It pairs nicely with the caramelized pecan pie layer. The whipped topping adds another creamy element to this dessert that we loved.
Provided by Donald Cole
Categories Pies
Time 2h30m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees. For the crust, combine wafers and brown sugar.
- 2. Stir in melted butter.
- 3. Press into the bottom and up the sides of a 9" springform pan.
- 4. Bake for about 6-8 minutes.
- 5. Then let cool.
- 6. Combine all the pecan filling ingredients in a saucepan.
- 7. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly.
- 8. Pour over crust and set aside. Reduce oven to 325 degrees.
- 9. With a mixer, beat cream cheese at medium speed until creamy.
- 10. Add brown sugar and flour and beat until fluffy.
- 11. Add eggs one at a time, beating real good after each one.
- 12. Stir in cream and vanilla.
- 13. Pour over pecan filling.
- 14. Bake for 1 hour at 325 and then turn off the oven. Leave pie in there for another hour.
- 15. Remove from oven and run a knife around edges to loosen cake from pan. Chill for 4 hours.
- 16. To add a bit extra to your cheesecake, when the cake has cooled add a good whipped topping to it and serve.
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