SOUTHERN PECAN PIE CHEESECAKE
This is the recipe that won $100,000 in Southern Living's Annual 2002 recipe contest. Do you think it's worth $100,000???? I changed it a bit by baking it in a water bath and it is VERY smooth and creamy.
Provided by Claire312
Categories Cheesecake
Time 2h20m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°.
- Thaw pecan pie according to package directions.
- Cut evenly into 20 thin slices, keeping wedges intact, and set aside.
- Line the outside of a 10-inch springform pan tightly with foil.
- Stir together cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2-inches up sides of a 10-inch springform pan.
- Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan.
- Reserve remaining pecan pie wedges for another use.
- Beat cream cheese until smooth; add eggs, 1 at a time, beating until blended after each addition.
- Add sour cream, half-and-half, and vanilla; beat until blended.
- Fold in powdered sugar and flour.
- Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place.
- Arrange pecan halves evenly around edge.
- Bake at 325° for 50 minutes in a water bath.
- Turn off oven, and let cheesecake stand in oven 1 hour.
- Remove to a wire rack, and let cool completely.
- Chill at least 8 hours or overnight before serving.
- Note: Baking in a water bath means that you set the cheesecake in a roasting pan filled with about an inch of water.
- The foil should keep the water out.
Nutrition Facts : Calories 569.6, Fat 36.2, SaturatedFat 13.9, Cholesterol 133.1, Sodium 379.2, Carbohydrate 57.8, Fiber 0.6, Sugar 18.3, Protein 7.1
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