Pecan Pie Cheesecake
By: mookies
Published: Wednesday, July 10, 2013 - 9:57am

Ingredients




For the crust:
300 gr. vanilla wafer or digestive crumbs
120 gr. (1/2 cup) butter, melted
For the pecan filling:
150 gr. (3/4 cup) sugar
1/2 cup corn syrup
75 gr. (1/3 cup) butter, melted
2 eggs
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
For the cheesecake:
700 gr. (25 ounces) cream cheese, softened
160 gr. (3/4 full cup) sugar
2 Tablespoons all-purpose flour
4 large eggs
160 gr. (2/3 cup) sour cream
1 teaspoon vanilla extract

Preparation

1 All ingredients at room temp. Preheat oven to 175° C (350° F). Mix together biscuits and melted butter, stirring well to combine. Press into bottom and up sides of 23cm (9″) pan. 2 Bake for 10 minutes and set aside to cool. 3 Make the pecan filling: Mix all ingredients together in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until it thickens, about 8-10 minutes, stirring constantly. Pour the filling into the biscuit crust and set aside. 4 Make the cheesecake: Reduce oven to 160° C (325° F). With a mixer, beat the cream cheese at medium speed until creamy. Add sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each addition. Reduce speed to low, and add sour cream and vanilla. Beat until well combined and pour over the filling of pecans. 5 Put in the oven and bake for 1 hour. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour. Remove from the oven and run a knife along the outside edges to loosen cheesecake from the sides of pan. 6 Let in pan to cool completely. Let it chill for at least 4 hours before serving, or even better 24 hours, to mature the flavor.

About

A pecan pie AND a cheesecake together in an amazing dessert. Two great desserts in one, half the effort double delight!