Pecan Pie Cheesecake


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


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.
Bake for 10 minutes and set aside to cool.
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.
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.
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.
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.


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


for a springform pan 23cm -9″


Wednesday, July 10, 2013 - 9:57am


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